This Leda Coconut bar gluten free snack recipe also has no dairy making it a great vegan snack too, sure to please your family and friends.

Ingredients

1 packet Leda Arrowroot Biscuits
1/2 cup Coconut oil, melted
200g  shredded coconut
2 tablespoons coconut oil, melted
½ cup (125ml) coconut cream
¼ teaspoon fine sea salt
¼ cup (90g) rice malt syrup
Dark Chocolate (dairy free 70%)
1 tbspn coconut oil

Method

Brush a 12cm x 21cm slice tray with Coconut oil to lightly grease.
Place the Arrowroot biscuits in the bowl of a food processor and process until finely chopped. Add the coconut oil and pulse again until combined.
Firmly press the biscuit crumb into the tin to cover the base.
Process shredded coconut, coconut oil, coconut cream, salt and rice malt syrup until just combined. Firmly and evenly press mixture into loaf pan; freeze for 30 minutes or until firm.
Melt the chocolate in a bowl over simmering water and add 1 tbsp of coconut oil and stir until combined, remove from heat.
Remove the coconut base and filling from the freezer and remove from pan, Slice into even sized bars.
Using small tongs or 2 forks, dip the bars into the chocolate and place on a lined tray.
Refrigerate until set.

Makes 16 Bars.