Preparation:

1. Preheat oven to 180 degrees Celsius and lines large baking tray with non stick baking paper or a silicon baking mat.

2. Melt the cacao butter and syrup on a small pan 

3. Add the pineapple a to a blender or food processor and pulse to chop them finely making sure not to overdo it. You want nice little chunks of pineapple. 

4. Add the fruit mixture, melted mixture and the rest of the ingredients to a  mixing bowl and stir until thick and well combined. 

5. Shape into 21 x 1 tbs balls and spread them out evenly on the baking tray. 

6. Bake in the centre of the oven for 14-15 minutes or until nicely browned. 

7. Allow to cool and enjoy 

NOTES:

• You may sub butter, vegan butter or coconut oil for the cacao butter but you won’t get the white chocolate effect. 

• I use Sugarless Organic Stevia or Raw Earth Sweetener Co, Stevia & Monk fruit to sweeten. Both available to Woolworth in Australia