Extremely delicious, coconut-nutty, vegan and gluten-free chocolate bars for the perfect exotic temptation in between meals. Pleasantly sweet, delicately melting, with a delicious coconut filling.
Place coconut oil and agave syrup in a small saucepan and heat over medium heat until oil has melted and everything is well combined.
30 ml Coconut oil melted, 45 ml Agave syrup
In a bowl, mix together shredded coconut, almond flour, bourbon vanilla and sea salt. Add coconut oil-agave syrup mixture and stir well once until everything is combined and a loose mixture is formed.
200 g Coconut shavings, 75 g Almond flour, ¼ tbspn Bourbon vanilla ground, A pinch of sea salt
Place baking paper on a baking sheet, pour coconut mixture on top and shape into a 20x20cm square with your hands.
Place baking sheet in freezer and let harden for 20 minutes. For those who can't fit the baking sheet in the freezer, simply transfer to a smaller freezer-safe surface.
In the meantime, melt dark chocolate over a water bath and (optionally) stir in cocoa butter.
200 g vegan dark chocolate, optional 30g cocoa butter
After 20 minutes, remove coconut mixture from freezer and portion with a knife. With me it became 16 bars.
Cover individually with chocolate and draw a pattern in the chocolate as you like. Allow to harden completely in the refrigerator. enjoy!
It is best to store in an airtight container in the refrigerator. The bars last up to 2 weeks in the refrigerator.