Yes, this chocolate bar that you loved when you were a kid can be made at home and be vegan!

He wants a minimum of time and a little patience in the freezer!


  • 120 gr unsweetened shredded coconut
  • 6 1/2 tablespoon maple syrup, honey, or agave
  • 4 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 160 gr chocolate
  • 2 teaspoon oil, sunflower or coconut, optional


  • Process the first five ingredients in a food processor or blender.
  • Line a small pan with parchment paper. Form the blended mixture into patties with your hands, then freeze until firm. (If the mixture is too sticky to make patties, put it in a bowl and freeze for only a few minutes, until it’s firm enough to shape).
  • Carefully melt the chocolate chips. I like to stir in the optional 1 teaspoon vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that coats the patties more easily and enables you to use less sauce overall.
  • Dip patties into the sauce, take them out on parchment paper then re-freeze until firm.
  • Leftovers are best kept cold, but they can definitely be left out for a few hours on a not-too-hot day.

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