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Aussie Bites

Chewy, chocolatey no-bake coconut bites that require minimal prep and chilling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: Australian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups shredded coconut unsweetened or sweetened depending on preference
  • 1 can 14 ounces sweetened condensed milk
  • 1/2 cup butter melted
  • 200 grams dark or milk chocolate roughly chopped
  • 1 tablespoon coconut oil or vegetable oil for thinning the chocolate
  • 1/4 teaspoon sea salt for the base layer
  • Pinch of salt for sprinkling on top of chocolate

Equipment

  • 8x8 inch baking tin or similar shallow pan
  • Parchment paper or baking paper
  • Mixing bowl
  • Wooden spoon or sturdy spatula
  • Measuring cups and spoons
  • Sharp knife for cutting
  • Microwave-safe bowl or double boiler for melting chocolate

Method
 

  1. Line an 8x8 inch baking tin with parchment paper, covering the bottom and sides.
  2. In a large mixing bowl, stir together shredded coconut, melted butter, sweetened condensed milk, and 1/4 teaspoon sea salt until well combined.
  3. Press the coconut mixture firmly and evenly into the prepared pan to eliminate air pockets.
  4. Refrigerate the base for 20 minutes to allow it to firm up.
  5. Meanwhile, place chopped chocolate and coconut oil in a microwave-safe bowl and melt in 30-second intervals, stirring between intervals, until smooth.
  6. Remove the pan from the refrigerator and pour the melted chocolate over the chilled coconut base, spreading into an even layer.
  7. Sprinkle a pinch of salt over the top and refrigerate for an additional 10 minutes or until the chocolate is set.
  8. Lift the slab from the pan using the parchment paper and cut into 12 squares with a sharp knife before serving or storing.

Notes

Store in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving if desired.