Chocolate-Coated Coconut Bars

These frozen coconut pieces have a double-dipped cocoa coating. Shape them as bars, squares, or balls.

Coconut Filling

• 200 grams unsweetened desiccated or shredded coconut
• 2 teaspoons vanilla extract
• 4 tablespoons granulated sweetener, plus more to taste if desired
• 4 tablespoons coconut cream
• 6 tablespoons coconut oil, melted

Chocolate Coating

• 100 grams coconut oil, melted
• 6 tablespoons powdered sweetener
• 45 grams unsweetened cocoa powder
• 2 teaspoons vanilla extract

Instructions

1. Mix all the coconut-filling ingredients until well combined.
2. Line a square dish with parchment paper and spoon in the coconut mixture.
3. Freeze until firm enough to cut.
4. Lift out the mixture and cut it into bars or squares, or shape handfuls into balls. Arrange the pieces on a parchment-lined baking tray.
5. Return the tray to the freezer until the coconut pieces are completely frozen and set.
6. Mix the melted coconut oil, powdered sweetener, cocoa, and vanilla until smooth.
7. Dip each frozen piece into the coating and return it to the lined tray. Dip each piece a second time for a thicker coating.
8. Freeze until the coating is set.

Storage

Store the coconut pieces in the refrigerator for up to 4 days or in the freezer for up to 1 month.