My mum always makes coconut pyramids for Passover which are yummy but of course they use sugar so I thought I’d whip these beauties up as an alternative Passover (and any other time) treat.
They are gluten free, dairy free, sugar free, egg free and vegan.
2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1/4 tsp vanilla powder
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil
Melt the coconut oil then mix all the coconut ingredients in a bowl.
Line a baking tray (I use a square silicone one) with cling film, leaving enough hanging over the edges, then press the mixture into it. Remember, they need to be cut into fairly substantial bar sizes once set so keep the thickness and don’t fill the whole tray if it’s too big. Put this in the freezer for half an hour.
Make the chocolate coating while it’s in the freezer by melting all the ingredients in a saucepan over a gentle heat.
Take the coconut mix out the freezer and cut into bars, then dip them into the chocolate and place on a plate and put in the fridge to set for 30-60 minutes.
Store in an airtight container in the fridge.
Love & health,