Everyone needs a sweeter treat from time to time, and these little bars are the perfect tea break treat!
400-ml/14-oz. can coconut milk
100 g/11⁄3 cups coarse desiccated/dried unsweetened shredded coconut, plus extra to decorate
50 g/¼ cup coconut yogurt
1 tablespoon date syrup, or use pure maple syrup or coconut sugar
¼ teaspoon vanilla bean paste, or use ½ teaspoon vanilla extract or ¼ scraped vanilla pod/bean
½ tablespoon extra-virgin coconut oil, melted
Large pinch of salt
120 g/4 oz. dark/bittersweet vegan chocolate, at least 70% cocoa, broken into pieces
Baking sheet, lined with parchment
MAKES 8
Do not shake the can of coconut milk. Remove the can lid and, using a spoon, remove 120 ml/½ cup of the thickest part, leaving the watery part behind (you can use this for other dishes).
Place all the ingredients except the chocolate into a food processor or blender and blitz until well combined and slightly smoother.
Place the mixture onto a clean work surface, and shape into eight small bars. Place onto the lined baking sheet, cover and place in the fridge to set for at least 1 hour.
Place a small heatproof bowl over a small pan of simmering water. Add the chocolate to the bowl and let it melt gently. Carefully dip the bottom of the coconut bars into the chocolate, shaking to remove any excess, then place them back onto the baking sheet. Pour the remaining melted chocolate over the bars to create a smooth finish. Sprinkle each bar with a little extra coconut.
Return the coated bars to the fridge for another hour to set completely. The bars will keep in a covered container in the fridge for up to 1 week.
This recipe is Healthy Vegan Street Food by Jackie Kearney. To get more great blog posts like this one – direct to your inbox – be sure to sign up to our mailing list here.