Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the real maple syrup, coconut cream from the canned coconut milk, creamy peanut butter, and vanilla extract. Stir until the mixture is smooth and well-combined.
- Gently fold in the lightly toasted coconut flakes into the mixture. Ensure all the flakes are coated with the syrupy mixture for a cohesive texture.
- Line your baking pan with parchment paper for easy removal. Pour the coconut mixture into the pan and use a spatula to spread it evenly. Press it down firmly to create a compact layer.
- Place the pan in the refrigerator for about 1 hour or until the mixture is firm and set.
- While the coconut base is chilling, melt the dark chocolate using a double boiler or in the microwave in 30-second intervals until fully melted and smooth. Stir well to ensure there are no lumps.
- Once the coconut mixture is set, remove it from the refrigerator. Carefully lift the bars out of the pan using the parchment paper. Cut into squares or bars, as preferred. Dip each piece into the melted dark chocolate, ensuring it's fully coated. Allow any excess chocolate to drip off.
- Before the chocolate sets, sprinkle your choice of toppings such as cocoa nibs, extra coconut, roasted nuts, or dried fruits on top for added flavor and texture.
- Place the chocolate-covered bars back onto the parchment-lined pan and return them to the refrigerator for an additional 30 minutes to allow the chocolate to harden.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Freeze the bars with parchment paper between them to prevent sticking.
- For a twist, try adding mint extract or orange zest to the coconut mixture.