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Coconut Chocolate Bars

written by Meg Thompson

dessert sugar free desserts

Coconut Chocolate Bars

Coconut Chocolate Bars

I have cut these bars into shapes using cookie cutters and used them as cake toppers and decoration. Either way, they are a delicious and highly sustaining dessert that are also great for a snack during the day.

Makes: 8-10

GF, V, VG

Ingredients

Method

  • 2½ cups desiccated coconut
  • 2 tbsp maple syrup
  • 2 tbsp coconut milk (or other plant milk)
  • 120g coconut oil
  • 100g sugar-free chocolate, for coating
  1. Place all ingredients except chocolate in blender and blitz for a few mins, if necessary scraping down the sides a few times.
  2. Transfer to shallow dish or tin, pressing down and flattening to desired thickness.
  3. Cover and place in fridge to set.
  4. Melt chocolate and pour over bars. Return to fridge to set.

Tip: These bars will start to melt if they are out of the fridge for too long, so keep them cool until you’re ready to enjoy them.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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