Cashew (Coconut) Joy3 Tablespoons Full Fat Coconut Milk
3 Tablespoons Coconut Oil, Melted
1/2 Teaspoon Vanilla Extract
1 Cup Confectioner's Sugar
8 Ounces (About 2 2/3 Cups) Unsweetened Shredded Coconut
1/2 Cup Chopped, Toasted Cashews
1/2 Cup Whole Toasted Cashews
12 Ounces
Rice Milk Chocolate, or Semi-Sweet Chocolate, Finely Chopped
In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, and confectioner's sugar. Once smooth, switch over to a spatula, and stir in the shredded coconut and chopped cashews, until fully incorporated and no dry patches in the mixture remain.
Transfer the mix into a lightly greased 8 x 8-inch square pan, and use the bottom of a measuring cup or drinking glass to press down and smooth out the top. Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently. Move the pan in the freezer for at least 3 hours, until chilled and firm.
When you're ready to enrobe your bars, melt down your chosen chocolate in the microwave, stirring thoroughly at 30 second intervals, until smooth. Set out a silpat or piece of parchment paper, and go retrieve the frozen coconut centers. Slice into bars, and then carefully dip them into the chocolate. A few flakes of coconut may come off, but just fish them out of the pool of chocolate and continue. You may wish to store the pieces in the freezer until the moment that you're ready to dip them, if them seem particularly fragile.
Tap off the excess chocolate, and place the bars on your silpat or parchment paper, and let cool until set. Store at room temperature in an air-tight container.
©Hannah Kaminsky http://www.bittersweetblog.net