Chocolate and coconut are an irresistible pairing, especially for Bennett’s husband, who is a huge fan of these bars. Before Bennett started making these, her husband would eat buckets of ice cream at night, but now, he instead savors one of these extremely satisfying and seemingly decadent bars, replacing refined sug- ars and dairy with better-for-you ingredients. It’s a win-win. Bennett is happy her husband’s eating healthier and he still finds joy (no pun intended) in an after- dinner treat.
Ingredients
For the Bars:
½ cup unsweetened shredded coconut
⅓ cup coconut nectar
¼ cup finely chopped almonds
Pinch sea salt
12 whole raw almonds
For the Chocolate Coating
¼ cup raw cacao butter, coarsely chopped
¼ cup coconut butter
⅓ cup raw cacao powder
⅓ cup pure maple syrup
½ teaspoon pure vanilla extract or powder
Instructions
Make the bars: Line a rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, stir together the coconut, coconut nectar, chopped almonds, and salt. Using your hands, shape the mixture into six 2½-inch- long bars and place on the prepared baking
sheet. Press 2 whole almonds on top of each bar. Place the bars in the freezer to firm up, about
minutes.
While the bars are freezing, make the chocolate coating: In a small saucepan over medium-low heat, stir together the cacao and coconut butters until fully melted. Remove from the heat and add the cacao powder, maple syrup, and vanilla, and whisk until smooth. Allow the chocolate to cool for 15 minutes, or until it’s room temperature.
The chocolate will be somewhat thick.
Remove the bars from the freezer and spoon the chocolate over each bar to coat. Place them in the refrigerator to set for 20 minutes. Store in an airtight container in the refrigerator for up to