Chocolate and Coconut Bars

Cook Time 45 minutes plus overnight chilling

Servings make 16 bars

Ingredients

4 cups of rice bubbles or any rice puffs of your choice

¼ cup desiccated coconut

300g good quality milk chocolate

3 tbsp of coconut oil

3 tbsp nut butter

⅓ cup maple syrup

Choc Coconut Ganache

400ml coconut cream

300g good quality dark chocolate

Pinch salt flakes

Method

Line a 32 cm x 18 cm approx. brownie tin with cling film.

Place a bowl over a pot of simmering water. Add the milk chocolate and gently melt, stirring occasionally with a metal spoon. Remove off the heat and add the coconut oil, nut butter, maple syrup and stir in to melt. Pour over the rice bubbles and add the desiccated coconut. Stir to coat everything in the chocolate mixture.

Pour mixture into the prepared tin and with the back of a large spoon or spatula, press the mixture down so it is compact and even. Cover with cling film and chill in the freezer for a few hours to firm up.

For the ganache, heat the coconut cream in a pot until it just comes to a boil. Pour over chopped dark chocolate and stir until melted. Spread the ganache over the frozen rice bubble mixture and chill in fridge for a further 3 - 4 hours. Sprinkle over salt and cut into bars to serve.