INGREDIENTS
2 cups of desiccated coconut
1 cup of coconut milk
3 tablespoons of coconut oil
2 tablespoons of maple syrup or honey
1 teaspoon vanilla extract (optional)
250g good quality dark chocolate (70-85%)

HEAT, STIR, LINE, TIP, FLATTEN, SET, CUT, FREEZE, MELT, DIP, STORE…
In a small saucepan, gently heat the coconut oil, coconut milk and honey or maple syrup until blended and dissolved. Take off the heat and stir in the coconut until combined.

Line a tray with baking paper. Tip the mixture into the tray and flatten evenly with a spatula or spoon. Place in the fridge to let it set for half an hour or so.

Pull the tray out of the fridge and cut into rectangular bars or square bites. Place into the freezer for a few hours until they harden.

When they are hard, pull them out of the freezer. Melt the chocolate slowly in a saucepan over low heat. Individually coat each bar with the chocolate and place back on a sheet of baking paper in a plastic container. It can be a little messy, so be prepared to get your hands dirty! Store in the fridge.