Chocolate-coconut frosting

melt the coconut paste (55 g) and coconut oil (55 g) in a water bath.

As the ingredients melt, add unsweetened cocoa powder (2 tbsp) and erythritol (2.5 tbsp).

Mix all the components thoroughly until a homogeneous mixture is obtained.

Then transfer the resulting chocolate mass to a blender (or use a mixer), adding heavy cream (60 ml).

Whip until a smooth consistency is achieved.

Chop the macadamia nuts (10-12 pieces) and distribute them among 4 muffin cups.

Fill each cup with the chocolate mixture, evenly distributing the mass.

Place the cups in the refrigerator for 2-3 hours. Also store in the refrigerator.