2018

Taste Of The Tropics Coconut Bars

Serves 8

Ingredients

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)

Method

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.

MAIN SPONSORS

If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com

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