Ingredients
- 100 g finely grated coconut*
- 15 g dates 2 dates
- 80 g oat milk
- 70 g sugar free chocolate for glazing* you can use any chocolate of your choice. Dark chocolate would also work
Instructions
- Soak 15 g of dates in boiling water for 30 minutes.
- Drain the water, blend dates (without water) in a blender, stirring several times.
- Add 100 g of grated coconut and 70 g of oat milk to the blender, blend everything together again. The mixture should consist of crumbs that stick together. If it does not stick together, add another 10 g of oat milk.*
- Put baking paper into the form. Transfer coconut-dates mixture into the form. First press the mixture with a spoon to the bottom.
- Cover the mixture with baking paper* and tightly press the mixture into the form. Press with a glass or any small container. I used a small square container to press.*
- Cut into pieces. Place the form in the freezer for 1 hour.
- Melt 70 g of chocolate.
- Dip coconut bars into chocolate. Put them on the board with baking paper and transfer into the fridge for 15 minutes to cool down.
Notes
Tips
*It is better to use finely grated coconut, not coconut chips, because they do not stick together
*I used sugar free chocolate to keep this recipe sugar free, but you can use any dark chocolate of your choice.
*It is better to use finely ground coconut
*Add milk gradually, first 70 g, and then 10 g, if coconut does not stick together.
*Covering with baking paper makes pressing easier, because the mixture does not stick to the container with which you press.
*It is best to use a square container, because you can press even in the corners of the form.
*I used sugar free chocolate to keep this recipe sugar free, but you can use any dark chocolate of your choice.
*It is better to use finely ground coconut
*Add milk gradually, first 70 g, and then 10 g, if coconut does not stick together.
*Covering with baking paper makes pressing easier, because the mixture does not stick to the container with which you press.
*It is best to use a square container, because you can press even in the corners of the form.