Chocolate Coconut Fudge Bars
[Vegan, Gluten-Free, Paleo]

For the Coconut Layer:

1. Add all coconut layer ingredients (coconut, coconut oil, coconut milk, maple syrup, vanilla extract and salt) to a medium bowl and stir until everything is combined
2. Set aside

For the Chocolate Fudge Layer:

1. Line an 8×8 inch pan with parchment paper leaving some overhang for easy removal
2. In a medium bowl, sift cocoa powder to break up and chunks
3. Add in coconut oil, maple syrup, vanilla extract and salt and stir until well combined
4. Pour the mixture into the prepped pan, and pop it in the freezer
5. Check on it every minute! You need to add the coconut layer on top BEFORE the chocolate layer is completely solid. How fast this happens depends on how cold your freezer is and if you’re using a metal or glass pan. You want the chocolate fudge to still be a little soft. For me, this only took 4 minutes.
6. While the fudge layer is still a bit soft from the freezer, add the coconut layer on top and gently press into the chocolate and into the corners of the pan
7. Pop it back in the freezer while prepping the chocolate drizzle

For the Chocolate Drizzle:

1. To a microwave save bowl, add chocolate chips and 1 tablespoon solid coconut oil
2. Microwave for 45-60 seconds, stirring every 15 seconds to avoid burning
3. Drizzle on top of the bars and place in the freezer for around 15-20 minutes to fully set
4. Once the chocolate drizzle has hardened, it’s ready!
5. Remove from the pan and cut into 16 squares
6. Store in the fridge/freezer until ready to eat
7. Enjoy!