Pure coconut bliss wrapped in a dark chocolate coating

These bite sized treats from Sarah Martin of LockhartMartin are a mouthful of pure deliciousness.

Ingredients

30g coconut oil

70g desiccated coconut- sulphur dioxide free

60g creamed coconut

20g maple syrup

Pinch of salt

120g Tempered dark chocolate to coat
 

Method

Melt the oil over a low heat and add the rest of the ingredients (apart from the chocolate).

Mix until fully combined.

Pour into a container and leave aside to set.

(You can put in the fridge to speed the process up for about 30 minutes).

Once the coconut mixture has set cut into squares or your desired shapes / size.

Have the tempered chocolate ready and dip the bars into the dark chocolate, place them on baking paper to set. (If you use untempered chocolate then they will need to be kept in the fridge and the chocolate might not have a nice shine and crispness to it but they will still taste as good!)

Leave to set, then serve end enjoy! 

*you might have some dark chocolate left over, simply scrap into a bowl and keep for sprinkling over yoghurt, granola or making hot chocolate.

What a lovely recipe to make over the weekend with the kids. If you like what you see and want to see more from Sarah, head over to her website or follow her on Instagram or Facebook.