little coconut chocolate bars

here is a quickie for you

perfect for when you want something sweet in the quick

or have a cute boy coming over and you want to really impress him

by showing off your out of this world culinary skills but only have 15 minutes to spare

little coconut chocolate bars will give you the sweet fix you are looking for

and impress that cute boy

in just 15 minutes or less

how great is that?

4- count them, yes four ingredients

that is if you feel like nuts, if you don't 3

fabulous! (insert sing songy voice)

unsweetened coconut is combined in a mini food processor with brown rice syrup

then pulsed until combined - i used flaked coconut, if you have the shredded coconut you can combine the shredded coconut and brown rice syrup in a bowl and skip the processor - your call

in heaping tablespoons the coconut mixture is placed on a piece of parchment or wax paper

giving you 6 equal mounds

the coconut mounds are then shaped into mini rectangles with the ends rounded; or any shape you fancy; you could easily make these a tad bit smaller and create 12 rounds

if you are feeling nutty top the shaped coconut with almonds

the shaped coconut is then dipped in melted chocolate covering all sides, top and bottom

any left over chocolate is then spread on top of the coconut bars

almonds and coconut are then sprinkled on top of the bars



pop in the freezer until the chocolate sets

or a fridge

or counter

depends on how antsy you get

this only counts as a 15 minute or less if you pop in the freezer or fridge

too easy not to make, no excuses!

cute boy or no cute boy

make these in honor of your cute cat if you are absolutely looking for an excuse to make these

then proceed to eat a minimum of 2 with your tea

while the cute boy eats three

with one left over for you to share



Little Coconut Chocolate Bars

makes 6 mini bars or 12 small truffle bites

you will need:

1 1/2 cups unsweetened coconut flakes or shredded coconut

1 1/2 - 2 tbsp brown rice syrup

1 tbsp sliced almonds

1 cup vegan chocolate

assembly:

in a food processor combine coconut flakes and process until shredded

add brown rice syrup and process until well combined

if using pre-shredded you can skip this step and combine shredded coconut and brown rice syrup in a medium bowl mixing well until well mixed

on a piece of parchment or waxed paper, place 1 heaping tablespoon on mixture on the paper - 6 total mounds

fold over the side of the paper over the mound and shape into an oval

repeat until all are formed

top with sliced almonds

in a double boiler, melt chocolate

remove from heat and dip each coconut oval into chocolate; a spoon and fork come in handy for coating and removing coconut ovals

once coated move back onto the parchment/wax paper

(if freezing/refrigerating you may want to place on a baking sheet for easier transportation to and from the freezer)

repeat  until all are coated, use any leftover chocolate to coat the tops of the coconut chocolate bars

top bars with almonds and coconut flakes

pop into the freezer or fridge until the chocolate has hardened

remove once set & store at room temperature up to 3 days

enjoy!

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