- 1 Blender
- 1 Loose-bottom cake tin
- 1 Greaseproof paper
For the filling
- 180 g desiccated coconut (2 cups)
- 160 ml coconut cream (51/2 fl oz)
- 125 g coconut oil (1/2 cup)
- 4 tbsp coconut honey or maple syrup
- 1 tsp vanilla bean paste
For the coating
- 2 x 100 g (31/2 oz) bars dairy-free chocolate, chopped
- Line a 23cm (9in) square, loose-bottom cake tin with greaseproof paper.
- Put all the filling ingredients in your blender and whizz until all the ingredients are well incorporated.
- Tip the mixture into the lined cake tin and push it into the corners.
- Press the mixture down with the back of a wooden spoon until it’s level, then pop the cake tin into your freezer to set while you melt the chocolate.
- Melt the chopped chocolate in a heatproof mixing bowl set over a small saucepan of simmering water.
- When all the chocolate has melted, lift the bowl off the pan and setaside to cool slightly.
- Take the chilled filling out of the freezer and slice the coconut into eight bars.
- Warm your knife under hot water before slicing each time to make this easier.
- Line a baking sheet with greaseproof paper.
- Use a fork to dip the coconut pieces individually in the chocolate, shake off any excess chocolate and place them on the lined tray.
- Once you’ve coated all the pieces, pop them in the fridge to set for 2 hours.
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