Ok, so one of my now all time favourite recipes is this. It tastes SO DELICIOUS!
You would not think it is using only natural sugars and hopefully it will help curb any cravings for my sugar free month. Of course I will still have to have this in moderation, there is no point to eating heaps of this while trying to go sugar free, otherwise I think it will just cancel all my hard work out!

It is Dairy free, gluten free, wheat free, vegan and artificial and refined sugar free.

Ingredients:

Coconut filling-

• 115g dessicated coconut
• 2 Tablespoons coconut oil
• 1 Tablespoon Organic Coconut Syrup
• 2 Teaspoons Vanilla Essence
• 1/2 Tablespoon Brown Rice Syrup
  
• Chocolate coating
• 80g Cocoa Butter
• 1/2 Tablespoon coconut oil
• 2 Teaspoons Vanilla Essence
• 1 Teaspoon Organic Coconut Syrup
• 1 Teaspoon + 1/2 Tablespoon Maple Syrup ( this is the perfect combo)
• 4 Tablespoons coco powder

Method:

Mix all the coconut filling ingredients together in a food processor and make sure it is fully combined well, then set aside.

Take your chocolate ingredients, melt the cocoa butter in a microwave or stove top until fully melted. Then add your coconut oil and mix that in until it melts into the cocoa butter. Once this is done then add all your ingredients 1 by one whisking with a fork until fully mixed. Then take a small cooking tray for slices, preferably a square tin, or a ceramic baking dish, line with baking paper and spoon just enough of the runny chocolate sauce over the base to cover it evenly.

Now take your coconut filling and spoon it evenly over the mixture – I actually used my hands to sprinkle it evenly. Now pat down the coconut mixture so it is compact. Then spoon over the rest of your chocolate sauce and spread evenly over the top.

Place in  a fridge for at least an hour, then take out and using baking paper to lay on top of the mixture use your hands to press down so the chocolate really sticks to the coconut filling. 

Leave in the fridge, then just before you go to the bed take out and leave out at room temperature all night. The next day you can lift it out of the tray using overhanging baking paper and it should be not too hard and not too soft to slice with a  sharp knife.

Enjoy with a cup of tea or coffee!

If you make this and love it as much as I do please let me know, or better yet take a photo and share it!

xoxo J