Considering I am also obsessed with all things coconut, this hits the right spot all round. Chocolate, coconutty goodness. All of these ingredients are found easily -I had them all in my pantry already, if you tend to make raw chocolate at home, chances are you will too.
You can substitute the agave in this for maple syrup if you like, just make sure you use the real stuff. No fancy machines necessary, just a blender and a freezer. Try them and let me know how you go.
Makes 12 bars
Ingredients:
1 cup coconut milk
2 cups shredded coconut
7 tbs light agave syrup
1 cup and 3tbs of Organic virgin cold pressed Coconut oil
1 cup cacao powder
2 tsp pure vanilla extract or 2 vanilla pods
Line a medium baking tray with baking paper.
Place your shredded coconut in a blender and pulse for a few seconds until it's coarsely chopped. Add the coconut milk, 3 tbs of agave and 3 tbs of coconut oil and blend until combined. Press the mixture into the baking tray and flatten until it is a couple of cm thick. Cover and freeze until just set. Once the mixture is set but soft enough to cut, slice into bars and place back on the baking tray. Freeze until solid.
Once your coconut mixture is frozen solid it's time to make the chocolate coating. Place the cacao powder, remaining cup of coconut oil, 4 tbs of agave and the vanilla extract in your blender and mix until smooth. Pour unto a small bowl.
Line a larger baking tray with baking paper. Dip your frozen coconut bars into the chocolate mixture one by one and place on the baking tray spaced out so they do not touch. By the time you have finished dipping all the bars the chocolate on the first ones should be set. Dip all the bars a second time and place in the freezer until they are set. This should take an hour to an hour and a half. Remove from freezer just before serving. Enjoy:)