These incredible, healthy, sweet and chocolaty treats are life-changingly good!
Line an 8 in square tin with baking parchment. In cold weather, place the unopened packet of creamed coconut in a bowl of warm water to melt it through (you can massage the packet to help it along). In warm weather, the creamed coconut will already be fluid enough.
When it’s soft all the way through, pour into a bowl and mix in the desiccated coconut and coconut oil (it will melt if it’s hard).
Next add the raw honey, vanilla, salt, and 2–4 tablespoons water if you like a softer centre.
Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level and set in the fridge for 15 minutes until hard.
Turn the tin of coconut mixture out onto a chopping board and slice into 6 horizontal slices by 4 vertical. Place them onto a baking tray lined with baking parchment and keep in the freezer while you prep the chocolate.
Melt the chocolate in a glass or metal bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer – you may have to keep removing from the heat. This should take about 30 minutes.
When the chocolate has almost melted, take the bowl off the heat and place on a tea towel to avoid slipping. Leave it to cool as much as possible without it hardening to give a thicker coating to the paradise bars – stir occasionally.
Dip the frozen coconut bars into the chocolate using two forks, letting the excess drop off, and carefully place back onto the cold baking tray, leaving space between each bar. If the chocolate mixture becomes too cold, you may need to put it back over the simmering water again.
When you’ve finished dipping all the bars, place the tray back in the fridge until set. Once set, seal in a glass or ceramic container in the fridge or freezer until required. If they are kept sealed in the fridge, they will keep for a month – or longer in the freezer.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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