Belgian Dark Coconut and Chocolate Snack Bars
A familiar favourite, reimagined, these bars combine smooth Belgian dark chocolate and sweet, chewy coconut for a nostalgic treat with a more natural twist.
Cals 468 · Prot 3 · Carbs 24 · Fat 40
Family Friendly
30 min
A familiar favourite, reimagined, these bars combine smooth Belgian dark chocolate and sweet, chewy coconut for a nostalgic treat with a more natural twist.
Cals 468 · Prot 3 · Carbs 24 · Fat 40
Family Friendly
Ingredients
Desiccated coconut
100 Grams
Coconut oil
60 ML
Maple syrup
30 ML
Vanilla essence
5 ML
Belgian dark chocolate
9*
100 Grams
Allergens
*9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1960 / 468 |
| Fats (g) | 40.4 |
| of which saturated (g) | 33.5 |
| Carbohydrates (g) | 24 |
| of which sugars (g) | 18.8 |
| Fibers (g) | 4.2 |
| Proteins (g) | 3 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Melt coconut oil
- In a small microwaveable bowl, melt the coconut oil in 20 sec bursts until melted.
2 Mix coconut
- In a separate large bowl, add the desiccated coconut, melted coconut oil, maple syrup and vanilla essence.
- Mix well to combine.
Tip! Alternatively, combine the ingredients in a food processor and lightly blitz to bring the ingredients together.
3 Form mixture
- Line a small dish with cling film or baking paper.
- The coconut mixture should create a layer that is 1.5 to 2cm thick.
- Use a spatula or back of a spoon to press the mixture into the dish, as compact as possible.
- Cover and refrigerate for 1-2 hours or freeze for 30 min until firm.
Tip! Alternatively, before refrigerating, form the mixture into individual bars.
4 Melt chocolate
- Meanwhile, in a microwaveable bowl, melt the chocolate in 30 sec bursts until melted.
Tip! Alternatively, add the chocolate to a large bowl over a small pot of simmering water to melt.
5 Coat bars
- Once the coconut mixture is set, remove from the dish and cut into 8 smaller bars.
- Hold the coconut bar on a fork and use a spoon to drip chocolate over the tops and sides.
- Place the coated portions on a plate or tray lined with baking paper.
- Refrigerate for 20-30 min until the chocolate is set.
Tip! Ensure the coconut bar is cold before coating in chocolate to avoid it breaking apart.
6 Serve
- Enjoy the Belgian Dark Chocolate and Coconut Bars as a guilt-free snack.
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