Hot topic of conversation

Paradise barsI’ve just hosted my friend’s hen do, a weekend gallivant in the Suffolk countryside incorporating the obligatory tacky hen night at an Ipswich nightclub.

During the weekend I catered for the hens and hot topic over the dinner, lunch and breakfast table was of course the wedding, the groom, the dress, the flowers, but hottest topic of all were my Paradise Bars. These little delicious bites of coconut goodness encased in dark chocolate went down a storm, the number of bars rapidly disappearing at every mealtime…including breakfast.

I first tried these at a Hemsley & Hemsley supper club, where the hugely talented sister duo delivered an incredible 4 course menu, finishing up with incredible guilt-free versions of Bounty bars. I was hooked and went straight home to try out the recipe. I now have a permanent stash to hand and will always have these at the ready for any dinner party.

I urge you to try these, you won’t regret it.


Makes 24 bars

200g bar of creamed coconut

6 tbsp coconut oil

3 tbsp raw honey

1½ tsp vanilla extract

a pinch of sea salt

150g desiccated coconut

200g dark chocolate


Line a 20cm square tin with baking parchment paper.

Place the unopened packet of creamed coconut in a bowl of warm water to melt it through. When it’s soft all the way through, pour into a bowl and mix in the coconut oil (it will melt if it’s hard), raw honey, vanilla, salt and 2-4 tablespoons of water (if you like a softer centre – which I do)

Stir in the desiccated coconut evenly to create a doughy consistency.

Tip the mix into the prepared tin. Press the mixture down with a spatula to make it level and set in the fridge for approx. 15 minutes until hard.

Turn the tin of coconut mix out onto a chopping board and slice horizontally into 6 slices, then vertically by 4. Place them onto a baking tray lined with parchment paper and keep in the freezer while you prep the chocolate.

Melt the chocolate in a glass or metal bowl over a pan of warm water.

When the chocolate has melted, take off the heat and leave it cool slightly.

Dip the frozen coconut bars into the chocolate using two forks letting the excess drip off and carefully place back onto the cold baking tray leaving space between each bar.

Once all bars have been dipped in chocolate, place the tray back in the fridge until set. Once set, store in a glass or ceramic container in the fridge or freezer.

They’ll keep in the fridge for a month… although you won’t be able to resist them for that long.

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