CHOC-COCONUT BARS

Makes: 10 bars

Coconut Filling

• 1 ¾ cup shredded coconut
• 1/3 cup coconut butter (see notes)
• 2 tablespoons coconut oil
• 1/3 cup coconut cream
• 2 tablespoons coconut nectar

Chocolate Coating

• ¾ cup cacao powder
• ¼ cup melted coconut oil
• 2 ½ tablespoons melted cacao butter
• 2 tablespoons coconut nectar

1. Place shredded coconut, coconut butter and coconut oil into a bowl. Use your fingers to rub mixture together until it resembles breadcrumbs. Mix in the coconut cream and coconut nectar.

2. Line a 6-inch x 6-inch container or tin with saran wrap and lightly press mixture into container until it is ¾ -inch thick. Freeze for 30 minutes until firm.

3. Remove from freezer and cut into 10 even sized bars. To create curved edges, cut off the corners of each bar. Use a palette knife or your hands to smooth the sides and corners. Return to freezer to set.

4. To make chocolate coating, mix all ingredients in a bowl until well combined. Use two forks to dip each bar into the chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick parchment paper. Refrigerate for 15 minutes until chocolate is set.

5. Remove bars from fridge and trim off any excess chocolate. Coat each bar in one more layer of chocolate and refrigerate for 30 minutes until set.

6. Remove bars from fridge and sprinkle with desiccated coconut. If you have any chocolate left over, drizzle over the bars and refrigerate to set.

7. Store bars in an airtight container in fridge or freezer. Remove from fridge 15 minutes before eating, so they can soften slightly – it’s worth the wait!

Notes

Use a good quality coconut butter that is creamy and not too dry. To melt coconut butter, place jar in a small bowl of boiling water, allow to stand for 5 minutes, then stir to combine.

You can also use store-bought chocolate to coat the Choc-coconut bars instead of making your own. Melt 160g dark raw chocolate with 2 tablespoons (40ml) coconut oil, and coat the bars once.

 

GOOEY CARAMEL COOKIES

 

Makes: 14 cookies

Cookie Base

• 1 cup macadamias
• ½ cup pecans
• 2/3 cup shredded coconut
• ½ teaspoon mesquite powder (optional) (see note)
• 1/3 cup coconut oil
• 1 tablespoon pure maple syrup

Caramel Filling

• 7 medjool dates, pitted
• ½ cup smooth peanut butter or almond butter
• ¼ cup coconut cream
• ¼ cup melted coconut oil
• 1 tablespoon pure maple syrup
• 2 teaspoons mesquite powder (optional) (see note)
• ¼ teaspoon flaked sea salt

Chocolate Coating

• ¾ cup cacao powder
• 4 tablespoons melted coconut oil
• 2 ½ tablespoons melted cacao butter
• 2 tablespoons pure maple syrup

1. To make cookie base, blend all ingredients in a food processor until mixture starts to stick together – don’t over process as you want a little texture.

2. Remove mixture and shape into a flat disk. Wrap with saran wrap and freeze for 20 minutes until firm.

3. Place non-stick parchment paper on a clean work surface and roll mixture out until ½ -inch thick. Using a 2-inch cookie cutter (or bottom of glass), cut into 14 circles. Place cookies on a tray lined with non-stick parchment paper. Freeze for 20 minutes until firm.

4. To make caramel filling, place dates in a small bowl and just cover with cold water; stand for 30 minutes, then drain. Blend drained dates with remaining caramel ingredients in a high-speed blender until completely smooth.

5. Remove cookies from freezer. Spread each cookie with a tablespoon of caramel filling. Press down with your fingers to smooth and flatten the caramel. Freeze for 45 minutes until firm.

6. To make chocolate coating, mix all ingredients in a bowl until well combined. Use two forks to dip each cookie into the chocolate. Gently shake the cookie to remove excess chocolate. Place on a tray lined with non-stick parchment paper. Repeat with remaining cookies. Refrigerate for 30 minutes until chocolate is set.

7. Store cookies in an airtight container in the fridge or freezer. Remove from fridge 10 minutes before eating, so they can soften slightly.

Note

Mesquite powder is high in protein and minerals. It has a slightly nutty, caramel flavour and is available from some health food stores and gourmet food stores. If you cannot find mesquite, substitute with ½ teaspoon vanilla bean powder.