Coconut packed and cacao covered there’s not a bad thing in there. And they taste sensational. Takes all of 10 mins to make, if a little bit of a chocolatey mess time, and not much longer to eradicate. A protein and fibre rich treat with antioxidants and real good stuff like thiamin, copper and manganese that helps with connective tissue growth and brain activity. I hid these from my husband after he had 4…..
- 1 ½ Cups Shredded coconut (unsweetened)
- 2 – 3 Egg whites
- 3 tbsp maple syrup
- 1 tbsp Coconut Oil, melted
- ¼ cup cacao powder
- ½ cup coconut oil
- 2 tbsp maple syrup or honey
- 200g 70% chocolate melted
Whisk egg whites in a large bowl until frothy but not stiff at all, about 1 minute.
Mix in coconut, shredded, oil and syrup, so that mixture is thick and sticky, use enough egg white to stick together.
Line a square baking tin with cling film or baking paper and press the mixture down firmly into a flat, even square with a spatula. Freeze until solid.
Melt the chocolate in a bain-marie, bowl sitting on a saucepan of hot water.
Or melt coconut oil in a small pan, add the other ingredients and stir well.
Remove coconut from freezer. Slice into 4 x 2 inch bars, and using forks or your fingers, coat with the melted chocolate by dipping thoroughly. Place on a large, lined baking sheet back in the freezer or fridge until needed. Keep well in the fridge for a week or so and in the freezer for 3 months.