Coconut and chocolate slices: No baking required – EATING CLUB

We’re ringing in International Coconut Day with a sweet temptation: Coconut Chocolate Chips! Unlike a cake, they are made very quickly and can be eaten after only a short wait. In addition, we only need six ingredients that true coconut lovers probably have at home anyway. These sweet slices will probably go down in no time at a party buffet, too. They are also vegan. Well, convinced? Then to the kitchen!

For the creamy filling, we simply mix grated coconut, a liquid sweetener and fine coconut milk. You can use any sweetener of your choice, we use agave syrup here because of its mild taste and consistency. Maple syrup is also a good choice here with its slightly nutty note. When choosing your coconut milk, make sure it is not a light variant or a coconutdrink but the version also used for Thai curry. We want the coconut milk to have exactly this fat content. To give a nice contrast to the filling, we use dark chocolate as the icing. You may of course also use other types of chocolate such as whole milk or white chocolate. Just the way you want!

By the way, the coconut chocolate chips last up to four weeks in the fridge. Alternatively, you can also freeze them. For this you just have to freeze them with foil or baking paper in between so they don’t stick together. You already have something to snack on when you feel like it.

Did you get the coconut fever too? Then maybe you should conjure up a treat or two with the exotic stone fruit in honor of today. We have one or two suggestions for recipes with coconut.

A stack of coconut chocolate slices against a light background.

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Coconut Overload: Quick Coconut and Chocolate Slices

description

Just right for all coconut lovers: coconut chocolate slices.

For the coconut slices

For the chocolate glaze

preparation

  1. Mix coconut flakes, agave syrup, coconut milk and melted coconut oil in a bowl. Stir well to form a dough. If it’s still too dry, you can help with a little agave syrup or coconut oil.

  2. Line a baking sheet of approximately 20 x 20 cm with baking paper. Chop the chocolate into small pieces. Place in a bowl with the oil and melt over a water bath. Pour some chocolate over the tray, but enough to cover the bottom. Spread evenly with a palette and freeze for 15 minutes.

  3. Spread the coconut batter evenly over it. Freeze the whole thing for 10 minutes.

  4. Pour the melted chocolate over the coconut batter and spread evenly. Freeze again for 10 minutes. Then cut into 16 equal slices. Finished!