Serves 1
Directions
- 1Melt the coconut oil, then add it to a food processor along with the shredded coconut, coconut milk, and honey or maple syrup. Process for about 1 minute, scraping down the sides as needed, until well combined.
- 2Line a standard loaf pan with parchment paper and spread the coconut mixture evenly into the pan. Freeze for several hours, until firm.
- 3Melt the chocolate with the coconut oil using either the microwave or a double boiler on the stovetop.
- 4Remove the coconut filling from the freezer and cut into bars. Dip each bar into the melted chocolate until fully coated.
- 5Place the coated bars on a parchment-lined tray and freeze or refrigerate for several hours, until the chocolate is set.
- 6Once hardened, dig in and enjoy!
Ingredients
- 2 cups unsweetened shredded coconut
- 0.25 cup raw honey or pure maple syrup
- 0.25 cup coconut oil, melted
- 0.25 cup full-fat canned coconut milk
- 6 oz dark or semi-sweet chocolate
- 1 tbsp coconut oil
Equipment
food processorloaf panparchment papermicrowave or double boilerparchment-lined tray
Tips
- Store leftovers in the fridge or freezer.
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