Chocolate and coconut bounty squares

This week we’re showcasing Claudia’s delicious recipe from her blog My_tasty_travels. This scrumptious dessert is the perfect excuse to try our new No.17 chocolate bar: Coconut Milk Chocolate & Grated coconut!


For the crust

- 150 g roasted hazelnuts

- 4 tablespoon chestnut flour
- 40 g dark cocoa powder
- 80 ml maple syrup
- 2 heaping tablespoons coconut oil


For the coconut center

-500 ml coconut cream
-3 tablespoons coconut oil
- 4 tablespoons cashew butter
-80 ml maple syrup
-100 g grated coconut


For the chocolate ganache topping

- 200 ml coconut milk
- 150 g vegan coconut chocolate
1 tablespoon maple syrup


1/Prepare crust

Mix nuts, flour and cocoa in food processor to obtain a fine powder. Add maple syrup until mixture is thick.

2/Spread and set aside

Line square cake pan with plastic wrap and spread crust evenly. Let crust sit for 15 minutes.

3/Prepare coconut center

Mix all the ingredients and pour over crust. Place in freezer for 2 hours.

4/Prepare chocolate topping

Heat coconut milk, Carré Suisse baking chocolate and maple syrup over medium heat. Pour mixture over coconut layer and place pan in freezer for another 30 minutes.

You are in for the treat!

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