Ingredients:

  • 2 cups (200g) unsweetened shredded coconut
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tbsp (30ml) coconut oil

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, combine the shredded coconut, maple syrup, melted coconut oil, vanilla, and salt. Stir with a rubber spatula until the mixture forms a thick, sticky paste.
  3. Press the coconut mixture firmly into the bottom of the pan using the back of a spoon until the surface is completely level.
  4. Place the chocolate chips and 2 tablespoons of coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until the mixture is a silky gloss with no lumps remaining.
  5. Pour the melted chocolate over the coconut base, tilting the pan to ensure an even, edge-to-edge coating.
  6. Place the pan in the freezer for 20 minutes to flash-set the chocolate, then transfer to the refrigerator for an additional 1 hour and 40 minutes.
  7. Lift the bars out using the parchment paper and slice into 12 equal rectangles using a sharp knife.