Coconut Chocolate Squares

By á-4202

Ingredients

• 3/4 cup extra-virgin cold-pressed coconut oil, at room temperaturue
• 1/3 cup honey
• 2 cups unsweetened shredded coconut
• 1 cup dark bittersweet chocolate chips
• 2 TBS milk

Details

Servings 8
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1) Your coconut oil should be at room temperature and have the consistency of soft butter. Mix in the honey, stir until well combined then stir in the coconut until thick and evenly incorporated. Press the whole mixture into a 9x5 inch baking pan lined with parchment paper with an overhang for easy removal and slicing. Smooth and press down the top with the back of a spoon. Place the pan in the freezer for 10 - 15 mins while you prepare the chocolate topping.

2) Melt the chocolate chips over low heat or over a double boiler. Add the milk and stir gently to incorporate and ensure the chocolate melts evenly and does not burn on the bottom. Heat just until melted and then remove from heat. Let the chocolate cool down if it is hot, it should be lukewarm (almost cold) before spreading on the top of the cold and hardened coconut base.

3) Place the pan in the fridge for about 30 mins to set the chocolate. Remove from the fridge, pull out the whole block by tugging on the parchment paper edges. Slice with a sharp knife and serve. These slice better if they are fully hardened and running the knife through hot water first also helps to get a clean slice. Store the squares in the refrigerator. They will keep for 2 weeks.