Ingredients (With Clear Measurements)
Coconut Layer
- 3 to 4 cups (240–320 g) unsweetened shredded coconut
- 1/2 cup (120 ml) melted coconut oil
- 1/2 to 3/4 cup (120–180 ml) maple syrup or another liquid sweetener
Chocolate Coating
- 1 to 1 1/2 cups (170–250 g) dark chocolate chips or chopped chocolate
- 1 teaspoon coconut oil (optional, for smoother melting)
Pan Size and Yield
For best results, use an 8 × 8 inch (20 × 20 cm) square pan lined with parchment paper. This size creates bars that are thick enough to hold their shape while still easy to bite into.
Candy & Sweets
- Approximate thickness: 1.5–2 cm
- Yield: about 16–20 bars depending on how you slice them
- Chill time: 30–60 minutes per stage
If you prefer thinner bars, you can use a slightly larger pan, but keep in mind that the texture may feel firmer once chilled.
Step-by-Step Instructions
1. Prepare the Pan
Start by lining your square pan with parchment paper, leaving a bit of overhang on the sides. This small step makes removing the bars much easier later and prevents sticking.
Flora & Fauna
2. Mix the Coconut Base
Place shredded coconut into a food processor along with melted coconut oil and maple syrup. Pulse the mixture several times until it becomes slightly sticky and begins to clump together. You don’t need a completely smooth paste; a little texture gives the bars a pleasant chewiness.
If you don’t have a food processor, you can mix everything in a bowl, but pressing the mixture firmly will be important to help it hold together.
3. Press and Shape
Transfer the coconut mixture into the lined pan. Using the back of a spoon or a flat-bottomed glass, press it down evenly into all corners. Compacting the layer well ensures the bars won’t crumble when sliced.
Place the pan in the refrigerator for about 30 to 40 minutes, or until the surface feels firm.
Food
4. Cut into Bars
Once chilled, lift the coconut slab out using the parchment paper. Set it on a cutting board and slice into squares or rectangles. Smaller pieces are easier to coat in chocolate and make great bite-sized treats.
5. Melt the Chocolate
Add chocolate chips to a heat-safe bowl and melt gently. You can microwave in short intervals, stirring between each round, or use a double boiler over simmering water. Adding a teaspoon of coconut oil helps create a smoother, shinier coating, though this step is optional.
6. Coat the Bars
Dip each coconut piece into the melted chocolate or spoon chocolate over the top. Place the coated bars on a parchment-lined tray and refrigerate again until the chocolate sets completely.
Tips for the Best Texture
- Use finely shredded coconut if you want a smoother interior.
- If the mixture feels too dry, add a little extra syrup or coconut oil.
- Chill the bars well before dipping so they keep their shape in warm chocolate.
- Work in small batches when coating to prevent the chocolate from thickening too quickly.
Flavor Variations
One of the fun aspects of this recipe is how easy it is to customize. Once you’ve made the basic version, try experimenting with small additions:
