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Line a square baking tray with grease-proof paper.
Place the desiccated coconut, maple syrup, vanilla extract, melted coconut oil and salt into a large mixing bowl, and using a wooden spoon, mix until fully combined.
Pour the coconut base mixture into the lined baking tray and press down until it is compact.
Pop the tray into the freezer whilst you make the chocolate topping.
You can use a dairy-free dark chocolate bar like i did, or you can make some yummy homemade cacao/cocoa chocolate.
Create a banmarie, and melt the chocolate until silky smooth!
Carefully pour the chocolate over the coconut base.
Using a spatula, smooth the chocolate over the base and sprinkle some coconut over the top for decoration & texture!
Pop the tray back into the freezer for approximately 1 hour to set.
Once set, remove the tray from the freezer and slice into your desired squares/bars.
Serve & enjoy!
I served my bars with an extra sprinkle of desiccated coconut and some coconut chunks.
Store in a sealed container in the freezer and allow to rest at room temperature for 5 minutes minutes before enjoying!