If you like chewy, sweet coconut treats combined with chocolate, then this is the recipe for you! Taste, texture and the tropics come together for delicious vegan treat that’s quick and easy to make. The hardest part is waiting for the chocolate to set.
2 cups shredded, unsweetened coconut
¼ cup coconut oil, melted
¼ cup agave nectar
¼ teaspoon salt
1 cup vegan chocolate chips or other dark vegan chocolate (Remember to buy fair-trade chocolate. Child slavery should not be involved in a compassionate diet!)
Line a 9”x 5” dish or pan with wax paper.
In a blender or food processor (my ancient blender did the trick just fine), combine all the ingredients except the chocolate. Grind together until you have a chunky paste. This can take a couple minutes. You still want some coconut-y texture.
Spoon the mixture into your wax-paper-lined container, smooth it out and pop into the freezer to let it harden.
While the coconut mixture is cooling, get your double boiler ready for melting your chocolate.
I highly recommend the double boiler method over using the microwave since it’s waaaaay too easy to burn your chocolate in the microwave. I’ve done it. I’ve had chocolate so hot it’s eaten a hole in my microwave-safe dishes.
If you don’t have a double boiler, you can make one. Simply heat a couple inches of water in a saucepan and bring to a boil. You can switch the heat off or reduce to simmer when the water is boiling. Place your chocolate chips/pieces into a metal or heat-proof glass bowl that is big enough to sit on top of the saucepan of water (not in the water). Stir constantly as the chocolate melts.
When you chocolate is melted, pour it over the coconut mixture and smooth out. Return the dish to the fridge and let the chocolate harden. That takes about 1 hour.
If you can, cut into the chocolate coconut mix into squares, or just break cut into bite size pieces… I find a good-quality chocolate has so much snap, it will cut itself however it pleases.
Dig in and enjoy! Maybe even share.