Coconut Crunch Chocolate Squares
I'm not a huge dessert girl, but sometimes I just get a big chocolate craving. Something melty and rich, and balanced with other flavors and textures. These Coconut Crunch Chocolate Squares were so decadent and delicious! The peanuts made them crunchy, the coconut flakes made them feel tropical, the flaky salt broke up the sweetness, and the espresso powder gave an unexpected mocha taste! There was so much going on here. The best part? It's a no bake dessert recipe! Just melt the chocolate, spread it in a pan, chill, and slice. These turned out awesome!
Equipment
- Double Boiler Pan or Saucepan with a Heat-Safe Bowl
Ingredients
For the chocolate:
- 2 cups Semi-Sweet Chocolate Chips
- 3 tbsp Coconut Oil
For the coconut crunch chocolate squares:
- ¾ cup Crushed Graham Crackers about 3 crackers
- ½ cup Roasted Peanuts roughly chopped
- ½ cup Unsweetened Coconut Flakes
- 1 tsp Espresso Powder
- ½ tsp Flaky Salt
Instructions
To prep the ingredients:
- Roughly chop the roasted peanuts, then crush the graham crackers into crumbs, not dust.
Adding the crackers to a gallon sized Ziplock and bashing them with a rolling pin works really well for this!
To melt the chocolate:
- Fill the bottom of the double boiler pan up with about an inch of water.
- Add the chocolate chips and the coconut oil to the top insert of the double boiler pan.
- Over medium heat, melt the chocolate, stirring constantly until smooth, about 3-5 minutes.
If you don't have a double boiler pan, you can simply use a saucepan with a heat safe bowl on top. As long as it's snug, it'll work the same way.
To make the coconut crunch chocolate squares:
- Next, using the rubber spatula, stir the espresso powder into the melted chocolate.
- Once dissolved, stir in the rest of the ingredients for the squares besides the flaky salt, then remove from heat.
- Line an 8 x 8 baking pan with parchment paper, then pour the chocolate mixture inside, spreading it into the pan until it's about a half inch or so thick.
- Use the rubber spatula to gently press the mixture down but still applying a bit of pressure.
- Sprinkle on the flaky salt, then refrigerate for 1-2 hours, until hardened and set.
- Lift the chocolate out using the sides of the parchment paper, then cut into bars or squares using a serrated knife or a bread knife.
- You'll want to use a sawing motion, and if you find that the chocolate starts to shatter, it may be just a little bit too hard. If this is the case, just wait 5-10 minutes to bring the chocolate closer to room temperature, then attempt to cut it again.
Give it poke to check, if your finger gives when you press down or the chocolate starts to slightly melt - it's not ready yet.
If you want them to be perfect evenly sized squares or bars, consider slicing the rough edges off, measuring, and then slicing!
To serve:
- Serve coconut crunch chocolate squares immediately. Enjoy!
- Store leftovers in an airtight container in a cool, dry, dark place such as a cabinet or pantry. If you are unable to keep them under 70℉, consider storing them in the refrigerator.
Nutrition
Serving: 1 squareCalories: 165kcalCarbohydrates: 15gProtein: 2gFat: 0.5gSaturated Fat: 6.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 0mgSodium: 35mgPotassium: 110mgFiber: 2gSugar: 11gVitamin A: 12IUVitamin C: 0mgCalcium: 23mgIron: 1.2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
