Coconut Chocolate Squares

Coconut Chocolate Squares

from Ellen's kitchen, with thanks to PBS

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/3 cup honey
• 3/4 cup coconut oil, at room temperature
• 1 cup dark bittersweet chocolate chips
• 2 tbs milk

Coconut oil:

• should be soft, like soft butter.  If not, warm gently over low heat until just melted.  Mix in honey, then add shredded coconut.  Still until thick and fully incorporated. 

Line:

• 9 x 5 baking pan with parchment paper sling.  Fill with mixture and press down into pan.  Place pan in freezer for 10-15 minutes.

Melt:

• chocolate chips in double boiler.  Add 2 tbs milk and stir to incorporate.  Heat until just melted and remove from heat.  Spread on top of coconut mixture when cooled to just lukewarm.

Place:

• pan in fridge for at least 30 minutes.  Lift dessert from pan with sling.  Slice with sharp knife.  Store in the fridge.  Will keep for two weeks.