Shredded coconut for sprinkling the top of bars, optional
For the Bars
Mix all ingredients together by hand in a bowl. It'll be easier to melt the coconut butter. I heat the glass jar in a sauce pan full of hot water. You could also microwave the jar if it's glass. It may take a bit of stirring before the dough comes together.
Form into 8 equal bars. I used this inexpensive silicon mold to make my bars all the same size. This is the trick to getting them to look really pretty as well! However, you can also use a greased glass baking sheet, or you can shape the bars by hand.
Place the formed bars in freezer for about 10 minutes to set. Once they're set, remove the bars from the silicon mold or the baking dish. At this point, you can choose if you'd like to make the chocolate icing and drizzle, (recipes below) or leave plain.
For the Dark Chocolate Icing
Melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup.
Dip bottom half of each bar in the chocolate icing.
Use a piping bag or a ziploc with a small hole cut in the tip to drizzle chocolate on top of the bars.
Place bars on waxed paper in the refrigerator to set.
NOTE: You can also melt half a bar of dark chocolate instead of making the Dark Chocolate Icing if you're not following AIP.
For the White Chocolate Drizzle
Mix together the melted coconut butter and melted coconut oil.
Place bars on wire cooling rack. Use a piping bag or a ziploc with a small hole cut in the corner to drizzle on top of the bars.
Sprinkle bars with shredded coconut for garnish (optional), and place in the fridge to set.
The bars have the best texture at room temperature, but you can also store in the fridge for a longer shelf-life.
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