Chocolate Coconut Bars
Okay, you’re really going to love this one! It has quite a few ingredients, but is heavy on tropical vibes, and will transport you to sunny climes with swaying palm trees, a gentle ocean breeze, fresh coconuts, sun, and relaxation – even if just for a few moments. These chocolate coconut bars make perfect treats for a weekend gathering, an office get-together, or your next blowout backyard tropical tikka party and bbq. They’re decadent, but with a dose of healthy and sustainable because they contain Supplant chocolate, made with sugars from fiber, which is good for nature, and for you.
For the coconut almond base
- 1 cup ground almonds
- 1 cup dessicated coconut
- ¼ cup maple syrup
- ¼ cup melted coconut oil
For the coconut cream center
- 3 cups coconut cream (Note 1)
- ½ cup maple syrup (Note 2)
- 2 tsp vanilla extract
- 1 ½ cup dessicated coconut
- ½ cup creamed coconut
- ¼ cup melted coconut oil
- Pinch of salt
For the chocolate shell
- 3 Supplant™️ Dark Chocolate bars
- Pinch of salt
- ½ cup maple syrup
For the finishing touches
- ¼ cup freeze-dried strawberries
- ¼ cup coconut flakes, or dessicated coconut
You'll also need
- 8 x 8 inch (21 x 21 cm) baking tray at least 1 inch (2.5 cm) deep
- Baking/greaseproof paper
- Wire rack
For the coconut almond base
- Line the baking tray with baking/greaseproof paper.
- In a bowl, combine all coconut almond base ingredients and mix them until everything is evenly distributed.
- Press the coconut almond base mixture into the lined baking tray, until you get a compact even layer.
- Refrigerate for at least ½ hour or until firm.
For the coconut cream center
- In a bowl, combine all coconut cream center ingredients and mix well. If needed, adjust the sweetness.
- Transfer the coconut cream mixture onto the firmed up coconut almond base.
- Using a spoon or a spatula, smooth out the coconut cream mixture so that you get a smooth, level top.
- Refrigerate for at least 2 hours or until firm.
For the chocolate shell
- Melt Supplant chocolate in a heatproof bowl over hot water, or in the microwave – be careful not to burn it.
- Once chocolate is fully melted, combine remaining chocolate shell ingredients.
- Mix well until you get a smooth mixture.
For the assembly
- Remove the firm coconut bar block from the fridge, and out of the baking tray, and cut it into 18 evenly sized pieces/bars.
- Position a wire rack over another baking tray or a (rimmed) plate and place the coconut bars onto the wire rack.
- Pour the chocolate shell mixture over the coconut bars, allowing the extra chocolate to drip onto the baking tray or plate. The chocolate will begin setting immediately because the bars are still cold.
- Sprinkle with freeze-dried strawberries and coconut flakes to decorate.
- Place the chocolate covered coconut bars onto a plate and refrigerate for at least 1 hour or until the chocolate is completely set.
- Now enjoy! Best eaten with ukulele music in the background and, if possible, from within a hammock.
