Ingredients
Method
Step 1: Make the filling
- In a large bowl, mix the shredded coconut, condensed milk, melted coconut oil, and vanilla extract. Stir until the mixture sticks together.
Step 2: Shape the bars
- Scoop a spoonful of coconut mixture and shape it into small bars (about 2 inches long). Place them on a baking tray lined with parchment paper.
Step 3: Add almonds
- Press two whole almonds gently on top of each bar. Freeze the bars for about 20–25 minutes to firm them up.
Step 4: Melt the chocolate
- In a microwave-safe bowl, melt the chocolate chips and 1 tablespoon of coconut oil in 20-second bursts, stirring until smooth and glossy.
Step 5: Dip the bars
- Using a fork, dip each frozen bar into the melted chocolate, making sure it’s fully coated. Let the extra chocolate drip off, then place it back on the parchment paper.
Step 6: Chill and serve
- Refrigerate for 30 minutes or until the chocolate is firm. Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
- Don’t skip chilling the bars before dipping them—it keeps the coconut filling from falling apart.
- If the chocolate thickens while dipping, warm it again for a few seconds.
- For a dairy-free version, use coconut cream and dairy-free chocolate.
- These bars taste even better the next day once the flavors meld together.