These are good.
You think I’m joking?
Crunchy coconut in a rectangle, wrapped in super dark chocolate.
Do you still think I’m joking?
Healthy. Sugar free, dairy free, grain free, soy free…etc.
How about now?
Hey, if you’re still not convinced, I feel bad for you. Coconut might not be for everyone, though it’s definitely for me. I used to hate coconut, but coconut is like the best now. But if you don’t like coconut, if you are convinced that you never will (how can that be possible, anyway?), I hope to post some Peanut Butter Chocolate Bars soon.
If you don’t like peanut butter or coconut: Wow. That sucks for you.
Makes: About 6 bars
Active time: Five minutes. Refrigerator/freezer time: 20 minutes
NOTE: These are NOT sweet bars. If you want them a little sweeter, add an extra teaspoon of honey to the coconut mix, and use semisweet chocolate instead of the ultra dark.
NOTE 2: The currants/raisins may seem weird to you, but they are only there to add sweetness. If you blend them well enough, the fragments will be small enough that you won’t taste raisin or currant. At all.
3 tablespoons coconut oil
1 teaspoon honey (or other sweetener)
½ cup shredded coconut
1/8 cup currants or raisins
1 bar of 100% dark chocolate (you could also use something less dark, though I’ve found that the 100% adds a nice contrast to the sweetish inside)
Put a piece of wax paper in a square container that is about 6” by 6”. I used a plastic food storage container. It doesn’t really matter, so long as the container is square. However, you can also use a round container…The bars just won’t be as nicely shaped. Make sure that the wax paper completely covers the bottom of the container.
In a double boiler (Double Boilers, and How are they Used?), melt together the coconut oil and honey. While these are melting, blend together the coconut and currants/raisins in your blender, until both are fairly chopped up. If you want, you can also use a food processor for this step.
Add the coconut and currants to the melted coconut oil and honey. Stir until fully blended.
Pour the mix into the prepared container and shape so that the bars will be about 1/2” thick or more.
Put the container in the freezer for 10-15 minutes. While the bars are in the freezer solidifying, melt down the dark chocolate.
As soon as the bars are solidified, take them out and cut them into small rectangles, each about 1 by 3 inches. Using a spatula, carefully remove them from the wax paper.
Set a new sheet of wax paper in a pan or on a cutting board (just so something moveable and solid is beneath it). Then dip each bar in chocolate and roll it around until fully coated. Remove with a fork or some other tool that can grab it (for example, the tool I used in the picture).
Put each fully coated bar onto the new piece of wax paper. When the bars are done, put in the freezer for about fifteen minutes. About three minutes before you take the bars out of the freezer, melt down remaining chocolate with the double boiler.
Remove the bars from the freezer and drizzle chocolate over them (for prettiness, obviously). After that, freeze for another ten minutes.
Bars are best stored in a cool environment.