Chocolate and coconut bar recipe

These chocolate & coconut bars are really simple to make and the ideal substitute for your favourite chocolate bar. These are much healthier and gluten free, which makes them taste even sweeter. Make a batch, wrap them up in cellophane and gift to your loved ones this Christmas.

coconut bars


Makes 15



250g desiccated coconut
250ml coconut cream
3–4 tbsp agave syrup
1 tsp vanilla paste
250g vegan chocolate,
2 tbsp coconut oil
For the decoration:
Nibbed pistachio nuts
Dried rose petals
Toasted coconut flakes



Line a baking tray with greaseproof paper. Put the desiccated coconut into a food processor and pulse 2 or 3 times. Add the coconut cream, agave and vanilla paste. Pulse again until well combined.

Take heaped tablespoonfuls of the mixture and form them into 2.5cm × 7.5cm long bars. Put them onto the prepared tray. Put into the freezer for 30 minutes to set.

Melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally. Remove from the heat and leave to cool for 5 minutes.

Take a coconut bar and dip it quickly into the chocolate. Using two forks, lift it out of the chocolate and let the extra chocolate drip away. Put the bar back onto the lined tray and sprinkle with some of the pistachio nuts, rose petals or coconut flakes.

Repeat with the remaining bars and put in the fridge to set for 30 minutes.



For more vegan recipes get your copy of Feed Me Vegan by Lucy Watson now.

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