Chocococo bliss

Name: Chocococo bliss
Cook time: 40 min
Total time: 2 h 10 min
Yield: 20
Ingredients: 2 TABLESPOONS Coconut oil; 1 TEASPOON Coconut oil; 2-3 TABLESPOONS Agave syrup; 1 small can(s) (à 165 ml) unsweetened coconut milk; 1 TEASPOON Vanilla extract (paste); 200 g Coconut flake; 200 g Fine dark chocolate (70 % cocoa); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Sweet, juicy, satiating and free from palm oil, glucose syrup and emulsifiers. In other words: all-round attentive favourite bars

COOK TIME
40 mins

TOTAL TIME
130 mins

Ingredients

Servings: 20

2 TABLESPOONS Coconut oil
1 TEASPOON Coconut oil
2-3 TABLESPOONS Agave syrup
1 small can(s) (à 165 ml) unsweetened coconut milk
1 TEASPOON Vanilla extract (paste)
200 g Coconut flake
200 g Fine dark chocolate (70 % cocoa)
baking paper

Directions

1
Melt 2 tablespoons of coconut oil. Mix with agave syrup, coconut milk and 1⁄2 tsp. vanilla extract. Stir in grated coconut. Shape the mixture into bars about 6 cm long in the palm of your hand (if the mixture is difficult to shape, place in the refrigerator for about 30 minutes). Place the bars on a board covered with baking paper and place in the freezer for approx. 1 hour.
2
Break chocolate into pieces, melt with 1 teaspoon coconut oil in a hot water bath while stirring. 1⁄2 Stir in a teaspoon of vanilla extract. Let the chocolate mixture cool down a little.
3
Dip coconut bars one after the other with a fork into the liquid chocolate (hold the pot at an angle), let them drip off a little and let them set on baking paper. Keep in a cool place for about 1 week.