Satisfy your sweet-tooth cravings without the guilt. These vegan chocolate bars use only the healthiest ingredients, so start cracking in the kitchen now to treat yourself to a perfect indulgence later on.

Serving Size: 40 Cookies

Ingredients:

  • 1 cup/250g/8.4 oz Coconut Cream
  • 2 cups/180g/6.3 oz Desiccated Coconut
  • 3 tbsp/60ml Coconut oil
  • 1 tbsp/14g/0.5 Natvia
  • 1 each vegan dark chocolate block

Directions:

  1. In a saucepan on a medium heat melt the coconut oil and stir in the coconut milk.
  2. Add the desiccated coconut & Natvia and stir until well combined.
  3. Press the warm mixture into a lined slice dish. Use a spatula to make sure the mix is flat and firmed into each corner.
  4. Use a sharp knife to slice rows into the mixture. And then slice into little squares.
  5. Refrigerate for at least 4 hours or two hours in the fridge and an hour in the freezer if you’re desperate to indulge.
  6. Once the coconut mix is solid begin to melt the chocolate over a medium heat in a double boiler. I just use a glass dish atop a small saucepan. As soon as the chocolate is melted, stir and lower the heat.
  7. Break up the slice into their squares and carefully, use a couple of spoons, coat each piece of coconut in the melted chocolate.
  8. Place each slice onto a lined tray and then put them straight into the fridge for the chocolate to harden and set.
  9. Once the chocolate has set eat them up before anyone else gets their hands on them. Or store them in an airtight container in the fridge for up to a week.
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