1.5 c / 90g coconut shreds, finely ground
1/2 c / 110g coconut manna
1 tsp / 5g vanilla extract
3 T / 40g coconut oil, melted
1/2 t stevia powder or monk fruit to taste (use 2 T maple syrup as per preference)
1T / 15g lucuma powder
Pinch sea salt
1/3 c / 80g coconut oil, melted
1/2 c / 100g cacao butter, melted
1/4 c / 70g raw organic honey
1 c / 75g cacao powder
1 T / 15g maca powder
Blend filling ingredients in the food processor and place in fridge until set. Once firm but not hard, shape into 2.5” rectangular bars set in freezer for 10 minutes. The colder the better! (coconut filling as pictured below)
Assemble chocolate using a double boiler, adding sweetener last. Increase amount of honey used for a sweet coating – or keep it to 1/4 c if you love dark chocolate!
Coat completely with chocolate layer using two forks to remove bar from mixture. Place on a parchment lined sheet. Freeze the coated bars for 5-10 minutes. Repeat with remaining chocolate coating 2-3 x until thickly coated.
If you have chocolate leftover store in sealed jar for later use. Store in freezer for optimal shelf life, leaving out of the freezer for 10-15 minutes before eating. Alternately store in fridge for a softer texture.