Delicious chocolate bars filled with a fluffy coconut filling and coated in melted dark chocolate.
- 3 cups desiccated coconut
- 1/3 cup (80ml) canned coconut milk, using the thick solids at the top of the can
- 1/4 cup (60g) coconut oil
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 250g plain dark chocolate, broken into squares or roughly chopped
- Line a 9 inch (22cm) square baking pan with baking paper, set aside.
- In a medium sized pot or large fry pan, add desiccated coconut, coconut milk, coconut oil, maple syrup and vanilla.
- Place over a medium heat and mix to combine. Once the liquids have soaked through the coconut and the mixture is heated, continue to cook over medium-low heat for 1 minute and 30 seconds, whilst stirring. Ensuring it doesn’t stick too much or burn on the base of the pot. Remove from heat once done.
- Transfer mixture to lined pan and press in firmly. Evening out the top.
- Place in freezer for 1 hour or until completely solid.
- Whilst it’s freezing, melt chocolate. Prepare a double boiler with a large heat proof mixing bowl over simmering water, such as a glass mixing bowl.
- Warm chocolate over low-medium heat until completely melted and smooth. Turn off heat.
- Remove slice from freezer and pan, place on a chopping board.
- Slice in thirds and then cut into 6-7 long bars. Refer to above image for a visual.
- If the bars have softened too much after cutting and they begin to crumble slightly, place them back into the freezer for 15 minutes until solid/firm again.
- Dip a bar into melted chocolate and coat. Remove with a fork and allow the excess chocolate to drip back into the bowl. Place on a wire rack or lined tray. Repeat with remaining bars.
- Sprinkle half of each bar with some extra desiccated coconut if desired.
- Transfer bars to refrigerator until chocolate is completely set.
- Store in an airtight container, refrigerated, for up to 2 weeks.