• Rachel Patterson

Chocolate Coconut Cake Bars



These are totally lush...if you like a certain branded coconut chocolate confection then you will love these, only this one is much better...For the best result keep them in the fridge.


Tin of coconut milk (not the lite version, we need the full fat for this)

100g (3 1/2 oz) dessicated coconut

20g (3/4 oz) coconut flakes, crushed

5 tablespoons golden syrup

200g (7 oz) dark chocolate (dairy free if you are vegan)

30g (1 oz) mixed seeds or crushed nuts (optional)


We don't need the whole tin of coconut milk, just the coconut cream that sets at the top - not the coconut water. Scoop out 150g (5 oz) of the coconut cream. Use the coconut water to drink!


Mix the coconut cream with the golden syrup, dessicated coconut, flaked coconut and seeds or nuts if you are using until it is all combined.


Take scoopfuls of the mixture and shape it into 10 balls, mounds or bar shapes, whatever takes your fancy. Pop them on a tray and put it in the freezer for about an hour to set.


Break the chocolate into pieces and pop in a microwave bowl and melt. Or put the chocolate in a heat proof bowl over a pan of hot water. Stir until melted.


Take the coconut shapes from the freezer and cover with the melted chocolate. This is a bit fiddly, either pop the shapes onto a wire rack and spoon over the chocolate or dip the coconut shapes into the melted chocolate and roll it around until covered. Either way it can get messy!


Sprinkle a few seeds or crushed nuts on the top if you want to.







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© 2020 Rachel Patterson