• If you’re a huge coconut fan, you’ll love these raw vegan chocolate covered coconut bars. Well if you’re not, then you’re missing
        out on a great deal of super-healthy dessert. This happens to be one of my favorite desserts. So simple and easy to make, yet very special and tastes absolutely delicious. There are without question no addictive, flavorings and no refined sugar. All ingredients used are plant-based and wholesome.Ingredients

        For coconut almond base:

        • 1 cup ground almonds
        • 1 cup desiccated coconut
        • ¼ cup maple syrup
        • ¼ cup melted coconut oil

        For coconut cream centre:

        • 3 cups coconut cream
        • ⅜ – ½ cup maple syrup
        • 2 tsp vanilla extract

        1½ cup desiccated coconut

      • ½ cup creamed coconut
      • ¼ cup melted coconut oil
      • pinch of salt

      For chocolate shell:

      • 1 cup melted coconut oil
      • pinch of salt
      • ½ cup maple syrup
      • 1½ cup cocoa powder

      You will also need:

      • 8 x 8 inch (21 x 21 cm) baking tray at least 1 inch (2.5 cm) deep
      • baking/grease proof paper
      • wire rack                                                                                                                                                       

      Instructions           

      For coconut almond base:

      1. Line the baking tray with baking/grease proof paper.
      2. In a bowl, combine all coconut almond base ingredients and mix them until everything is evenly distributed.
      3. Press the coconut almond base mixture into the lined baking tray, until you get a compact even layer.
      4. Refrigerate for at least ½ hour or until firm.

      For coconut cream centre:

      1. In a bowl, combine all coconut cream centre ingredients and mix well. If needed, adjust the sweetness.

      Transfer the coconut cream mixture onto the firmed up coconut almond base.

    1. Using a spoon or a spatula, smooth out the coconut cream mixture so that you get a smooth, level top.
    2. Refrigerate for at least 2 hours or until firm.For chocolate shell:
      1. In a dry bowl, combine all chocolate shell ingredients. (If the bowl and the mixing utensils aren’t completely dry, the mixture can split and is then only suitable for making truffles).
      2. Mix well until you get a smooth mixture, with a melted chocolate consistency.

       

       

      Assembly:

      Remove the firm coconut bar block from the fridge, and out of the baking tray, and cut it into evenly sized pieces/bars.

     

  1. Position a wire rack over another baking tray or a (rimmed) plate and place the coconut bars onto the wire rack.
  2. Pour the chocolate shell mixture over the coconut bars, allowing the excess chocolate to drip onto the baking tray or plate. The chocolate will begin setting immediately because the bars are still cold.
  3. Place the chocolate covered coconut bars onto a plate and refrigerate for at least 1 hour or until the chocolate is completely set.
  4. Enjoy!

Storage:

  1. The chocolate covered coconut bars keep well in the fridge for about 1 week or in the freezer for about 3 – 4 weeks (but only if you hide them well).

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