Raw CHOC Coconut Bars for a Healthy Taste of Paradise

COCONUT FILLING

1 tin 400ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not-so-healthy version)
275 g desiccated coconut
2-3 tbsp raw honey, agave or maple syrup to taste
1 tsp vanilla essence

RAW CHOCOLATE COATING

100 g CHOC Chick Raw Cacao Butter
6 tbsp CHOC Chick Raw Cacao Powder
3-5 tbsp Sweet Freedom, maple syrup or raw honey
1 tsp vanilla essence
1 pinch salt to taste

1. Prepare a freezer-safe dish big enough for 12 bars (if you need to layer them, separate with sheets of baking paper).
2. In a large bowl, mix the coconut, coconut milk sweetened with honey/agave and 1 teaspoon vanilla essence until thoroughly combined.
3. With wet hands, shape the mixture into bar shapes and place in the freezer-safe container.
4. Tip: shape the bars to be more rectangular than sausage-like to avoid them resembling something less appealing when covered with chocolate! Freeze for 1-2 hours or overnight.
5. Meanwhile, prepare a tray or plate by lining it with baking paper.
6. When the bars are frozen make the chocolate by melting the cacao butter in a bain marie and then whisking in the cacao powder, Sweet Freedom or agave/honey/maple syrup, vanilla essence and a pinch of salt if desired. Remove from the heat and leave to cool for 5-10 minutes or until starting to thicken.
7. Using forks to hold your bars, dip them one at a time into the chocolate, coat completely and place onto the prepared tray. Leave to set (and thaw) and enjoy.
8. *The freezing part is just to keep the bar shapes while they are covered in chocolate – they don't need to stay frozen.
9. Bars can be kept for up to 5 days in the fridge.