12 servings, 1 hour 15 minutes

Ingredients:
1 ½ cups Unsweetened Shredded Coconut
½ cup Canned Coconut Milk
1 tbsp Maple Syrup
3 tbsps Coconut Oil (divided)
100 grams Dark Chocolate

Directions:

1. Line a small baking sheet or plate with parchment paper.
2. Add the shredded coconut, coconut milk, maple syrup, and 2/3 of the coconut oil to a food processor. Blend until a wet, coarse sand-like texture forms.
3. Form the coconut mixture into small bars approximately two inches long. Place the bars on the prepared baking sheet or plate and freeze for at least 30 minutes or until the logs are chilled and firm.
4. Meanwhile, melt the chocolate and the remaining coconut oil in a small bowl in 30-second increments in the microwave or by using a double boiler over the stove.
5. Using forks, carefully dip the coconut bars into the melted chocolate until completely covered. Allow any excess chocolate to drip off before placing the chocolate-covered coconut bar back on the baking sheet. Use a spoon to drizzle any remaining melted chocolate over the top of each bar, if desired. Place the bars back in the freezer for at least 15 minutes or until the chocolate has set.
6. Store the bars in an airtight container in the fridge or freezer until read to enjoy.

Notes:
Leftovers: Refrigerate in an airtight container for up to a week or freeze for up to three months.

Serving Size: One serving is approximately one two-inch chocolate bar.

More Flavor: Add vanilla extract or coconut extract. Add more maple to the coconut filling for a sweeter bar. 

No Dark Chocolate: Use milk chocolate instead.

Recipe provided by MOVATI’s Nutritionist Kristy Whyte. Interested in learning more about MOVATI Nutrition? Book an appointment to speak with one of our Registered Holistic Nutritionists today