choc-caramel coconut bars

  • 300g (10½ oz) dark (70% cocoa) chocolate, chopped
  • sea salt flakes, to serve

Biscuit base

  • 1 cup (80g/2¾ oz) desiccated coconut
  • ½ cup (60g/2 oz) almond meal (ground almonds)
  • ⅓ cup (80ml/2¾ fl oz) pure maple syrup
  • 2 tablespoons light-flavoured extra virgin olive oil

Caramel filling

  • ½ cup (125ml/4¼ fl oz) coconut cream
  • ¾ cup (180ml/6 fl oz) pure maple syrup
  • ½ teaspoon sea salt flakes
  • ⅓ cup (80g/2¾ oz) cashew butter
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 160°C (325°F). Line a 20cm (8 inch) square cake tin with 2 sheets of non-stick baking paper+. 
  2. To make biscuit base, combine coconut, almond meal, oil and maple until combined. Press mixture into the prepared tin. Bake for 25–30 minutes until crisp and golden. Set aside to cool.
  3. To make the caramel filling, place the coconut cream, maple and salt in a medium frying pan over high heat. Bring to a boil and cook for 10 minutes, stirring occasionally, or until thickened. Add the cashew butter and vanilla, reduce heat to medium and cook, stirring constantly, for 2 minutes. 
  4. Pour caramel filling over the biscuit base and refrigerate for 30 minutes or until set. When set, cut into 12 bars.
  5. Melt the chocolate in a small saucepan over medium heat. Set aside for 10 minutes to cool. Using 2 forks, dip each bar into the melted chocolate and tap off the excess. Place on a tray lined with non-stick baking paper+. Sprinkle with salt and refrigerate for 30 minutes or until set++.
  6. To give these bars as a gift, wrap in sheets of non-stick baking paper+ and simply tie the ends with string or ribbon. Makes 12 bars

+ We used Glad to be Green® Compostable Brown Paper.

++ These Choc-caramel Coconut Bars will keep stored in an airtight container in the fridge for up to 2 weeks.

Photography: William Meppem

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