Coconut-chocolate Bar Recipe
Toasted Almonds/Lime Gel/Blueberries/Coconut Gelato
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Ingredients
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Coconut-Chocolate Bar
Lime Gel
Blueberries
Coconut Gelato
Method
Coconut-Chocolate Bar
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate and coconut oil over a pot of simmering water, stirring frequently until smooth.
Combine Ingredients
Remove from heat and stir in the shredded coconut, toasted almonds, and maple syrup until well combined.
Set the Mixture
Pour the mixture into a lined square baking dish and spread it evenly. Refrigerate for at least 1 hour until set.
Lime Gel
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
Make Lime Mixture
In a saucepan, combine fresh lime juice, sugar, and water. Heat gently until the sugar is dissolved.
Add Gelatin
Remove from heat, squeeze excess water from the gelatin sheets, and stir them into the lime mixture until fully dissolved.
Chill the Gel
Pour the mixture into a shallow dish and refrigerate for at least 2 hours or until set.
Blueberries
Prepare Blueberries
Rinse the fresh blueberries under cold water and set aside to drain.
Coconut Gelato
Combine Ingredients
In a mixing bowl, whisk together coconut milk, sugar, coconut cream, and vanilla extract until smooth.
Chill the Mixture
Cover the mixture and refrigerate for at least 1 hour to chill thoroughly.
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency.
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.