Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, melted butter, powdered sugar, and vanilla extract. Stir until thoroughly combined.
- Transfer the coconut mixture to the prepared pan. Press down firmly and evenly with a spatula or your hands to create a compact layer. Place in the freezer for 30-60 minutes until firm.
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until completely melted and smooth.
- Remove the chilled coconut base from the freezer. Pour the melted chocolate over the top and spread it into a smooth, even layer.
- Return the pan to the refrigerator for at least 1-2 hours, or until the chocolate is fully set.
- Once set, use the parchment paper overhang to lift the bars from the pan. Place on a cutting board and slice into 16 bars with a sharp knife. Serve immediately.
Nutrition
Notes
For best results, press the coconut base very firmly into the pan to ensure the bars hold together well.
For clean cuts, run a sharp knife under hot water and wipe it dry before each slice.
Storage: Keep bars in an airtight container in the refrigerator for up to 1 week.
For clean cuts, run a sharp knife under hot water and wipe it dry before each slice.
Storage: Keep bars in an airtight container in the refrigerator for up to 1 week.