Sometimes in life you just want something a bit yummy. Tonight is the very last night of my daughter being 9 so I thought we'd have a little farewell to single digits dinner. I found this recipe on my new roots and made a few tweaks to suit what I had in the pantry. We all enjoyed these after dinner and they were a huge hit. They'd make a lovely dessert with some ice cream too!
For the filling:
1/4 C coconut oil, melted
2 Tbsp coconut butter *
1 Tbsp maple syrup
1 tsp pure vanilla extract
2 C desiccated coconut
1 Tbsp water
For the raw chocolate:
1/4 C coconut oil
2 Tbsp nutella or equivalent - we have a GF version low in sugar (or you can make your own)
1/3 C raw cacao powder
1/4 C raw honey
two pinches salt, to taste
In a double boiler melt the coconut oil and coconut butter together. Add the maple syrup, salt & vanilla. Remove from the heat and add the coconut and water. Mix together well.
Line a square baking tin with cling film and add the coconut mix. Press down firmly and pop in the freezer for at least 30 mins to set hard.
To make the chocolate put the coconut oil and nutella in a double boiler and melt together over a gentle heat. Remove from the heat and whisk in the raw cacao powder and honey then add the salt. Taste and adjust the sweet/salt if needed.
Get a baking rack and place it over a piece of baking paper. Make sure it's a rack that will fit in your freezer and that you have space to pop it in.
Take the coconut filling out of the freezer and turn out onto a board. Cut into bars or squares then dip in the chocolate. When covered remove with a fork then place onto the rack.
When you've done all of your pieces put the rack in the freezer and leave for a minimum of 30 mins.
Allow them to rest for about 5 mins before eating. They can be stored in a plastic container in the freezer for up to two months.
* Not to be confused with coconut oil, coconut butter is a thick white pure form of coconut fats that can be used to make coconut milk by adding water. I used it here because I have it in the pantry but if you don't have it, you could use normal butter or more maple syrup. Coconut butter is lovely and versatile in whole food baking, but she ain't cheap. The one I bought was close to $10 for a jar. It does give baking a rich coconut flavour though.