This recipe is inspired by the Health Yeah blog written by an awesome NZ chick named Hannah. We’ve edited it to make the filling low fructose and simplified it. If you're not already familiar with her blog definitely check it out. What I love about her is that she's passionate about the environmental impact our food choices, as well as our clean eating makes up feel better!
-400ml of coconut cream (organic, full fat)
-¼ cup of coconut oil
-¼ cup of rice malt syrup
-pinch of himalayan rock salt
-3 cups of shredded coconut (I use organic so it’s sulphate free)
-200g dark chocolate (I used 70% green&blacks, but I think 85% would be better. Anything less than 70% cocoa will have too much sugar)
-In a small saucepan, add the coconut cream, coconut oil, rice malt syrup and salt. Heat on a low temp and stir gently for a couple of minutes, then stir in the shredded coconut.
-Pour the mixture into a freezer proof pan/dish/tin lined with baking paper. Set in the freezer for 2 hours.
-Melt the chocolate in a double saucepan. Remove the coconut mix from the freezer, turn upside down and cut into bars. Dip the bars in the melted chocolate and place on baking paper.
Store them in the freezer. To serve, remove them from the freezer for 10 mins to defrost.
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