Swirly Marble Coconut Chocolate Bars

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On the day I made this, was official my 501st recipe post. Though many were still in draft, I am so excited I finally reached there. This is almost like a recipe to celebrate.

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But also at that time, I was packing to move, so there wasn’t a lot of time to relax.

However, it feels like a really huge accomplishment to have created 500 recipes, despite running the site for less than a year. I forced myself to do two recipes a day.

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I guess for me, I have to always force myself to keep working because I know what kind of person I am, as in I can slack easily and if I don’t keep to a routine, I sooner or later drop it altogether, even though I was enjoying it.

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Out of the 500, I was very happy with most of the recipes. There were some that turned out better than I thought, some that turned out pretty bad, and I had to either delete or redo, but that’s all part of the learning process and I am so happy I’ve come so far.

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Now that I have done 500, my next goal is, 1000. I aim to have even better photos, recipes and everything! So this is a really exciting thing to look forward to.

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Swirly Marble Coconut Chocolate Bars

1/3 cup cacao butter (block)
1/3 cup coconut manna/butter/creamed coconut
1 tablespoon & 1 teaspoon pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon extra virgin/virgin coconut oil
2 tablespoons cacao nibs
1/2 cup cashews, ground into a flour
2 tablespoons vegan dark chocolate chips

In a small saucepan, add the cacao butter, coconut manna/butter or creamed coconut, maple syrup, vanilla extract, virgin coconut oil, and cacao nibs.

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Turn the heat to medium high (5) and simmer for about 5 minutes until the cacao butter melts completely, be sure to stir a lot so that everything is mixed evenly.

Put the 1/2 cup of cashews in a blender and blend until it becomes a fine flour (meal), add it to the mixture once the cacao butter has melted, stir some more.

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Turn the heat off, and finally add the chocolate chips, give it a very quick stir (it should melt very fast). If you overdo it, you won’t get the marble effect.

Align parchment paper on a 8×4 inch oven tray and pour the mixture in, then swirl it around so that the top is even and flat.

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Put it in the freezer for 30 minutes to an hour until it hardens.

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Note: If you want to, you can substitute the coconut manna for more virgin or extra virgin coconut oil if you really can’t find it. Coconut manna just includes more whole coconut than the oil.

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Swirly Marble Coconut Chocolate Bars
Serves: 6
 

Ingredients
  • ⅓ cup cacao butter (block)
  • ⅓ cup coconut manna/butter/creamed coconut
  • 1 tablespoon & 1 teaspoon pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon extra virgin/virgin coconut oil
  • 2 tablespoons cacao nibs
  • ½ cup cashews, ground into a flour
  • 2 tablespoons vegan dark chocolate chips

Instructions
  1. In a small saucepan, add the cacao butter, coconut manna/butter or creamed coconut, maple syrup, vanilla extract, virgin coconut oil, and cacao nibs.
  2. Turn the heat to medium high (5) and simmer for about 5 minutes until the cacao butter melts completely, be sure to stir a lot so that everything is mixed evenly.
  3. Put the ½ cup of cashews in a blender and blend until it becomes a fine flour (meal), add it to the mixture once the cacao butter has melted, stir some more.
  4. Turn the heat off, and finally add the chocolate chips, give it a very quick stir (it should melt very fast). If you overdo it, you won’t get the marble effect.
  5. Align parchment paper on a 8×4 inch oven tray and pour the mixture in, then swirl it around so that the top is even and flat.
  6. Put it in the freezer for 30 minutes to an hour until it hardens.


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One comment

  1. Albina Green

    My mouth is watering! Omg this probably is so tasty. I just wonder where do they usually sell raw cocoa butter.
    And dark chocolate chips are usually vegan, which is great.

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