These mini chocolate bars are easier than they look to make, simple ingredients and pretty simple to put together, albeit, a little messy. There are many different recipes out there, this is adapted from those recipes. My nephew Luke helped me make these so they are extra special. They are rich, as you can imagine, but everyone loved them.
Makes 1 dozen mini chocolate bars
- 1 cup unsweetened shredded coconut, lightly packed
- 3 tablespoons coconut oil-mine is in a solid form, not liquid
- 2 tablespoons pure maple syrup or honey- I find maple syrup has more flavor
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 12-24 whole almonds-depending on how much you like almonds
- 6 ounces semi-sweet chocolate, chopped
- In a food processor, process the shredded coconut, coconut oil, honey or maple syrup, vanilla extract, and salt until it forms a thick paste, about 2 to 3 minutes. Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut is still too loose to hold together well, continue to process the coconut mixture for 1 to 2 more minutes.
- Scoop the coconut mixture with a tablespoon and drop onto a baking sheet lined with parchment or silpat. Press each ball into a small rectangle, taking care to make sure the sides and top are compact. Press an almond or two on top of the coconut rectangles.
- Place the coconut rectangles in the freezer and freeze for 15 to 30 minutes, or until solid.
- Once the coconut is frozen, melt the chopped chocolate in a microwave-safe bowl in the microwave in 15 second intervals, stirring between each interval, until the chocolate is smooth. Be careful not to over melt as the chocolate will seize up. As soon as there are tiny chunks within the hot melted chocolate, mix until all the tiny chunks are gone and the chocolate is fully melted. Here is another more traditional way to melt chocolate.
- There are two methods you can use to coat the mini bars with chocolate(both are a little messy). One is to carefully skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess. You will need a teaspoon to help pour the chocolate over the coconut. This will help you fully cover it with the chocolate. Or try this second method, because some of the bars fell off the skewers while I was coating them, I think it might be easier to just add the mini bars one at a time to the melted chocolate, move them around until coated and then pull them out with a teaspoon, draining off the excess chocolate. Return the bar to the parchment or silpat and wait for the chocolate to dry before removing the toothpick. Since the coconut is frozen, this should only take about 30 seconds. Put them back in the freezer for 5 minutes to help fully harden the chocolate.
- You can allow the coconut to thaw before serving but eating them frozen is quite delicious also and they don’t melt in your hand as quickly . Store in a cool area in an airtight container; these should keep for several days.