Ingredients

Method

For the filling:
• 2 cups desiccated coconut
• ¾ cup coconut cream
• ½ cup coconut oil
• 4 t maple syrup or coconut honey
• 1 t vanilla bean paste
For the coating:
• 2 x 100 g bars dairy-free chocolate, chopped

Method

Ingredients

1. Line a 23 cm square, loose-bottom cake tin with parchment paper.

2. Put all the filling ingredients in your blender and whizz until all the ingredients are well incorporated. Tip the mixture into the lined cake tin and push it into the corners. Press the mixture down with the back of a wooden spoon until it’s level, then pop the cake tin into your freezer to set while you melt the chocolate.

3. Melt the chopped chocolate in a heatproof mixing bowl set over a small saucepan of simmering water. When all the chocolate has melted, lift the bowl off the pan and set aside to cool slightly.

4. Take the chilled filling out of the freezer and slice the coconut into eight bars. Warm your knife under hot water before slicing each time to make this easier.

5. Line a baking sheet with parchment paper. Use a fork to dip the coconut pieces individually in the chocolate, shake off any excess chocolate and place them on the lined tray. Once you’ve coated all the pieces, pop them in the fridge to set for 2 hours.

Cook’s note: I love chocolate-covered coconut bars and they are so simple to veganize. They are light, refreshing and another perfect edible gift idea.

Photograph: Simon Smith

Recipes reprinted with permission from Vegan Christmas: Over 70 Amazing Recipes for the Festive Season by Gaz Oakley, copyright © 2018. Published by Quadrille Publishing c/o Chronicle Books.