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Easter toast

INGREDIENTS

50g OKONO chocolate
1tbsp coconut oil
OKONO breadmix
1 OKONO Coconut Spread
Shredded Coconut
Choppped Hazelnut

INSTRUCTIONS

Make your OKONO bread according to the recipe.
Melt 50g OKONO Chocolate with 1 tbsp coconut oil au bain marie. Fill silicone Easter egg molds with your melted chocolate and chopped hazelnuts. Put it in the freezer until hardened.
Spread a slice with the very latest coconut paste. Finish with your Easter eggs, coconut chips, chopped hazelnuts and melted chocolate.

Products used in this recipe

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