Line a pan with parchment paper. I recommend using a springform pan, that way it’ll be easy to extract the snack from it. If you choose a non-spring form, line all sides of the pan with parchment paper.

In a bowl, put the coconut cream, maple syrup and melted coconut oil and mix well.

To the bowl, add the ground coconut and mix everything together with a spoon or with both hands. If the coconut layer comes out a little dry, add another 3-4 tablespoons of coconut oil / butter to the mixture.

Flatten the coconut mixture on the bottom of the pan, compress it well and make sure it’s straight and uniform in thickness. It’s really important to compress the coconut mixture, this compression will give us a stable snack that’s easy to eat.

Let’s move on to making the chocolate cream: in another bowl, put the dark chocolate, coconut milk, oil, vanilla extract and salt and melt everything in the microwave for a minute. Mix to obtain a smooth and uniform mass.

Add the cocoa to the chocolate bowl and mix well again.

Pour the chocolate mass on the cold coconut layer and flatten it as well. Tap the pan on the counter several times to remove air bubbles and level the chocolate.

Put the pan in the fridge for at least two hours, I recommend leaving it overnight in the fridge.

Remove the parchment paper from the pan , cut with a sharp knife into cubes. Please note, in order to get nice and clean pieces, I recommend heating the knife in a glass of hot water, drying it well and only then cutting the snack. I recommend repeating this action of washing the knife in hot water and drying the knife after each cut. These actions will give us clean and beautiful cutting of the snack cubes.

put it on a serving plate and gobble it up 🙂