Coconut Bounties
Equipment
- 1 Blender
- 1 Loose-bottom cake tin
- 1 Greaseproof paper
Ingredients
For the filling
- 180 g desiccated coconut (2 cups)
- 160 ml coconut cream (51/2 fl oz)
- 125 g coconut oil (1/2 cup)
- 4 tbsp coconut honey or maple syrup
- 1 tsp vanilla bean paste
For the coating
- 2 x 100 g (31/2 oz) bars dairy-free chocolate, chopped
Instructions
- Line a 23cm (9in) square, loose-bottom cake tin with greaseproof paper.
- Put all the filling ingredients in your blender and whizz until all the ingredients are well incorporated.
- Tip the mixture into the lined cake tin and push it into the corners.
- Press the mixture down with the back of a wooden spoon until it’s level, then pop the cake tin into your freezer to set while you melt the chocolate.
- Melt the chopped chocolate in a heatproof mixing bowl set over a small saucepan of simmering water.
- When all the chocolate has melted, lift the bowl off the pan and setaside to cool slightly.
- Take the chilled filling out of the freezer and slice the coconut into eight bars.
- Warm your knife under hot water before slicing each time to make this easier.
- Line a baking sheet with greaseproof paper.
- Use a fork to dip the coconut pieces individually in the chocolate, shake off any excess chocolate and place them on the lined tray.
- Once you’ve coated all the pieces, pop them in the fridge to set for 2 hours.
Recipes we’re loving:
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Tom Hunt’s Chocolate Tasting
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Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
