These Toasted Coconut Chocolate Bars take some time to make, but are fully worth the effort. If you don’t have much experience working with chocolate, you might prefer to set the Toasted Coconut Bar filling into a silicone mould and hand dipping them in chocolate. If you have chocolate work experience, you’ll find this relatively straight forward.
I made my Toasted Coconut Bar filling from scratch by lightly toasting the coconut and grinding it into a butter using a Stone Grinder. But you can easily make it in a blender or food processor too. Just be sure there is no water present in the grinding machine or it will stop the coconut from turning into a runny butter.
In place of coconut butter you could sub out any other nut or seed butter you like. You’ll just need to add 20g of melted cacao butter as well so it sets inside the chocolate cavity. This is because coconut butter contains the oil which is what sets the butter at room / cool temps. Nut butters don’t set, so you’ll need to add the cacao butter for that reason.
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To learn how to make hollow chocolate shells of any shape, click here. In that video I am shelling a sphere mould, but in this recipe I used a 50g tablet bar mould. You can use whatever you’d like.
Toasted Coconut Filled Chocolate Bar
Ingredients
Sweet Toasted Coconut Butter
- 500 g desiccated/shredded coconut
- 200 g coconut sugar, powdered
- 1 vanilla pod scraped
- ½ tsp salt
Sweet Toasted Coconut Praline
- 50 g sweetened toasted coconut butter (stone ground or in the vitamix), melted
- 50 g cashew butter
- Pinch sea salt
- 6-8 drops vanilla medicine flower extract or ¼ tsp vanilla powder
Instructions
Sweet Toasted Coconut Butter
- Pre-heat your oven to 180c.
- Spread the coconut out evenly over a few baking trays and toast in the oven for about 8 minutes.
- Stir the coconut and put back in the oven to brown evenly. Keep checking every 3-5 minutes and remove from the oven once it’s all light brown.
- Combine toasted coconut and all other ingredients in your vitamix and, using the tamper stick, blend into a butter.
- Transfer the butter to your stone grinder to get a super smooth finish, about 2-4 hours.
- Store in an airtight jar for several months.
Sweet Toasted Coconut Praline
- Whisk together both ingredients in a bowl.
- Transfer to a piping bag and pipe into the cavities of the prepared chocolate shells.
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