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Add the Coconut, melted Coconut Butter, Maple Syrup, Vanilla
Extract, and Salt to a medium bowl. Mix well, then press into a
narrow silicone mold or lined narrow dish (see notes for
options). Then, firmly press each whole Almond into the Coconut
Mixture line them up to each bar will have 2-3.
Freeze for 20-25 minutes, or until firm and solid.
Cut the frozen block into individual Candy Bars, then place back
in the freezer while you melt carob chips or make the carob
sauce. (Note- it helps to run the knife under hot water and then
dry it before you slice the bars)
Melt/make carob using the microwave. If you are using the
microwave, cook the carob pieces at 30 second intervals, stirring
in between. Once the mixture is 75% melted, stir the carob
together until completely melted.
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Remove the Coconut Bars from the freezer, and moving quickly
place one bar into the bowl of melted carob make sure it has a
wide base. Use two forks to flip the bar, until it is coated in
carob on all sides. Remove the Bar from the bowl, let any excess
carob drip off, and place it onto a plate lined with parchment
paper. Repeat with the remaining Bars.
Place the bars in the fridge for 5-10 minutes, to allow the carob
to harden.
Serve and enjoy! Bars are best stored in the fridge and will last
there for up to 10 days. You can also place them in the freezer,
where they will last for up to one month just let the bars thaw
for 3-5 minutes before enjoying.
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