- 2 x 200g bars of creamed coconut
- 10 tbsp melted coconut oil
- 4 tablespoons honey
- Sea salt
- 300g desiccated coconut
- 100g dried goldenberries, roughly chopped
- 400g (85% cocoa solids) dark chocolate, unwrap and break into small chunks OR cacao nibs
- Take the creamed coconut out of the cardboard packs and place them, still in their plastic wrap, in a bowl of really hot water. This will soften the coconut so it can mix easily with the other ingredients.
- Remove the creamed coconut from the plastic wrapper and place in a large mixing bowl. Stir in the melted coconut oil, honey and salt.
- Add the desiccated coconut and golden berries and combine until evenly mixed to a dough-like consistency (I use a stand mixer but you can do this by hand). Add a little water or coconut milk if the mixture seems a little too thick, but not too much. Don’t worry about it setting, the coconut oil and cream will reset when you chill the mixture.
- Place the dough into a lined 24cm square tin. Press the mix down firmly, then chill in the fridge for around 30 minutes.
- While the base in chilling, melt the chocolate in a glass or metal bowl over a pan of warm water. Don’t allow the water to touch the bottom of the bowl and keep it at just under boiling point. You may have to remove from the heat a couple of times. When the chocolate has melted, remove from the heat and allow to cool slightly.
- Take the coconut base from the fridge and lay it on a chopping board. Cut it into small bars (this is rich so we usually cut into 24). Dunk each bar into the chocolate to coat and tap on the side of the bowl to removed excess chocolate. Place the bars on a tray or rack on silicone/baking paper. It can be fun to decorate them some cacao-coated goldenberries and some plain dried ones.
- Allow the chocolate to completely set before handling. Store in an airtight tin or jar and ‘decant’ into self-seal bags for a sweet snack to keep in your bag when out and about.