Chocolate Coconut Squares
- 4 egg whites, (save the egg yolks for homemade mayo)
- 1 tsp vanilla extract
- 1/4 cup raw honey or more
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp sea salt
- 2 cups unsweetened shredded coconut, fine
Preheat the oven to 350 degrees F.
Line a 4 1/2″ x 8 1/2″ (aka a loaf pan) baking dish with parchment paper.
In a bowl, using a mixing machine, whip the egg whites to soft peaks.
Add honey and vanilla and continue whipping until stiff peaks form.
Add cocoa powder and salt and mix until incorporated.
Fold in the shredded coconut. Spread the mixture in the baking dish.
Bake for 25 minutes or until a toothpick can be inserted in the middle and comes out without any batter.
Allow the bars to cool before spreading with icing.
Place the chocolate chips and coconut oil in a small pot on low heat. Stir continuously until the chocolate chips have melted.
Spread over the cooled bars. Place the bars in the fridge to firm.
Cut into 8 squares. The bars are slightly delicate so be careful cutting them. Store the bars in the fridge.