One of my favourite chocolate bars when I was a kid was a Macaroon Bar – shows my age! They are still available in some retro sweet shops and I bought one recently to see if they were still as nice. I was so disappointed and couldn’t believe that I had actually liked them, it was so sickly sweet. I decided then to have a go at making my own version which was surprisingly easy and ‘finger licking good’ if I say so myself! To make them even more attractive they rock in at just 95 calories each, using natural sugars in the form of honey (or agave syrup) so they make a pretty guilt-free treat in my book! I made them using dark chocolate with 74% cocoa solids – you can use any chocolate however the amount of honey / agave syrup you need will depend on how dark(% of cocoa solids) the chocolate is.
Equipment : 1 ice-cube tray
Makes: Approx. 11 chocolates
Prep time: 5/10 mins
140g dark chocolate
20g coconut oil (preferably one that has a flavour of coconut)
30g desiccated coconut (plus extra to sprinkle on at the end)
½ to 1 teaspoon honey (for vegans use agave syrup to taste)
- Melt the chocolate in a heatproof bowl over a small quantity of barely simmering water in a saucepan. Turn off the heat.
- Add the coconut oil and stir until melted and combined with the chocolate.
- Add the desiccated coconut.
- Add honey to taste.
- Spoon into the ice-cube tray (you can lick the spoon afterwards!)
- Sprinkle some coconut over the top of each square
- Chill in the fridge for a few hours or overnight (The chocolates will come out of the tray quite easily)
- Store in the fridge.