Chaga Chocolate Coconut No Bake Bites
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From panaceas_pantry
These delicious vegan chocolates are filled with a creamy coconut interior and chaga chocolate exterior. They're perfect for snacking or whenever you want to statisfy that chocolate craving.
- Recipe Card
Recipe Card
ingredients
- 4 cups shredded coconut
- 1/3 cup coconut butter, softened
- Pinch of salt
- 1/2 cup coconut cream
- 1/2 cup rice malt syrup
- 7 1/2 ounces vegan dark chocolate
- 1 tablespoon coconut oil
- 2 teaspoon chaga powder
Method
Step 1
Add all the filling ingredients to a high-speed blender and pulse to combine (this can be done with your hands, but a food processor creates a better texture. Press filling into a 15-20cm lined or greased tin, and set in the freezer for 4 hours.
Step 2
Add chocolate, coconut oil and chaga to a heat proof bowl. Set the bowl over a pot of just simmering water, and melt. Stir occasionally, and once the mixture is liquid, remove from heat.
Step 3
Remove coconut bars from the freezer and tin. Cut into desired serving sizes, then use a fork to dip into the melted chocolate. Place on a lined tray and repeat with remaining bars. Set in the fridge, then store in an airtight container in the fridge (for up to 1 week) or the freezer (for up to 3 months). *In colder climates, you may need to soften the coconut butter. Simply immerse the jar (with the lid firmly on) in a bowl of hot water and leave to soften for 5-10 mins.