Coconut and Chocolate Squares à la Kinder Pingui

Ingredients

• 200 g thick soy yogurt
• 150 g desiccated coconut
• 2.5 tbsp maple syrup (Alternatively, use honey. The recipe calls for 2-3 tablespoons; an average amount was used.)
• 120 g dark chocolate (For the topping; melt before use.)

Steps

1. 1

   Line a small baking dish with parchment paper, leaving some paper extending beyond the edges if desired to make it easier to remove the dessert.

2. 2

   Place the thick soy yogurt, desiccated coconut, and maple syrup (or honey) in a bowl. Mix thoroughly until you obtain a firm, uniform mixture.

3. 3

   Transfer the mixture to the lined baking dish and spread it into an even layer, pressing it down lightly to compact it.

4. 4

   Melt the dark chocolate gently in a double boiler or in the microwave in short intervals, stirring until completely smooth.

5. 5

   Pour the melted chocolate over the coconut base and spread it until the entire surface is covered with an even layer.

6. 6

   Place the baking dish in the freezer for about 15-20 minutes, until the chocolate topping has set.

7. 7

   Remove the dessert from the baking dish using the parchment paper and cut it into squares. Serve the squares chilled.

Notes

For a more complete and filling snack, the author recommends pairing one square with a piece of fruit. If honey is used, the preparation is not vegan; for a vegan version, choose maple syrup.

Nutrition per serving

• snack
• dessert
• vegan
• plant-based
• no-cook
• coconut
• chocolate
• freezer