These coconut packed guilt-free treats will transport you a tropical beach as you 'taste the paradise'. Free from refined sugar, they will satisfy any sweet cravings you might have, as they are naturally sweetened by the maple syrup. They're super simple to make and last well when kept in the fridge. Perfect for a mid-morning snack or a late afternoon pick-me-up (or for when you want to daydream that you're on a warm sunny beach!).
Makes approximately 20 treat size bars
Ingredients
250ml coconut cream
200g dessicated coconut
1 teaspoon vanilla extract
3 tablespoons 100% maple syrup (+ 1 more tablespoon if you like it sweet)
2 tablespoons of coconut oil
1/4 teaspoon sea salt
300g dark chocolate, broken into small pieces (70% Lindt with a touch of sea salt is perfect)
Directions
Place the coconut cream, dessicated coconut, vanilla extract, maple syrup, coconut oil and sea salt into a saucepan.
Mix over a low heat until well combined.
Line a baking sheet with greaseproof paper.
Decant the coconut mix onto the greaseproof paper and spread out into a rectangle approximately 2cm thick. Ensure that you press the mixture down so that it is nice and compact (or line a 20cm by 20cm tin with greaseproof paper and press the mixture firmly into the tin, if you prefer).
Place into the freezer for 1-2 hours until firm (make sure that it is firm, otherwise it will fall apart when dipped into the chocolate).
Place a small/medium saucepan onto a low heat and add water to a depth of 3cm. Heat to just simmering.
Place the chocolate into a bowl on top of the pan of barely simmering water.
Stir the chocolate and ensure that it is fully melted, then remove the pan from the heat.
Slice the coconut rectangle into approximately 20 equal size rectangular bars.
Line a baking tray with a fresh sheet of greaseproof paper.
Submerge the coconut bars, one at a time, into the melted chocolate.
Ensure each bar is coated with chocolate and then remove with a fork onto the fresh sheet of greaseproof paper.
Place the tray into the fridge to allow the chocolate to set (approximately 30 minutes - 1 hour).
Best kept refridgerated.
Delicious
x