INGREDIENTS
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150g coconut cream (see Tip)
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6 tbsp. coconut oil, melted
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3 tbsp. Xylitol
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vanilla extract
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a pinch of sea salt
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150 g desiccated coconut
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20 whole almonds
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200 g (85% cocoa solids) dark chocolate or homemade chocolate (see Tip)
Directions
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Line a 20 cm square tin with baking parchment.
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Put the coconut cream into a bowl and mix in the coconut oil, xylitol, vanilla, salt.
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Stir in the desiccated coconut evenly to create a doughy consistency.
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Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level then place the almonds evenly spaced out pressing into the dough. Set in the fridge for 30 minutes until hard.
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Meanwhile melt the chocolate in a glass or metal bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer – you may have to keep removing from the heat. This should take about 30 minutes.
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When the chocolate has almost melted, take the bowl off the heat and place on a tea towel to avoid slipping. Leave it to cool as much as possible without it hardening to give a thicker coating to the paradise bars – stir occasionally.
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Turn the tin of coconut mixture out onto a chopping board and slice into 20 pieces.
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Turn the pieces in the chocolate using two spoons until coated all over. Repeat for all pieces of coconut. Place on a baking sheet lined with baking parchment and place in the fridge for 30 mins until set. Store in the fridge for a week or freeze for three months.
TIP – the day before place a tin of coconut milk in the fridge. When ready to use take the coconut cream off the top of the milk.
TIP – I usually make my own chocolate by melting 85g unsweetened chocolate with 75g cacao butter in the same way as above. I then add 60g Suga Vida or Xylitol.