The coconut squares with cookies and chocolate can be served as a chocolatey dessert, chilled, making them perfect to enjoy even in summer. This also applies to their preparation, as they do not need baking, except for a minute in the microwave to melt the chocolate.
To prepare these delicious bites, I used Céréal coconut-flavored cookies, with only natural flavors and no palm oil. These Céréal cookies are also a source of fiber and sugar-free, with maltitol replacing sugar, which results in a lower blood glucose increase compared to sugar-containing foods.
Everything is rounded off by an intense chocolate and cocoa flavor. A real pleasure, bite after bite.
If you like Céréal products, try these recipes of mine:
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 20 squares
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz coconut-flavored cookies (Céréal)
- 1.8 oz dark chocolate
- 7 tbsp butter
- 5 tbsp erythritol (or 1/4 cup of sugar as an alternative)
- 3/5 cup coconut Greek yogurt (or coconut cream as an alternative)
- 1/2 cup unsweetened cocoa powder
- 2 pinches salt
- 2.8 oz toasted almonds
- 4 tbsp shredded coconut (rapé)
Steps
To prepare the coconut squares with cookies and chocolate, break the Céréal coconut-flavored cookies into pieces and set aside.
Chop the dark chocolate and place it in a bowl along with the butter, sugar, coconut cream, unsweetened cocoa powder, and salt. Place everything in the microwave and heat for 1 minute at 600 W, then mix well to obtain a creamy and homogeneous mixture. If you do not have a microwave, you can melt everything in a bain-marie.
Add the broken cookies and toasted almonds to the chocolate and coconut cream. Mix everything well so that the cookies and almonds are coated with chocolate cream.
Line a baking dish (about 8 x 10 inches) with plastic wrap and spread the chocolate and cookie mixture evenly, pressing it well to make it compact. Cover with plastic wrap and place in the fridge for a couple of hours, or even overnight.
Place the shredded coconut in a pan, without adding any fats, and toast it for a couple of minutes, stirring frequently to prevent burning. Set aside to cool.
After the cooling time, take the baking dish from the fridge and cut everything into squares of about 2 x 2 inches.
Then roll some or all of the chocolate and cookie squares in the shredded coconut and serve, or refrigerate until ready to serve.
