Chocolatey, coconutty and a little salty. That's pretty much all the ingredients you'll find in these kind-of-healthy vegan and dairy free treats.
This could be a good base recipe to experiment with other flavours. I'm interested to try blending in frozen cherries or raspberries (like a Cherry Ripe), Medjool dates for a caramel flavour, and peppermint (for mint patties) that can be set and dipped into other bite sized shapes.
Makes 16 small bars
200g dessicated coconut
270g can of coconut milk, chilled and use solids only
2 tbs maple syrup
1 tbs melted coconut oil
200g Lindt 70% dark chocolate, melted
sea salt flakes
Mix the dessicated coconut, oil, coconut milk solids and maple syrup until thoroughly combined. I did this by hand in a bowl, but I think a better result would be to use a food processor.
Using your hands, squeeze and shape the mixture into bars and arrange them on a baking tray lined with baking paper. Set in the freezer for 30 minutes or longer.
In the meantime melt the chocolate and allow to cool slightly.
Evenly dip each bar into the melted chocolate and rest on baking paper, sprinkle with a little sea salt before the chocolate hardens.
Store in the fridge for up to 5 days, or in the freezer for 3 months.