Chocolate-coconut bars

Chocolate-coconut bars

 

Chocolate-coconut bars

Ingredients

First layer - coconut

  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g shredded coconut
  • 50 g cashews ground
  • 3-4 tablespoons agave
  • 2 tablespoons coconut oil

Second layer - chocolate

  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 4 tablespoons agave
  • 6 tablespoons coconut oil
  • 100 g dark chocolate
  • 1 tablespoon cacao powder

Chocolate dip

  • 100 g dark chocolate
  • 2 tablespoons coconut oil
  • 1 tablespoon agave for extra sweetness

Instructions

First layer - coconut

  1. Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind. Put it in a food processor.
  2. Add shredded coconut, ground cashews, agave nectar and coconut oil and process on high until the mixture sticks together.
  3. Spread the mixture into 12 rectangle bar silicone cake baking mold and press down firmly to form the first layer. Refrigerate while you make the chocolate layer.

Second layer - chocolate

  1. Melt 6 tablespoons of coconut oil and chocolate over low heat in a medium pot. Let it cool down a bit.

  2. Put coconut cream in a blender. Add all the other ingredients: melted chocolate, agave and cacao powder. Blend on high speed until the mixture becomes smooth and creamy. Adjust sweetness.

  3. Pour the chocolate filling on top of coconut layer. Place the bars in the freezer for a couple of hours until firm. 

Chocolate dip

  1. Melt 2 tablespoons coconut oil and chocolate over low heat in a medium pot. Add 1 tablespoon agave if needed. Let it cool down a bit.
  2. Dip every bar evenly in melted chocolate. 

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