1. Prep the coconut and pecans.

Pulse the 3 tbsp of coconut and 3 tbsp of pecans in a food processor or blender until finely chopped. No more than 30 seconds.

2. Heat the coconut oil and honey.

In a small saucepan, heat the 1/4 cup of coconut oil and 1/4 cup honey over low heat just until the coconut oil has melted. You’re not trying to get it hot – just melted and combined.

Whisk together the coconut oil and the honey. Turn off the heat.

3. Add cocoa powder and vanilla.

Whisk in the 1/4 cup of cocoa powder and 1 tsp of vanilla extract.

4. Whisk in the coconut and pecans and salt.

Whisk in the coconut and pecans. Then the 1/3 tsp of coarse sea salt (remember to reduce to 1/4 tsp if using fine salt). The mixture should thicken. Stir just until well combined – try not to over-stir or the ingredients will start to separate out.

5. Shape the chocolate fudge bar.

Pour the mess out onto a 1/4 baking sheet or large plate lined with parchment paper. Use a spatula to flatten into a rectangular shape as about 1/2 inch thick. 

Sprinkle with the remaining 1/2 tbsp of shredded coconut.

6. Put into the refrigerator to chill for one hour.

No need to cover. Once chilled, cut into bars and wrap in wax paper or parchment paper to keep until ready to eat! Store in the refrigerator.

Word to the wise – tape won’t stick well to parchment paper or wax paper. So I usually just fold the paper around the chocolate bar and then drop all my bars into a Ziplock bag so they stay together and unopened.

7. Enjoy!

And remember to store them in the fridge.