Chocolate Covered Coconut Bars
1 cup unsweetened coconut flakes
4 tbsp cashew cream
1 cup vegan chocolate chips
1 tsp coconut oil
Pinch of salt
In a medium bowl, mix coconut and cashew cream until combined. The "dough" should stick together. Line a small baking dish (a loaf pan or 8x8 square baking dish would work) with parchment paper and distribute the coconut mixture evenly. You want the layer to be about an inch thick, so you may only need to use half or a third of the pan when spreading it out. Place dish in the freezer to set for about an hour.
Towards the end of that hour, melt the chocolate chips and coconut oil over a double boiler. Alternatively, microwave the chocolate chips in 10 second intervals until slightly melted, and stir in the coconut oil. Be careful not to burn the chips.
Remove coconut mixture from the freezer and cut into 9-12 pieces. Dunk each piece into melted chocolate and coat generously. Sprinkle with salt and place coconut bars back in the freezer to set the chocolate. Enjoy.
- To make this raw, use a chopped raw chocolate bar instead of chocolate chips.