Main Ingredients:

300 ml granulated sugar
2 eggs
300 g coconut butter
100 g cocoa powder
100 ml Swedish arrak punch

Cooking Preparation of the Recipe:

Proceed as follows:
Beat the eggs into the sugar.
Melt the coconut butter, then let it cool until it almost starts to resolidify.
Pour the melted cocnut butter into the egg-and-sugar batter, mix.
Add the cocoa powder and the punch, stir until you get a homogenous mixture.
Pour the mixture onto a wide dish or baking-tin. This should be so large that the resulting layer is not more than 1 cm deep.
Leave it in the refrigerator to solidify. Afterwards, cut it up into small pieces, which can be covered by sprinkles or jimmies for easier handling.
The punch and chocolate sweets must be stored in a cool place. The softening point for the coconut butter-punch mixture is around room temperature.

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