Yield: 12 servings

Prep time: 10 minutes

Total time: 60 minutes

Ingredients:

·       2 cups (200g) desiccated shredded coconut  

·       ½ tsp blue spirulina  

·       ¾ can coconut milk  

·       2 tbsp maple syrup

·       2 cups (200g) organic dark chocolate

Instructions:

1.     In a food processor add the shredded coconut, coconut milk, blue spirulina and maple syrup and mix until all the ingredients are combined ensuring that you use a spoon as the blue spirulina can stain your nails. (The solid part of the coconut milk is needed as opposed to the thin watery part and the best coconut milk I found that worked was by using the Blue Coconut Dragon Milk)

2.     Use a spoon to shape the bars into small oblong shapes and arrange them on a baking tray.

3.     Place in the fridge for about an hour or until the bars feel firm.

4.     Melt the chocolate in a heat proof bowl over a pan filled with hot water.

5.     Once melted dip each bar into the chocolate and place onto a cooling rack, with baking paper underneath to catch the excess chocolate and allow them to cool.