- 30ml - coconut mil
- 60ml - coconut oil, melted
- 500ml - desiccated coconut flakes
- 100g - dark chocolate with high cocoa content, roughly chopped
- 45ml - honey
- 60ml - coconut oil
- 200g - digestive biscuits
Line a 35x13cm loaf tin with baking paper.
Put the biscuits in the bowl of a food processor and chop finely. Add the coconut oil and pulse until well combined. Tightly press the crumbs in a layer in the bottom of the loaf tin.
Mix all the ingredients well and press onto the biscuit base.
Put the chocolate in a glass microwaveable bowl or jug and microwave for 30 seconds. Stir well and microwave for another 30 seconds. Stir again. If the chocolate still hasn’t melted, repeat the process.
4 Pour the chocolate over the coconut mixture and smooth the surface. Transfer to the fridge and leave to set for 2-3 hours.
5 Carefully remove the mixture from the bread tin and cut into bars or squares. Store in an airtight container in the fridge.