){kind=logo}
Trail Appliances BC:quality(75))
After tasting Chef Sues fantastic avocado rolls and lamb shank a few weeks back, we thought the meal couldn't get much better...... and then there was dessert!
2 cups of unsweetened coconut1 /3 cup honey (use a bit less if you prefer less sweet)3/4 cup extra-virgin cold-pressed coconut oil, at room temperature1 cup dark bittersweet chocolate chips2 tablespoons milk of choice (optional, makes a more slice-able topping)
:quality(90))
The coconut oil should be at room temperature with the consistency of soft butter. If not, you can warm it very gently in a small saucepan until just melted.
Mix in the honey then add the coconut. Stir until thick and evenly incorporated.
Press the whole mixture into a 9 x 5-inch baking pan (8 x 8 inches works well too though the bars will be a bit thinner) lined with parchment paper with an overhang for easy removal and slicing. Smooth and press down the top with the back of a spoon. Place the pan in the freezer for about 10-15 minutes while you prepare the chocolate topping.
Melt the chocolate chips over the lowest heat setting or ideally in a double boiler. Add 2 tablespoons of your choice of milk. Stir gently to incorporate milk and ensure the chocolate melts evenly and does not burn on the bottom. Heat until just melted and then remove from heat. Let the chocolate cool down if it is hot, it should be lukewarm (almost cold) before spreading on top of the cold and hardened coconut base.
Place the pan in the fridge for about 30 minutes to set the chocolate. Remove from the fridge, pull out the whole block by tugging on the parchment paper edge. Slice with a sharp knife and serve.
These will slice better if they are fully hardened and running the knife through hot water first also helps to get a clean slice. Store the squares in the refrigerator. They will keep for 2 weeks. (I don't think they'd last that long in my house!)
:quality(90))
