Double Decker Chocolate Bar

You and I know it’s Top Deck reinvented, but to avoid a law suit, let’s call it a Double Decker chocolate bar, shall we?

This is easy to make once you know how – and I mean easy! It’s also delicious to eat. You only need 4 – 5 ingredients depending whether you use the vanilla or not AND setting it into the two layers takes all of 30 minutes before you are free to tuck in.

It’s also got health benefits

  1. Packed with lauric acid from coconut oil – Immune building awesomeness and perfect for the season changes!
  2. Fructose free for those needing to avoid fructose and easily GAPS friendly with a switch to honey, for those following GAPS
  3. Packed with healthy fats from coconut oil and coconut butter. I challenge you to eat more than an inch of it. It’s filling and nourishing and an amazing thing to have straight after lunch to stop you ‘browsing’ the fridge or grabbing a treat in the afternoon slump. That’s because there will be no afternoon slump!
  4. The perfect replacement for people wanting dairy free chocolate free from refined or raw sugar.

 

What you’ll need

A narrow stainless tin and a little freezer space that’s even height to pop it in (I use the tin from my stainless ice cube tray - yes it’s expensive but you won’t have to buy it again! That’s the way I look at stuff. Buy less often and buy better).

250g desiccated coconut (FULL FAT)   OR for a short cut, buy some Loving Earth coconut butter. Desiccated coconut transformation is SO much less expensive though! Different brands will and won’t work for this. Look for a brand where the desiccated coconut is almost ‘wet’ looking / feeling, rather than super dry and light. I use NIU LIFE brand and the Loving Earth shredded coconut works really well too. Report back on your favourite brand for making coconut butter!

1 vanilla bean, split carefully in half and then scraped so you keep just the beans. You could use a teaspoon of vanilla bean powder or paste too but NOT extract. Extract would make it bitter as it’s not being cooked through.

120g coconut oil

50g cocoa powder (either Dutch processed OR raw cacao. Whichever you prefer)

60g rice malt syrup (OR TO TASTE) for fructose free / FODMAPPERS  OR 40g honey for GAPS followers. The choice is yours!

NOTE: You could, once the coconut butter is liquified, blend a touch of your sweetener into it if you are ‘weaning’ family members or yourself off super sweet chocolate. No trouble. Just pop a tablespoon into the coconut butter mix.

 

What to do

WHITE LAYER: Put your desiccated coconut in the food processor and set it to go. It will eventually emulsify and time taken to do so depends on machine. Some food processors take as long as 15 minutes to get this happening, so it’s a good opportunity to get on with some veggie chopping or meal prep of some other kind while in the kitchen keeping an eye. Scrape down the sides of the processor a couple of times.

THERMOMIX users: Blend on speed 8/9 for 3 minutes with 2 scrap downs in between those minutes.

Once you’ve got the liquidy consistency, set it aside.

Did your coconut butter not turn to liquid no matter how long you went for? As mentioned initially, it could be because of the way it was produced with too much of its oils taken out. Niulife brand has worked for me every single time, where others have been precarious. If you use a consistently successful brand, leave a comment with the brand that works, for others to see. Jude Blereau as Angela has commented below, suggests if you have a thermomix, heating it to 37C while blending to encourage the release of the oils. Failing that, to avoid wasting it, I suggest blending with a little melted coconut oil, melted cocoa butter (say 40g) a tablespoon of honey / maple or rice malt syrup and some vanilla bean (fresh or powder) and setting that as your white layer. Sure, it will be a little different, but at least it won’t go to waste!

CHOCOLATE LAYER: Clean out your food processor roughly with a spatula and pour in your ingredients – the cocoa powder, the coconut oil, the vanilla bean and the syrup or honey. If the coconut oil is solid, melt it first in a saucepan (OR in the Thermomix, do a quick minute, speed 2, 100C before putting the other ingredients in)

Process for 30 seconds until ultra smooth (TM speed 6, 15 secs)

Now pour it into your moulds / tray and set in the freezer for 15 minutes.

Once it’s set, pour the coconut butter layer over and set for a further 15 and then transfer to fridge. It won’t last long out of the fridge before softening, so it’s best eaten at home, after a gorgeous dinner with friends, after lunch, or in cute shapes and forms for the kids at a play date for lasting and delicious sustenance.

TO pop it out of the tin, it will literally just pop out as it did for me. If you’re using a receptacle that you’re not sure about, use parchment paper to line the tin / tray to be safe.

To serve for the grown ups, turn it out and sprinkle a few grains of high quality sea salt – see that? We’re adding trace minerals to it now too. It just gets better and better!

And here is the food porn unfolding. Such a simple set of ingredients. Such a beautiful result. Please make this soon so I can share in the deliciousness with you!

IMG_9590

 

IMG_9528

 

IMG_9533

Layering the coconut butter onto the chocolate layer that’s just set. If you can manage to catch it before it’s fully set, your two layers will stick together better when it comes to the chop. If not, who cares quite frankly. It’s gorgeous either way!

IMG_9550 IMG_9555 IMG_9559

Here below, I sprinkled some sea salt on the chocolate later, which means it didn’t photograph quite as beautifully as when plain, but PHWOAR the flavour. Thanks to my mum for the suggestion!

IMG_9575

 

And here it is, playfully wrapped up in foil au chocolat! Bit of fun. Fun way to serve it at the end of a dinner party too it would be – A lil’ bit Heston don’t you think?

IMG_9537

Now it’s your turn to make this beauty. Post up to FB or tweet / instagram me at @Alexx_Stuart. You could make half half coloured Easter eggs. You could make it in silicon mould ice cube trays of all shapes and sizes for a bit of kiddy fun… Get creative and let’s see what everyone comes up with. Can’t wait!

In the name of healthful chocolate,

Enjoy!

Alexx xx

Comments

    • alexxstuart says

      Sonia! It comes down to the brand as I explained re moist or dry variety. You can do it. Just don’t buy the same brand twice and never do it with less than 250g because the TM blades won’t catch enough of it to liquify xx

    • says

      A tip from Jude Blereau which I found works a treat for me is use temp 37 on the thermomix. It’s just enough heat to help things along. Sometimes it only takes a few minutes (stopping every 1.5mins or so to scrape down), sometimes more like 5-6 minutes but it always gets there. Just keep the thermomix on 37 and keep it mixing on speed 8-9 and you’ll eventually get delicious coconut butter. Hope this helps x

  1. Mel kelson says

    What the actual eff! That is so getting made ay. Thanks muchly for this. I’m gonna follow the white part recipe this time then next time ill be trying out the white choc recipe ive got saved

    • alexxstuart says

      THanks for sharing the brand name Monique! Will hopefully build a good compendium soon :)

  2. Sue O'Connell says

    Made this yesterday and despite a bit of an issue with the desiccated coconut being too dry, I added a little more coconut oil to set it. Texture was a little different, which I will work on, however it tasted divine! Have already recommended it to friends!