May 2019

It’s a yummy one, whoa!

Dark Chocolate Coconut Bar

Gluten and dairy free delicious 

Sweet n easy (not too sweet)


  • 2 cups shredded coconut, unsweetened
  • 5 Tbsp melted coconut oil
  • 4 Tbsp maple syrup, brought up to room temperature 
  • Pinch sea salt
  • 1/4 Cup or so whole almonds
  • 4 oz/100g bar of 70% or 85% dark chocolate or semi sweet chocolate chips, for melting 


Pulse coconut, maple syrup and coconut oil and sea salt in a food processor until it forms a thick slightly coarse paste. Press the coconut mixture into a parchment paper lined loaf pan and chill in the freezer while melting chocolate (I place the chocolate into a stainless steel bowl over a pot of water over low/med heat to melt) Remove the pan from the freezer, cut coconut into bars/squares, lightly press a whole almond on the centre of each piece, then drizzle melted chocolate over top. Allow to cool slightly before cutting again. Enjoy!

Store in an airtight container for up to a week in the refrigerator. 

© Featherstone 2020