Note : You will need a Tupperware container (approx 5.5 x 4 inches), and to line its base with greaseproof paper (i used a small 5x4 container, doesn't really matter as long as you have a container that will mold bars into appropriate size for you.)
INGREDIENTS FOR THE CHOCOLATE
7 oz of good quality vegan chocolate
a pinch of salt
1 heaped tsp coconut oil
INGREDIENTS FOR THE FILLING
1½ cups shredded coconut
1 Tbsp white vegan sugar
1½ Tbsp coconut oil
4 Tbsp (60 mL) water
METHOD -First place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job. Otherwise the bain marie method will do (see http://en.wikipedia.org/wiki/Bain-marie
-Then place the coconut oil in a small saucepan, and heat gently until melted. -Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
-Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). -Now place in the freezer to solidify – 20 minutes or so should do the trick.
-Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes. -Warm up on stovetop the remaining chocolate.
-Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
-When it is solid, but not frozen, remove from freezer, and turn upside down. -Remove the greaseproof paper, and cut into your desired shapes. -Keep in an airtight container, and consume within 3 days.
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010 These are free recipes for your pleasure
