Searching for a sweet recipe for my sweet, I stumbled across a bounty recipe on Health Food Lover. As I didn’t have more then 60 grams of coconut, I halved the recipe.
- 150 ml organic coconut cream
20 g organic coconut oil
1 tbsp agave nectar
1/2 tbsp vanilla extract
60g organic desiccated coconut (or slightly more)
150g chocolate (sugar- and dairy free), melted
Heat the coconut cream, oil and sweetner in a pan till combined. Stirr in the vanilla. Take aside and add the desiccated coconut. The mixture should be doughy not runny. Line and grease a square tin and press the dough evenly into it. I wanted it to be done quickly, so I put the tin in the freezer for a few hours (until firm and easy to cut).
Cut into bite sized squares. Leave the tin in the fridge until the chocolate is melted. Cover the coconut squares in chocolate. Place the chocolates on a baking paper and leave them to set.