Chocolate Covered Coconut Slices

I had to post a new recipe before the month ends because it's been almost three weeks since the last time but a lot has happened in between (read life and deadlines). Looks like spring has finally decided to stay in Barcelona and this sunshine makes me feel more positive and energized...can't wait to finish some pending collaborations and start making more summery and refreshing treats! Gosh I've been craving ice creams like crazy, and even though I've made some nice creams to soothe those sugar cravings my belly wants something more decadent like THIS. Okay, enough talking about ice creams coz my stomach's growling!!!
These coconut slices are the perfect sweet snack for all the coconut lovers like myself, so easy to make and so yummy. You can make a big batch and freeze them so you have a nice sweet treat on hand. I used both dark and white chocolate but feel free to use your favorite chocolate and even add some crispy or crunchy toppings like roasted nuts or puffed rice. A little reminder about dark chocolate: the darker the chocolate the less sugar it will contain. For the record, I am not a big fan of white chocolate, actually I rarely buy it cause the majority have a lot of sugar and so little cacao butter; to me they taste nothing like chocolate, BUT there's always an exception and in my case is Willie's Cacao 'El Blanco'. I thought I didn't like white chocolate until I tasted this one, though I just use it very sporadically. Oh and btw, this is NOT a sponsored post.

Chocolate Covered Coconut Slices
(makes 16 squares)

3 cups desiccated coconut.
6 tablespoons extra virgin coconut oil.
4 tablespoons agave syrup.
150 g/5.3 oz dark chocolate, at least 70 %.
150 g/5.3 oz high-quality white chocolate.

- I highly recommend to use two silicone rectangular molds, like the ones to make chocolate bars or nougat. They are super flexible and so way easier to unmold your coconut bars once they are very cold (and no need to grease the mold, which is great too).
- If you have read above, I used Willie's Cacao white chocolate (not vegan). Feel free to use your fave vegan white chocolate.

In the bowl of your food processor combine the shredded coconut, coconut oil and agave syrup. Pulse until a sticky mixture forms, test the texture by scooping around 1 tablespoon of dough and roll it into a ball using your hands. If it holds shape the dough is ready.
Press the coconut mixture into the silicone molds and flatten with your hands, level with a silicone or wooden spatula to ensure you get a nice even surface. Set aside.
Melt the chocolate in a Bain Marie or double boiler and pour it over the coconut. Transfer to the fridge and let it cool until the bars harden.
Carefully unmold the bars and cut into 8 squares each one, there should be a total of 8 dark chocolate-covered squares and 8 white chocolate-covered squares.
Store refrigerated in an airtight container.