Coconut Chocolate bar
Servings
10bars
Servings
10bars
Ingredients
Coating
Instructions
  1. In a saucepan combine Coconut cream, Coconut Oil, Vanilla and simmer gently until completely combined then take off the heat.
  2. Add sweetener to taste. I find it convenient to use Splenda tabs as it is easier to just add an extra one if it’s not sweet enough – and they are easy to completely combine if you first crush them between two teaspoons. Also the texture of the chalky filler used in Splenda tablets is not actually a problem in this recipe.
  3. Put the coconut flour and dessicated coconut on a tray, and toast in a 180°C oven for a few minutes until it has just started to go golden in colour. Watch this carefully as it can get away from you and burn and you’ll have to toss out the burned mix and start again.
  4. Put the toasted coconut mix into the wet ingredients. Coconut flour sucks up a lot of the liquid so knead this mix until it is well combined.
  5. Push the mix into a greased mould – coconut spray oil is ideal for this task.
  6. Set the filled mould in your freezer for a couple of hours with a weight on it to compress the bars.
  7. Take the set bars out of the freezer and separate them with a knife. Don’t worry if there are a few voids in the bars, or they are a bit rough around the edges – that will be hidden by the chocolate coating.
  8. Prepare the Liquid chocolate. As we will be dipping cold bars in, that will lower the temperature so make sure to keep returning the chocolate to your tempering heat source every few bars to ensure it stays liquid.
  9. Dip each bar individually in the chocolate mix, and place it on a rack to set. You will probably want to give each bar a second coating once set – but all you are trying to do is give the bar a coating that is resistant to melting in your fingers.
  10. Let the bars set at room temperature, and you should be able to store them at room temperature as long as your room is below about 33.8°C.