These chocolate coconut squares are free from gluten, dairy and refined sugar, but are nonetheless one of the most intensely chocolate flavoured desserts I have ever eaten. I had intended the recipe to be for chocolate coconut bars, but they came out so rich I had to downgrade the size to squares. These are lovely with a cup of coffee or as an after-school treat for hungry children.
Chocolate Coconut Squares
360 g pitted medjool dates
100 g organic cacao powder (I use Creative Nature)
60 g dessicated coconut + extra to sprinkle
50 g chopped almonds
2 tablespoons honey
4 tablespoons water
pinch of salt
Makes about 30 squares.
Line a 20 x 20 cm baking tin with parchment paper.
Put all ingredients in a blender or food processor and blitz until smooth.
Tip the mixture into the tin and spread out evenly. Press down and smooth the surface with the back of a large spoon. Sprinkle a bit more coconut over the top and press into the surface.
Refrigerate for at least one hour, then cut into squares. Refrigerate until ready to serve.