• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  When you are ready to make the bars, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place coconut, coconut cream, honey and coconut oil into a food processer and process until a sticky dough forms.

  Scoop out into a bowl and fold in the ½ cup of chocolate chips until evenly distributed.

  Transfer mix to the lined pan or dish and press down evenly with a spatula or back of a spoon.

Chocolate Topping

• Melt the remaining 1 cup chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once chocolate chips are melted, pour over the top of the coconut mixture.

  Allow to set in the fridge for at least 2 hours or freezer to speed things up. Lift out bars using the parchment paper handles and cut into 16 or more squares depending on your preferred size.