Makes 8
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  1. Line a 15cm square baking tin with cling film and set aside.
  2. In a bowl, stir together the desiccated coconut with the condensed milk and vanilla extract. Pour into the prepared tin and leave to set in the freezer for one hour, or in the fridge overnight.
  3. Cut the set mixture into small bars about 3cm across and 6-7cm long.
  4. Use your finger and thumb to round off the corners to imitate real chocolate bars. Place on a wire rack over a baking tray.
  5. Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Allow to melt until completely smooth.
  6. Pour the melted chocolate over the bars to coat completely. Level it with a skewer to form a smooth, clean top on each one.
  7. Use a skewer or the back of a knife to create three parallel lines on each bar.
  8. Allow the chocolate to set in the fridge for five minutes before serving.

Nutrition Facts

Per bar : 447kcals, 29.4g fat (23.5g saturated), 41.8g carbs (34.8g sugars), 6.6g protein, 5.4g fibre, 0.071g sodium

Sweet thingsEasterNo-bakeVegetarian

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