Chocolate coconut bars, made with honey and coconut butter, are a healthy-ish replacement for run of the mill chocolate bars. These are a nice treat and fun to make, with simple, wholesome ingredients.
Mix the coconut, coconut butter, honey, (softened) coconut oil, and vanilla in a large bowl. Really get in there with your hands! If it’s not coming together, you can add a tablespoon or two of water* so it holds its shape when pressed.
If it's a touch too dry, add a tablespoon of water and mix again. If it's still not sticking you can add one more tablespoon.
Line a square (20cm or 8 inch) tin with two pieces of parchment paper, one in each direction. Press the filling into the lined tin, trying to get as even a layer as possible.
Repeat until all of the filling has been shaped into bars, and then place the board in the freezer for at least 30 minutes before coating in chocolate. Wet your hands slightly after every 3-4 bars to keep it from sticking to your hands too much.
Freeze the bars for at least 20 minutes (or refrigerate for a couple of hours). Once frozen, cut into about ten individual bars.
Melt the chocolate and coconut oil over very low heat or by using a double burner. Dip the frozen bars into the chocolate, using a fork to flip and lift them. Place the coated bars into parchment paper (or a rack if you don’t mind the mess).
Let the chocolate harden for a second dip, or top the bars with anything you like. Pictured are edible flower petals, shredded coconut, and bee pollen. An extra drizzle of chocolate is very nice.
Keep the completed bars in a sealed container in the refrigerator for up to a week, or in the freezer for up to a month.
* Be sure to mix the filling very well before adding any water. It should stick together when pressed - if not, add the water and mix again.