Rosanna Davison

Yields 8

Cook Time15 min

For the bars

  • 200g unsweetened desiccated coconut
  • 100g coconut oil
  • 50g organic maple syrup, coconut nectar or honey
  • For the dark chocolate topping
  • 220g cacao butter
  • 80g raw cacao powder
  • 80g pure maple syrup
  • 5 drops of liquid stevia (optional)

Instructions

To make the bars, place the desiccated coconut, coconut oil and maple syrup in a bowl and use a spoon or fork to mash them together until well mixed. Press into a 24cm x 24cm tin lined with greaseproof paper and place in the freezer for 20–30 minutes, until solid.

Meanwhile, to make the topping, melt the cacao butter in a small saucepan over a medium heat and then transfer to a mixing bowl. Add the cacao powder and whisk together until there are no lumps. Add the maple syrup and whisk again. Add the liquid stevia if a sweeter taste is desired.

Remove the tin from the freezer and cut the mixture into eight bars. Dip each bar into the dark chocolate mixture. Lay the bars out on a piece of greaseproof paper and place in the fridge for 30 minutes to allow the chocolate to set.