- 24 ounces semi-sweet chocolate chips
- 25 ml of coconut oil
- 1 ½ cups cream of coconut
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 10 ounces shredded coconut (4 cups)
- 1 cup whole almonds (toasted optional)
Oil a 9 x 13 – inch pan with a coconut oil, line with wax paper, and set aside. Melt half the chocolate chips in the top of a double boiler over simmering (not boiling) water. Once fully melted, pour the chocolate into the oiled pan, spreading evenly, and allow cooling.
While the chocolate is cooling, combine the cream of coconut and vanilla in a large mixing bowl. Add the powdered sugar one cup at a time, stirring until completely smooth. Add the coconut and mix briefly.
Spoon the coconut mixture over the hardened chocolate, and pat down lightly. Press the almonds individually into the pan in even rows. Place the pan in the refrigerator until the coconut is hard.
Melt the remaining chocolate chips, and spread evenly over the coconut and almonds. When the chocolate on top is hard, loosen the edges by running a butter knife around the inside of the pan. Turn the pan over onto a chopping board, and gently pull off the wax paper. With the almond side up, cut the bars with either one almond apiece (smaller bars) or two almonds apiece (larger bars).
Reference: Holzapfel, C., & Holzapfel, L. (2004 ). Coconut Oil for Health and Beauty. Tennessee: Healthy Living Publications