1.5cupsSemi-Sweet Chocolate Chips(240 grams), see note 3
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Instructions
In a mixing bowl, mix coconut, coconut oil and honey until well combined. Pour this mixture into a 9x9 inch brownie pan (23x23 cm) lined with baking parchment and spread it around evenly. With the back of a flat measuring cup (or a ramekin), press down the mixture until it is all well packed.
Transfer the pan into the freezer and keep it there until set (1 hour or more - if not set properly, the bars will crumble and might break when slicing them).
Take the set mixture out and slice into 18 pieces (into 6 strips and each strip into 3).
Dip each piece in melted chocolate and place onto a tray lined with baking parchment that will fit in your fridge (or freezer – for a quicker setting). I like to place the tray in the freezer while waiting for the chocolate to melt (this will help the chocolate set quicker).
Finally, sprinkle with shredded coconut and chill until set.
Enjoy!
Video
Notes
For healthy coconut bars, make sure to use unsweetened shredded or desiccated coconut.
Instead of honey, you can use maple syrup or agave syrup. Because they all have different levels of sweetness, you might need to experiment with the quantity, when making it for the first time.
1.5 cups of chocolate chips give you just the right amount to coat 18 bars and you will end up with barely any leftovers. You might need to spread the chocolate over the last 2-3 bars with a spatula, so if you prefer just dipping them, increase the chocolate chips to 2 cups.
The prep time does not include chilling time – count with extra 2 hours. You an also make these in stages – freeze the coconut mixture the night before you want to coat them in chocolate.
Store in the fridge or freezer!
More useful tips and ideas on storing can be found in the post above this recipe card.