6 ounces Semi-sweet Chocolate, roughly chopped
6 ounces Dark Chocolate, roughly chopped
12 ounces White Baking Chocolate, roughly chopped
1 can Sweetened Condensed Milk, divided
1 1/2 teaspoons Vanilla Extract
2 1/2 tablespoons Coconut Milk
2 tablespoons Coconut Oil
2 teaspoons Maple Syrup
1/2 cup Unsweetened Coconut Flakes, divided, toasted
1/4 cup Dark Chocolate, mini morsels
In a double-boiler, gently melt half of the semi-sweet chocolate and the dark chocolate over simmering water. Remove from the heat and stir in remaining semi-sweet and dark chocolate. Continue heating until the chocolate is fully melted. Remove from the heat, stir in 1/2 the can of condensed milk, 1 teaspoon Vanilla Extract, 1 tablespoon coconut milk, 1 tablespoon coconut oil, and 1 teaspoon maple syrup. Stir until combined. Pour into an 8×8″ greased baking dish, making sure the chocolate is evenly spread out. Refrigerate for at least 15 minutes until set.
Clean out the double-boiler and using the same method, melt the white baking chocolate gently over simmering water. When the white chocolate is completely melted, remove from heat. Stir in the remaining sweetened condensed milk, 1/2 teaspoon vanilla extract, 1 1/2 tablespoons coconut milk, 1 tablespoon coconut oil, and 1 teaspoon maple syrup. Stir until combined. Pour on top the chocolate layer baking dish, making sure it is evenly spread out. Sprinkle with toasted coconut flakes and dark chocolate mini morsels. Press gently into the top layer. Refrigerate for at least 30 minutes until set. Cut into individual squares using a sharp knife. Keep cool when not serving or eating.
Photographed by Alli Shepherd.