I was put on to this recipe by a lovely friend from my gym. I have been making it for a couple of years now and have tweaked this recipe to suit my own tastes and needs. You can see the original recipe it is based on here.
I make it in a much bigger batch and have made short cuts for some of the steps, so it is a super quick recipe to make in bulk quantities. It freezes brilliantly which I love. I keep a small amount in the fridge, then put the rest straight in to glass containers and into the freezer.
It is a lovely sweet treat that gives you the chocolate fix when you need it.
- 4 ½ cup desiccated coconut
- 1 ½ cup coconut oil (melted)
- 1 ½ cup cacao powder
- 6 - 9 tbsp maple syrup
- Place desiccated coconut in a very large frying pan and toast until the coconut starts changing colour. Be careful of how long you keep it in the pan though, even when you have turned the heat off as it will keep cooking with the residual heat of the pan alone and can easily get that slightly burnt taste to it .
- Pour coconut into a medium sized mixing bowl. Add in cacao powder and maple syrup. I make mine with 6 tbsp of maple syrup so it isn’t very sweet and you get more of a dark chocolate type of flavour. Increase the maple syrup if you prefer a sweeter flavour.
- Pour in coconut oil and mix well with a wooden spoon
- Pour the mixture into a lined tray and press firmly down. My tray size was 26.5cm x 16.5cm but you could use a variety of sizes.
- Allow it to set in the freezer for at least an hour.
- Once hard, cut into pieces and store in an air-tight container in either the fridge or freezer.
The number of pieces you get from the slice, depends on how big you cut the slices. I find smaller pieces work better as it is quite rich and you do not need a lot to feel satisfied.