Ingredients
1 cup coconut milk
4 tablespoons rice malt syrup
3 tablespoons Niugini Organics coconut oil
2 cups desiccated coconut
pinch of sea salt
chocolate coating
1 cup Niugini Organics coconut oil
1/2 cup raw cacao powder
2 tablespoons rice malt syrup
pinch of sea salt
Directions
Coconut filling:
Place coconut milk, rice malt syrup and 3 tablespoons of coconut oil in a medium sized saucepan. Over a low heat, stir the ingredients together until combined.
Mix through desiccated coconut.
Line a slice tray or container with baking paper. Press the coconut mixture into the pan so that it is about 1.5cm thick.
Refrigerate until coconut filling has set.
Once completely set, cut the coconut filling into bars. Cool in the freezer until very cold (this will make the chocolate coating step easier).
Chocolate Coating
For the chocolate: place all ingredients in a double boiler, stirring until smooth/combined. Allow to cool slightly.
Coat the coconut bars with the first layer of chocolate. Place on a tray lined with baking paper and refrigerate until set.
When completely set, coat the bars with a second layer of chocolate. Allow to cool in the fridge for 5-10 minutes before serving.