This recipe is taken from the My Darling Lemon Thyme cook book (check out the blog of the same name) and was passed on to me by my friend Amy. Amy made a beautiful batch of these when she came up to Sydney a couple of months back. My batch came out looking a bit more rustic, as a result of my somewhat slap-dash approach to the chocolate dipping part, but they were tasty!
If, like me, you are in the habit of having a piece of chocolate or a sweet morsel after dinner, these are great to have on hand.
- 3 cups shredded/ desiccated coconut (I used a combination of both)
- 1/3 cup brown rice syrup
- 1/4 cup coconut oil
- 200 g dark chocolate (original recipe calls for 250 g but I found 200g to be ample, plus I didn’t want the temptation of buying 3 blocks of 100g lindt chocolate!)
- Pinch of sea salt (I used Himalayan pink salt)
Place coconut, brown rice syrup, coconut oil and a pinch of fine sea salt in a food processor and blend on high for 1 – 2 minutes. You will need to stop the blending and scrape the mixture down a few times to ensure it is finely ground end evenly distributed.
Once well combined, press the mixture into two ice cube trays, making sure to compact the mixture down as much as possible, leaving no gaps. Chill in the fridge for at least an hour or until set.
Twist trays to release coconut bites. It was a hot day when I made them, so I suggest setting aside on a plate in the fridge while you prepare the chocolate.
Melt chopped/ broken up chocolate in a heatproof bowl over a saucepan of boiling water (using double boiler method). Stir the chocolate until just liquid. Set aside for 5 minutes to cool slightly.
Dip the coconut bites in chocolate, using 2 forks to coat the bites and to transfer to a lined tray.
Store the bites in the fridge and allow to come to room temperature for 10 minutes before eating. As this makes quite a “bounty” of bars, I stored some in the freezer.