Coconut bars

Ingredients for 1 servings:

• 50 g rice flour
• 1 pinch of salt
• 100 g desiccated coconut
• 50 g agave syrup or rice syrup
• 50 g coconut oil
• 50 g desiccated coconut for kneading
• 35 g cocoa butter
• 50 g desiccated coconut
• 30 g agave syrup or fermented sugar syrup
• 30 g coconut oil
• 50 g cocoa powder
• some vanilla powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

for larger lasagna dishes of 15 x 25 cm, vegan

Mix the rice flour with salt, the 100g desiccated coconut, agave syrup or rice syrup, and coconut oil. Place in a bowl and knead with the 50g desiccated coconut. Dissolve the cocoa butter on low speed and mix with the other ingredients until everything is liquid and evenly brown. Line larger lasagna dishes (approx. 15 x 25 cm) with plastic wrap. Pour half of the chocolate mixture into the lasagna dishes and spread it evenly. Place in the freezer for 10 minutes. Spread the coconut mixture on top and pour the remaining chocolate mixture over it, carefully spreading it with a spoon. Make sure the shavings do not lift off the surface. Refrigerate for 1 hour. Use the plastic wrap to lift the mixture out of the dish. Remove the plastic wrap and carefully cut the mixture into rectangular pieces with a knife. If desired, cut into strips first and then lift them out. Store in a sealed container in the refrigerator.