How to Make White Chocolate & Coconut Bars

This is the perfect winter desert for those that like something cold and super unique. Your guests will love them.

Ingredients:

2 tablespoons unsweetened flaked coconut

2 tablespoons Marcona almonds, roughly chopped

4 cardamom pods, cracked and seeds removed

10 ounces white chocolate, roughly chopped

4 ounces dark chocolate

2 medium limequats, zested

1 pinch Maldon sea salt

Step One

Grab a small loaf pan and line it with grease proof paper before you do anything else. Set that aside and pop a medium pan over a medium heat.
Gently toast your coconut and almonds until they’re a nice golden brown. Put them in a bowl and set them aside too. Use the same pan to toast your cardamom seeds until fragrant.

Step Two

Once you get the whiff, tip them into a pestle and mortar and crush. Add these to your pile of ingredients waiting for attention and move on to the chocolate.
Melt half of your white chocolate and pour it into your loaf pan then pop it in the fridge for 20 minutes.
Melt your dark chocolate and add the ground cardamom.

Step Three

Take your loaf pan out of the fridge and pour half of it over the hardened white chocolate, then it can go back in the fridge to set for a further 20 minutes.

Step Four

Finally, melt the other half of your white chocolate and pour it on as the final layer. Whilst its still melted, top with the toasted coconut, almonds and limequat zest, then finish with a sprinkle a pinch of Maldon sea salt.

Step Five

Put it back in the fridge for a final 20 minutes and once it’s all set, chop it into little squares and enjoy!

Beth

Beth joined Hayloft when she was just 16 and has been a mainstay ever since. She has worn many hats, starting in customer care before moving to the marketing team, and she now runs Hayloft's reader offer department. You will see her in many national newspapers and magazines.

How to Make White Chocolate & Coconut Bars