Heavenly coconut bars

Recipe by:

These are really easy to make, and as they are dairy and gluten-free, they’re perfect for everyone. This recipe makes about 18 small bars, which might seem like a lot, but you’ll be surprised how quickly they disappear!

Heavenly coconut bars

SERVES

18

PEOPLE

PREP TIME

60

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Put a medium-size saucepan on a medium heat and add the coconut oil, maple syrup and vanilla extract. Heat until the coconut oil has melted, ensuring the liquid does not boil.

  2. Put the desiccated coconut, ground almonds and salt into a mixing bowl and mix well. Once the coconut oil has melted, add the heated liquid to the bowl and mix thoroughly.

  3. Place some baking parchment on a baking tray and spread the coconut mixture over it. Shape the mixture into a square shape roughly 20cm x 20cm x 2 1/2cm thick (8 inch x 8 inch x 1 inch thick).

  4. Place the baking tray in the freezer for 20 minutes, for the mixture to harden. After 20 minutes, the coconut bars should be firm enough to cut into sold bar shapes. You should get about 18 small bars.

  5. Next place the dark chocolate in a glass bowl and melt it over a saucepan of gently simmering water, stirring occasionally until it fully melts. Remove from the heat.

  6. We have found the best way to cover the coconut bars with chocolate is to place a bar on a palette knife or large knife and pour the chocolate over the bar with a spoon or ladle until fully coated. Try to avoid dropping the coconut bars into the chocolate, as they will melt and make your chocolate lumpy with coconut. Put a little chocolate on the bottom, repeat and leave to harden. If you want ridged lines on the top of the bars, use a fork when the chocolate is still soft. It will most likely take a few goes to get this right, but it is fun to practice!

  7. Place the now coated bars on fresh parchment paper on a baking tray and pop them into the fridge for 10-15 minutes, to allow the chocolate to cool and harden.

    From The Happy Pear, Recipes for Happiness by David & Stephen Flynn published by Penguin Ireland

Ingredients

  • 3 tbsp coconut oil

  • 4 tbsp maple syrup

  • 1 tsp vanilla extract

  • 200g (7oz) desiccated coconut

  • 75g (3oz) ground almonds

  • a small pinch of sea salt

  • 250g – 300g (9-10oz) dark chocolate

Method

  1. Put a medium-size saucepan on a medium heat and add the coconut oil, maple syrup and vanilla extract. Heat until the coconut oil has melted, ensuring the liquid does not boil.

  2. Put the desiccated coconut, ground almonds and salt into a mixing bowl and mix well. Once the coconut oil has melted, add the heated liquid to the bowl and mix thoroughly.

  3. Place some baking parchment on a baking tray and spread the coconut mixture over it. Shape the mixture into a square shape roughly 20cm x 20cm x 2 1/2cm thick (8 inch x 8 inch x 1 inch thick).

  4. Place the baking tray in the freezer for 20 minutes, for the mixture to harden. After 20 minutes, the coconut bars should be firm enough to cut into sold bar shapes. You should get about 18 small bars.

  5. Next place the dark chocolate in a glass bowl and melt it over a saucepan of gently simmering water, stirring occasionally until it fully melts. Remove from the heat.

  6. We have found the best way to cover the coconut bars with chocolate is to place a bar on a palette knife or large knife and pour the chocolate over the bar with a spoon or ladle until fully coated. Try to avoid dropping the coconut bars into the chocolate, as they will melt and make your chocolate lumpy with coconut. Put a little chocolate on the bottom, repeat and leave to harden. If you want ridged lines on the top of the bars, use a fork when the chocolate is still soft. It will most likely take a few goes to get this right, but it is fun to practice!

  7. Place the now coated bars on fresh parchment paper on a baking tray and pop them into the fridge for 10-15 minutes, to allow the chocolate to cool and harden.

    From The Happy Pear, Recipes for Happiness by David & Stephen Flynn published by Penguin Ireland

Execution Time: 0.281 s