Coconut Ice Cream Bars

Name: Coconut Ice Cream Bars
Total time: 45 min
Yield: 8 portions
Ingredients: grated coconut; agave syrup; ground almonds; ground vanilla (optional); coconut cream (the solid part from a cooled can of coconut milk); almond butter (preferably white almond butter); VIVANI fine dark couverture chocolate; coconut oil

Total time: 45 min

Difficulty: easy

Ingredients

200 g grated coconut

1 tb agave syrup

50 g ground almonds

1 Pinch(es) ground vanilla (optional)

100 g coconut cream (the solid part from a cooled can of coconut milk)

40 g almond butter (preferably white almond butter)

160 g VIVANI fine dark couverture chocolate

1 tb coconut oil

Preparation

1. Thoroughly knead shredded coconut, agave syrup, ground almonds, optionally ground vanilla, coconut cream, and almond butter with your hands. Add a bit more shredded coconut if needed.

2. Shape the mixture into 8-10 bars using your hands. Flatten and tap the bars from all sides on your work surface until they have a compact, rectangular shape. Place them in the freezer for about 15-20 minutes.

3. Slowly melt the couverture with coconut oil in a double boiler. Quickly dip the chilled coconut bars one by one in the melted couverture, using two forks to place them side by side on a plate lined with parchment paper. Return them to the freezer for another 20 minutes.

4. Reheat the remaining couverture in a double boiler and drizzle it in stripes over the coconut bars. Let the coconut bars set in the freezer once more.

Before consumption, allow them to thaw briefly.

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