1/2 cup desiccated Coconut
4 tbsp coconut milk
2 tbsp coconut butter
1/2 tsp vanilla Extract
1-2 tbsp coconut sugar
1/2 cup raw cacoa powder
1/2 cup coconut oil, melted
3 tbsp coconut sugar
Combine your ingredients for the filling (except the shredded coconut) in a high speed blender or food processor. Blend until smooth and liquidy.
Transfer mixture into a bowl and stir in your shredded coconut.
Pour mixture into a baking dish lined with parchment paper. Press down firmly with the back of your spoon. Make it as thick as you’d like, I made mine about ½ cm thick.
Place in the fridge and let it chill for 30 minutes to one hour.
Remove from fridge and cut into 20 small rectangles.
Whisk together all your ingredients for the chocolate coating, and pour into a cup.
Dip each piece of coconut bar into the chocolate, and place onto a piece of parchment paper. Repeat with the remaining bars.
Let bars set for 15-30 minutes in the fridge. Serve immediately or store in the fridge.
Recipe by Nourish Evolve, adapted by Simone Kopkas, A Healthy View