Coconut Choc Bars
Coconut Choc Bars
1 1/2 cups desiccated coconut
1/4 cup coconut butter
2 tablespoons virgin coconut oil
1 teaspoon freeze-dried raspberry powder
1/2 teaspoon vanilla powder
3 tablespoons raw coconut nectar
pinch of sea salt
1/3 cup / 60g cacao butter
1 tablespoon virgin coconut oil
1/3 cup raw cacao powder
1 tablespoon raw coconut nectar
Place all the choc bar ingredients into a food processor and blend for 1 minute until the mixture comes together. Squeeze a ball of mixture in the palm of your hand to make sure it holds together, if not blend for another minute. Shape the mixture into 2cm x 4cm logs and arrange on a plate. Chill in the freezer for 1 hour.
When ready to chocolate dip the bars, make the raw chocolate. Place the cacao butter and coconut oil in a small bowl and sit this over a saucepan of gently simmering water. Once melted remove from the heat and stir in the cacao powder and nectar.
Remove the choc bars from the freezer. Use a fork to roll each bite in the chocolate until coated. Arrange on a baking paper-lined tray to set. Double dip the bars in the chocolate if desired. Place in the fridge to set for an hour then transfer to a sealed container. Keep refrigerated and consume within 5 days.
+ How to make coconut butter
3 cups shredded coconut
1 tablespoon of the coconut oil
Place the coconut and oil into a food processor or high-speed blender and blend until a smooth paste is formed, stopping several times to wipe down the sides. Depending on the power of the machine this will take anywhere between 3 minutes (high speed blender) and 15 minutes (slow food processor). The coconut butter is ready when it is no longer gritty with a smooth texture. Scoop into a jar and store in the pantry. It will firm up as it cools, simply scoop out with a spoon or knife and it will soften as it warms.