Sunday, March 9, 2014

Cinnamon Coconut Squares with Chocolate Topping

Yum, another coconutty treat.  :D  The original name for this recipe is raw bounty squares, but since we don't even get those around here, the name says nothing to me about what it is . . . so the re-name.
Coconut base

2 cups desiccated coconut, unsweetened
165ml coconut milk (2/3 cup + 1 tsp)
3 tbs melted coconut oil
3 tbs coconut blossom sugar
1 tbs cinnamon
1/2 tsp vanilla powder
  •  combine all ingredients in mixing bowl and mix with a fork until well combined
  • pour mixture into a glass dish lined with wax paper - press the mixture down firmly
  • place in freezer for an hour to set
 Chocolate topping

5 tbs coconut oil
3 tbs cocoa powder
1 tbs coconut blossom sugar
  • combine all ingredients in a bowl and stir while melting over a pot with hot water
  • pour over coconut mixture and place in fridge for 10 mins to set
I decided to put everything in a pot and melt it directly on the stove, except the coconut blossom sugar didn't melt at all, so I added a few squirts of honey but that didn't mix into the coconut-chocolate mixture, so finally I took it off stove and sieved the mixture into a bowl to get rid of the unmelted sugar and globs of honey - I pressed it through the sieve with a spoon and most of the honey went throught but it wouldn't blend in nicely with the chocolate mixture, BUT oh well, I poured it over anyway and it's good.  Maybe I should read properly and follow the recipe next time, I think the coconut sugar burned, since it does burn easily.  Ish.  Of course the honey makes it non-vegan, so keep that in mind if you want to keep this recipe vegan.

These should be kept refrigerated.

They are really tasty though, a keeper for sure. :)

Recipe credit to Make and Bake from Scratch.

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