Here is a sickly sweet, yet sugar-free, yummy, yummy treat (well, there’s sugar in the chocolate, but we broke that into bits and therefore we all know the calories have all fallen out, right?)
I saw this recipe for Chocolate Covered Coconut Bars on Pintrest, and had been thinking about it for days and days. I go crazy for a Bounty Bar, and I was thinking about how to combine the concept with the classic Coconut Ice. So here is my version.
- 1.5 cups of Coconut Oil
- 3 cups desiccated coconut
- 1/4 cup of honey
- 8 ounces chocolate (use sugar free chocolate if you want to pretend this “healthy”!)
Warm the coconut oil in the microwave for about 20 secs so that it liquifies. Mix in the coconut and honey. Easy peasy!
Spilt the mixture in half and add some red food colouring to half. Or, to be specific, I used a drop of magenta and a drop of orange to get a pretty coral colour.
Gratuitous chocolate shot. Yum.
Melt your chocolate then take close up photos of it because it looks so ridiculously delicious.
Press the white coconut into a parchment lined tin. Then add the pink layer, then top with the melted chocolate. I garnished the top with Trader Joes Coconut Chips because those things are the best.
I used an 8″ square tin, but honestly I think you could halve this recipe if you have a smaller tin. You really don’t need to make too much of this, it is sweet. Just looking at the photos now is making me feel a bit sick.
Pop it in the freezer for 20mins or until you can’t wait any longer.
The original recipe suggested cutting the squares when the chocolate is at room temperature. I tried this, but then the coconut started to go a bit melty whilst the chocolate was still like a rock. Cutting it without the chocolate breaking was very difficult, hence my squares are more ‘rustic’ and ‘slab’ style. Maybe you will have better luck.
Store it in the fridge. Enjoy your face full of yumminess!