Chocolate coconut squares (refined sugar free)

Time for something that’s a little bit naughty but nice… the result of an afternoon spent experimenting in my kitchen. I was originally going for a double layered treat, but then I thought why stop at two? And that’s how these triple decker squares of chocolatey coconut yumminess (that also happen to be gluten and refined sugar free) came into existence. Now these no bake chocolate coconut squares are one of my new favourite things!

The base is a nutty, chocolate coconut layer and it is topped with a layer of vanilla coconut. These are then smothered in a thick layer of soft chocolate fudge… ooh yes! Please don’t be put off by the fact that there are three layers involved here. Each layer takes only a couple of minutes to mix, and once everything is assembled simply pop the tray in the fridge and wait for it to set. No baking required and guaranteed to sort out those 3pm munchies!

Cook’s notes:

Up the nut factor by mixing a few finely chopped nuts into the chocolate fudge layer before pouring over the top or sprinkle over the bars before refrigerating.
Once the layers are assembled pop the tray in the freezer to make it set even faster!

CHOCOLATE COCONUT SQUARES

Servings: 25
Print

For the chocolate base:

150ml ground almonds
150ml desiccated coconut
2 tbsp cocoa
70g butter, melted

For the vanilla coconut layer:

300ml desiccated coconut
35ml coconut oil
35ml honey
few drops of vanilla extract

For the chocolate fudge topping:

60g butter
60g coconut oil
60ml (¼ cup) honey
60ml (¼ cup) cocoa
few drops of vanilla extract
almond nibs for sprinkling (optional)

1.) Line a 20cm square tin with plastic wrap. Make the chocolate base by mixing the ground almonds, coconut and cocoa in a bowl. Add the melted butter and stir well until everything is combined. Press the mixture into the tin in an even layer. Refrigerate while you make the vanilla layer.

2.) For the vanilla layer: place the coconut in a bowl. Gently heat the coconut oil and honey together until melted and runny. Add to the coconut along with a few drops of vanilla extract and stir well. Tip the mixture into the tin and gently press into an even layer over the chocolate base. Pop the tin back in the fridge.

3.) For the fudge topping: place the butter, coconut oil, honey, cocoa and vanilla extract in a small saucepan. Stir over a low heat until melted and combined. Pour the chocolate syrup over the vanilla coconut layer and use a spatula to gently spread it evenly. Sprinkle the almond nibs over the top if using and refrigerate until set.

4.) Cut into squares and serve. Store in an airtight container in the fridge.