Last week, looking at all the delicious Passover treats and Easter candies, I was reminded of how much I love chocolate and coconut together. I love coconut, but don’t like the idea of eating a candy full of preservatives and HFCS that make it last over a year. So, instinctively, I got to thinking about the coconut filling: simple enough, a gooey and sweet coconut goodness encased in chocolate. Below is a variation on the classic coconut-chocolate bars you may find in the store, but a more health-conscious version of it.
Dark Chocolate Coconut Squares
7 oz. organic dark chocolate (75% or 85%)
1 cup shredded unsweetened coconut (small flakes)
¼ cup coconut milk
2 tsp pure vanilla extract
3 tbsp raw agave nectar
1 tsp sea salt
Preparation;
Break the chocolate into pieces and melt the chocolate on the stove or over a double boiler to ensure the chocolate doesn’t burn. Stirring constantly to improve melting, remove from the heat when there are only small bits of chocolate left and continue to stir until the chocolate is fully melted. In a medium-sized mixing bowl, combine the coconut, milk, agave nectar and vanilla and stir until well combined. Place the coconut mixture in a skillet over medium-high heat and cook for 3 minutes. When the excess moisture is gone, remove from the heat and let the mixture cool.
Assembly:
Pour the chocolate mixture into the bottoms* of a 12-cup muffin pan, reserving a few tablespoons for drizzling. Spoon the coconut mixture on top of the chocolate, and press down to ensure they will cool together. Drizzle the finished cups with the remaining chocolate. Place the pan in the refrigerator for 2 hours to let the chocolate set, then transfer to the freezer for at least 1 hour. When you are ready, remove the candies from the tin by slamming the pan on your counter. I any candies still remain, place the pan on the counter, face down, and hit each individual cup with your hand. Assemble on a plate and watch them disappear!
*If you prefer, you may use individual cupcake papers in the tin to make removal easier later.
Dark Chocolate Coconut Squares
7 oz. organic dark chocolate (75% or 85%)
1 cup shredded unsweetened coconut (small flakes)
¼ cup coconut milk
2 tsp pure vanilla extract
3 tbsp raw agave nectar
1 tsp sea salt
Preparation;
Break the chocolate into pieces and melt the chocolate on the stove or over a double boiler to ensure the chocolate doesn’t burn. Stirring constantly to improve melting, remove from the heat when there are only small bits of chocolate left and continue to stir until the chocolate is fully melted. In a medium-sized mixing bowl, combine the coconut, milk, agave nectar and vanilla and stir until well combined. Place the coconut mixture in a skillet over medium-high heat and cook for 3 minutes. When the excess moisture is gone, remove from the heat and let the mixture cool.
Assembly:
Pour the chocolate mixture into the bottoms* of a 12-cup muffin pan, reserving a few tablespoons for drizzling. Spoon the coconut mixture on top of the chocolate, and press down to ensure they will cool together. Drizzle the finished cups with the remaining chocolate. Place the pan in the refrigerator for 2 hours to let the chocolate set, then transfer to the freezer for at least 1 hour. When you are ready, remove the candies from the tin by slamming the pan on your counter. I any candies still remain, place the pan on the counter, face down, and hit each individual cup with your hand. Assemble on a plate and watch them disappear!
*If you prefer, you may use individual cupcake papers in the tin to make removal easier later.
