Blueberry Coconut Rosemary Chocolate Bars Recipe
How to Make Blueberry Coconut Rosemary Chocolate Bars
- Pour the coconut cream into a saucepan along with the coconut oil, maple syrup, salt and 1 cup of the desiccated coconut. Heat on low until everything is combined.
- Take off the heat and fold in the remaining desiccated coconut, açai powder and rosemary. (If the mixture is too watery, add more coconut.)
- Press down into a small, narrow, deep loaf tin that has been lined with baking paper that slightly overhangs the tin. Freeze for 3 hours.
- Melt 300g dark chocolate on low heat (in saucepan or microwave). While chocolate is melting, line a shallow baking tray with baking paper and place a wire cooling rack on top of the tray.
- Remove the blueberry mixture from the freezer and slice into 6 bars.
- Place baking paper on your bench and the cooling rack on top if this. Place the bars on the cooling rack and pour over the melted chocolate until fully coated on 3 sides. You can use the chocolate runoff, from the baking paper, to add back to the bars. Freeze again for 30 minutes to allow the chocolate to set.
- Melt the remaining 100g of chocolate in the same way as above. Remove the blueberry bars from the freezer and turn them over to coat the underside. Using the wire rack again, pour melted chocolate over the underside of the bars, making sure all 4 sides are coated with chocolate.
- Freeze again for 30 minutes to allow the chocolate to set.
- For the garnish, chop the rosemary and combine it with the freshly ground Himalayan salt. Mix together well. Remove the bars from the freezer and spinkle each lightly with the rosemary salt.
Tip: Store in the fridge for up to 3 days. Alternatively, freeze and take out 15 minutes before serving.
Optional: Add a few finely chopped chilli flakes to the salt.