For the first time in a long time, I have met someone with more or less the same allergies as me! Although I didn’t actually realise that Miss C had allergies like me until I mentioned taking myself off gluten to my monday role-play group and she mentioned being in the same boat. But Miss C also has an added intolerance to refined sugars, and unlike me her reactions to gluten and lactose are more severe. So naturally I wanted to be able to start bringing something to our monday role-play sessions that the two of us could share, and that was when I discovered this recipe for salted chocolate coconut sacks by The Primalist. Her site is well worth checking out, believe me.
These stacks are also quite possibly the easiest things I have ever made in my life. These can also be wonderfully messy, and can be made even by those who might have difficulty with some finer, more complex treats, and so would be perfect for doing with kids. All you have to do is grab some coconut flakes, some chocolate (dark is recommended, but I used white as well, and it worked fine for those without allergies), and some sea-salt. The result – sheer deliciousness.
Miss C. loved them, and so did the rest of the group. I had to even remind them to leave some for Miss C. and I to share!
Adapted from The Primalist’s
Makes: 15-20 stacks, depending on size, Prep: 5 mins, Cook: 5-7 mins
- 2 to 2.5 cups of coconut flakes (the longer, thin, more rectangular flakes, not the “moist flakes” available in most supermarkets)
- A sprinkle of sea salt, plus extra to garnish
- At least 375g of dark chocolate, or a combination of chocolates (I used 200g of nestle dark cooking chocolate, and about 175g of nestle white chocolate melts)
- Pre-heat your oven to about 175C and line two baking trays with baking paper.
- Put the coconut flakes on one tray, and top with them a generous sprinkle of sea-salt. Toss to combine, then spread them out in an even layer.
- Pop the tray in the oven, and toast the flakes until their edges start to go golden (2-3 mins). Remove them quickly once they start going golden, or they’ll keep cooking and burn.
- Now, either temper the chocolate, or melt it in the microwave or in a bowl over a pot of boiling water on the stove top, ensuring that the bowl doesn’t touch the water.
- Gently fold the toasted coconut flakes into the melted or tempered chocolate, leaving behind any remaining salt, and make sure that all the flakes are covered.
- Take spoonfuls of the mixture and put them onto the second tray. I used a teaspoon to make small stacks, but make whatever size you’d prefer. Allow them to cool to room temperature and then sprinkle a little more sea-salt on top of each stack (or leave off, if you think they’re salty enough)
- If you’ve tempered the chocolate, you can leave the stacks on the tray on the bench to set, do not put stacks made with tempered chocolate into the fridge to either set or store them. It’ll take a few hours for these to set. If you didn’t temper the chocolate, place the tray of stacks in the fridge to set.