Coconut Bars

Line a 23cm (9in) square, loose-bottom cake tin with

greaseproof paper.

Put all the filling ingredients in your blender and whizz

until all the ingredients are well incorporated. Tip the

mixture into the lined cake tin and push it into the corners.

Press the mixture down with the back of a wooden spoon

until it’s level, then pop the cake tin into your freezer to set

while you melt the chocolate.

Melt the chopped chocolate in a heatproof mixing bowl

set over a small saucepan of simmering water. When all the

chocolate has melted, lift the bowl off the pan and set aside

to cool slightly.

Take the chilled filling out of the freezer and slice the

coconut into eight bars. Warm your knife under hot water

before slicing each time to make this easier.

Line a baking sheet with greaseproof paper. Use a fork to

dip the coconut pieces individually in the chocolate, shake

off any excess chocolate and place them on the lined tray.

Once you’ve coated all the pieces, pop them in the fridge to

set for 2 hours.