- For the vegan recipe, I used canned full-fat coconut milk instead of regular milk. The recipe will only require the "fatty" part of the coconut milk (you can use the rest of the coconut milk for chia pudding or to make a smoothie).
- I traditionally use cocoa butter for the chocolate topping because it is firmer and doesn't melt as quickly between my fingers.
- The cocoa mass gave it a rich chocolate flavor and aroma.
- Finally, to add sweetness, I used coconut sugar. Coconut sugar, also known as coconut palm sugar or coconut blossom sugar, is unrefined, so it retains all of its valuable nutritional properties.
- I added organic cocoa nibs inside the bars along with the coconut flakes. They were perfect for this recipe because they added a crunch to the dessert.
INGREDIENTS
For the coconut filling:
3 cups coconut flakes
3/4 cup coconut milk (you will only need the “fatty” part of the coconut milk)
1 tablespoon melted cocoa butter
2 tablespoons maple syrup,
1/4 cup broken cocoa beans
For the vegan milk chocolate:
1/4 cup melted cocoa butter
1/2 cup coconut milk
1/4 cup cocoa mass
1/4 cup coconut sugar
1 pinch of salt
INSTRUCTION
Coconut filling:
Line a 13 × 13 centimeter square baking dish with baking paper (if you don't have one, a food box will work perfectly).
Grind the coconut flakes with an electric blender until you get a fine powder. Then add the coconut milk (the thick part), melted cocoa butter and maple syrup. Mix until you get a thick and creamy mixture.
Mix the coconut mass with the broken cocoa beans.
Place the coconut mixture in the prepared baking pan and press it carefully into the baking pan lined with parchment paper using your hands or a spatula. Place in the freezer for 20 minutes to firm up. Meanwhile, prepare the chocolate.
Vegan chocolate
Add the coconut sugar to an electric mixer and blend until you get powdered sugar.
In a double boiler (after adding a little water to the pot, place a heatproof bowl on top) melt the cocoa mass, cocoa butter, coconut sugar, coconut milk and a pinch of salt. Divide the resulting hot chocolate into two equal parts.
Remove the baking dish from the freezer and pour half of the chocolate on top of the coconut filling. Spread the chocolate with a spatula to completely cover the coconut layer and smooth the surface to create an even layer. Place in the freezer for about 20 minutes.
Once the chocolate layer has set, carefully remove it from the baking dish, flip it over, and place it back in the dish. The chocolate layer is now on the bottom and the coconut layer is on top.
Pour the other half of the chocolate on top, spread and place back in the freezer to set for about 20 minutes.
Remove from the refrigerator and carefully remove from the container. Place on a clean cutting board and cut into squares.
Store in the refrigerator in an airtight container and remove from the refrigerator 5 minutes before eating to soften.
Delicious :)
