A little experiment from another Greek treat my sister and I recently collapsed over in owe and love on our recent holiday. ‘Calm down’ you may say, its basically a bounty stuck on a biscuit? Agreed. But a good one and after a 5th evening of baklava, this was most welcome.
On returning home I’ve adapted my own version. I usually use recipes, books and blogs just for inspiration more than a guide and I’m not one to steal recipes like for like without my own twist. But the filling needed a starting point so I’ve used the solid recipe from a fellow blogger (see here….but please return!) and spiked mine with lime curd. Like I say, it was an experiment and apparently lime curd doesn’t freeze? (see recipe for more detail on this) But these still turned out pretty awesome.
PS. No I didn’t stick mine to a biscuit but a ginger snap wouldn’t go a-miss here. Or anywhere for that matter?
Makes about 15
- 140g unsweetened desiccated coconut (and some for decoration)
- 40ml coconut oil, melted
- 30ml maple syrup
- Lime curd – optional (enough for 1tsp/bite)
- Zest 1 lime
- 100g Green & Blacks 85% dark chocolate (Also good here would be their lemon flavour bar)
- Begin by combining the coconut, 35ml of the coconut oil, syrup and a pinch of salt in a food processor until well combined.
- Use a ice cube tray or mini cupcake mould and line with cling film. If using the lime curd, drop a small tsp into each.
- Fill each hole with a tsp or so of the coconut and push down until compressed well on top of the curd (if using)
- Freeze until set for about 2 hours.
- After this, melt the chocolate over simmering water and set aside.
- Remove the coconut from the freezer and take each from their wells and place on a baking tray lined with baking parchment. The lime curd will probably be a bit sticky but go with it if you can.
- Dip each piece using two forks into the bowl of melted chocolate until covered fully and place flat side down on the baking parchment
- Repeat with the remaining pieces and top with a sprinkle of coconut and lime zest while the chocolate is still not fully set.
- Place in the fridge until set and then store in an air tight container so they don’t pick up any nasty fridge odours…!
