All the chocolatey coconut vibes of that nostalgic treat, with a bounty of flavour in every bite. Make ahead for the ultimate pud or a quick snack to keep you going all week.
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Serves
8
For the Coconut Filling
Desiccated Coconut
Coconut Cream
Maple Syrup
Vanilla Extract
Sea Salt
For the Chocolate Coating
70% Dark Chocolate
To Finish (optional)
Desiccated Coconut
Flaky Sea Salt
Serves
8
For the Coconut Filling
Desiccated Coconut
Coconut Cream
Maple Syrup
Vanilla Extract
Sea Salt
For the Chocolate Coating
70% Dark Chocolate
To Finish (optional)
Desiccated Coconut
Flaky Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Fill a saucepan with a little water and set it over a medium heat. Break the chocolate into a heatproof bowl, add the coconut oil, then place it on top of the pan (making sure the base doesn’t touch the water). Let everything melt gently, stirring until smooth.
Step 2.
In a large mixing bowl, combine the shredded coconut, coconut cream, maple syrup, coconut oil, vanilla extract and a pinch of sea salt. Mix until it all comes together – it should hold its shape when pressed.
Step 3.
Use your hands to form the mixture into 8 to 10 bars. Place them on a baking tray lined with baking parchment and freeze for 10-15 mins until firm.
Step 4.
Once the bars are set, dip each one into the melted chocolate until fully coated. Lay them back on the tray.
Step 5.
Sprinkle with extra shredded coconut and a little flaky salt, if using. Pop in the fridge again for about 15 mins until the chocolate sets. Once ready, wrap the bars in baking paper and chill or freeze until needed (these last for a week in the fridge and 3 months in the freezer).
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