Raw Vegan Chocolate Covered Coconut Bars

Ingredients

For coconut almond base:

• 1 cup floor almonds
• 1 cup dessicated coconut
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil

For coconut cream centre:

• three cups coconut cream (Note 1)
• three/8 – half cup maple syrup (Note 2)
• 2 tsp vanilla extract
• 1 half cup dessicated coconut
• 1/2 cup creamed coconut
• 1/4 cup melted coconut oil
• pinch of salt

For chocolate shell:

• 1 cup melted coconut oil
• pinch of salt
• 1/2 cup maple syrup
• 1 1/2 cup cocoa powder
• You will even want:
• eight x 8 inch (21 x 21 cm) baking tray at least 1 inch (2.Five cm) deep (or other dimensions; if needed regulate the component portions)
• baking/greaseproof paper
• wire rack

Instructions

For coconut almond base:

1. Line the baking tray with baking/greaseproof paper.
2. In a bowl, combine all coconut almond base ingredients and mix them until the entirety is calmly dispensed.
3. Press the coconut almond base aggregate into the lined baking tray, until you get a compact even layer.
4. Refrigerate for as a minimum half hour or until firm.

For coconut cream centre:

1. In a bowl, combine all coconut cream centre components and blend properly. If needed, modify the sweetness.
2. Transfer the coconut cream combination onto the firmed up coconut almond base.
3. Using a spoon or a spatula, smooth out the coconut cream mixture so you get a clean, level top.
4. Refrigerate for at the least 2 hours or till company.

For chocolate shell:

1. In a dry bowl, combine all chocolate shell substances. (If the bowl and the integration utensils aren't completely dry, the aggregate can break up and is then handiest appropriate for making desserts).
2. Mix nicely till you get a easy combination, with a melted chocolate consistency.
3. Assembly:
4. Remove the firm coconut bar block from the refrigerator, and out of the baking tray, and cut it into flippantly sized pieces/bars.
5. Position a cord rack over every other baking tray or a (rimmed) plate and place the coconut bars onto the cord rack.
6. Pour the chocolate shell aggregate over the coconut bars, allowing the extra chocolate to drip onto the baking tray or plate. The chocolate will begin putting without delay due to the fact the bars are nevertheless cold.
7. Place the chocolate covered coconut bars onto a plate and refrigerate for at least 1 hour or till the chocolate is completely set.
8. Enjoy!

Storage:

1. The chocolate covered coconut bars preserve well within the fridge for approximately 1 week or within the freezer for approximately three – four weeks (but simplest if you conceal them actually truely nicely).
2. Recipe Notes
3. Note 1: The simplest way to gain coconut cream is to buy coconut milk that doesn't incorporate too many stabilisers and emulsifiers. Place it within the fridge in a single day and don't shake it! When you open it, the coconut cream need to have separated from coconut water (that is wonderful in smoothies).

Note 2: The amount of maple syrup depends completely on how candy you want your coconut bars to be. Add it gradually – you could always upload more, but you can't take it away.
Source : https://theloopywhisk.com/2017/06/03/raw-vegan-chocolate-covered-coconut-bars/