Choc-cherry coconut bars
Impress your Valentine with these delectable bars.
PREP TIME 30 mins + refrigeration/freezing | MAKES 16 | GLUTEN FREE | DAIRY FREE | VEGAN
INGREDIENTS
- 200 g dark chocolate, roughly chopped
- 1 cup dried or glace cherries
- 3 cups desiccated coconut
- ½ cup golden syrup
- 1 tsp vanilla essence
- ⅓ cup melted coconut oil seed oil
METHOD
GREASE and line base and sides of an 18 cm x 28 cm rectangular pan with baking paper.
PLACE half the chocolate in a small heatproof bowl over a pot of gently simmering water (don’t allow bowl to touch water); stir until just melted.
POUR chocolate into pan and spread to cover the entire base. Place in the freezer for 5 minutes or until set.
COMBINE cherries and coconut in a large bowl. Stir in syrup, vanilla and oil until combined. Press mixture very firmly into an even layer over the chocolate.
MELT remaining chocolate and pour over coconut-cherry layer, spreading evenly with a spatula.
FREEZE for 1 hour until set, or alternatively refrigerate for 3 hours. Cut into squares using a hot knife before serving.
FOOD TEAM TIP: Swap out the cherries for cranberries and use white chocolate.
Choc-cherry coconut bars
Ingredients
- 200 g dark chocolate, roughly chopped
- 1 cup dried or glace cherries
- 3 cups desiccated coconut
- ½ cup golden syrup
- 1 tsp vanilla essence
- ⅓ cup melted coconut oil seed oil
Instructions
Grease and line base and sides of an 18 cm x 28 cm rectangular pan with baking paper.
Place half the chocolate in a small heatproof bowl over a pot of gently simmering water (don’t allow bowl to touch water); stir until just melted.
Pour chocolate into pan and spread to cover the entire base. Place in the freezer for 5 minutes or until set.
Combine cherries and coconut in a large bowl. Stir in syrup, vanilla and oil until combined. Press mixture very firmly into an even layer over the chocolate.
Melt remaining chocolate and pour over coconut-cherry layer, spreading evenly with a spatula.
Freeze for 1 hour until set, or alternatively refrigerate for 3 hours. Cut into squares using a hot knife before serving.
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ALSO SEE: Chocolate Mousse Cake with Summer Berries
Feature image: Are Media
