Coco choco bars (6-8).
Coco choco bars
- combine 2 cups shredded coconut, 1/4 cup agave nectar, 1/4 cup melted coconut oil, 2 Tbsp lemon juice, 1/2 Tsp salt and 1 Tsp pink pitaya powder;
blitz to incorporate.
- press mixture into bar molds.
- freeze until solid - usually around 3-4 hours.
- slowly melt dark chocolate in a pot.
- cover frozen bars in melted chocolate.
- freeze again for at least 1 hour.
- store in fridge up to 5 days.
Enjoy!
