• 150g Kremelta
  • 1 cup icing sugar, sifted
  • ¼ – ½ cup AlfaLite powder
  • 2-4 tsp. good quality cocoa or carob powder


Combine all the dry ingredients into a bowl. Melt the Kremelta and cool. Stir the cooled but still runny Kremelta into the dry ingredient. Pour into molds or a greased container. Put into the freezer for a few minutes. Pop out the shapes when the chocolate is set.

Molds can be purchased at Spotlight stores or specialty bakers.

2019-03-14T10:03:37+13:00 Recipes|