Ingredients:
Base
1 bag KEEN Coconut Cocoa mix
½ cup almond butter
⅓ cup Greek yogurt
3 tablespoon honey
½ cup shredded coconut
½ cup finely chopped almonds
Filling
¼ cup softened butter
2 tbsp custard powder
½ tsp vanilla
2 cups icing sugar
2-3 tbsp heavy cream or milk
Topping
4 oz semi-sweet chocolate
1 tbsp butter
Decorations:
½ cup green candy melts to pipe trees
multicolor sprinkles
Base Instructions:
1. Pour the entire bag of KEEN Coconut Cocoa mix into a medium bowl
2. Add almond butter, Greek yogurt, honey, shredded coconut and almonds
3. Mix well with a spoon
4. Press mixture into parchment lined 8” x 8” square baking dish
5. Press with spoon or your hands to make even layer
6. Chill in refrigerator for at least 30 minutes
Filling Instructions:
1. In a bowl, beat together butter, custard powder and vanilla
2. Divide 2 cups of icing sugar into 3 sections
3. Divide 2-3 tbsp of heavy cream or milk into 2 sections
4. Beat in icing sugar with heavy cream or milk, mixing well before adding in each section
5. Add up to 1 tbsp more of milk if too thick to spread
6. Spread over cooled base
7. Refrigerate until firm, about 1 hour
Topping Instructions:
1. In a heatproof bowl, melt chocolate with butter in microwave, in 15-20 second increments
2. Spread topping over filling and refrigerate until set
3. Cut into triangles and decorate with melted chocolate and sprinkles to resemble trees
Decorating:
1. Melt green candy melt in bowl over hot water and place into a piping bag
2. Pipe zigzag in the triangles and top with sprinkles
