Recipe for fudgey Chocolate Coconut Squares


For the chocolate base:
150ml ground almonds
150ml desiccated coconut
2 tbsp cocoa
70g butter, melted

For the vanilla coconut layer:
300ml desiccated coconut
35ml coconut oil
35ml honey
few drops of vanilla extract

For the chocolate fudge topping:
60g butter
60g coconut oil
60ml (¼ cup) honey
60ml (¼ cup) cocoa
few drops of vanilla extract
almond nibs for sprinkling (optional)

How to
Line a 20cm square tin with plastic wrap. Make the chocolate base by mixing the ground almonds, coconut and cocoa in a bowl. Add the melted butter and stir well until everything is combined. Press the mixture into the tin in an even layer. Refrigerate while you make the vanilla layer.

For the vanilla layer: place the coconut in a bowl. Gently heat the coconut oil and honey together until melted and runny. Add to the coconut along with a few drops of vanilla extract and stir well. Tip the mixture into the tin and gently press into an even layer over the chocolate base. Pop the tin back in the fridge.

For the fudge topping: place the butter, coconut oil, honey, cocoa and vanilla extract in a small saucepan. Stir over a low heat until melted and combined. Pour the chocolate syrup over the vanilla coconut layer and use a spatula to gently spread it evenly. Sprinkle the almond nibs over the top if using and refrigerate until set.

Cut into squares and serve. Store in an airtight container in the fridge.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.