3 c chocolate chips
3/4 c canned coconut milk mix with 2 tbsp coconut oil
Toasted desiccated unsweetened coconut
How to toast the coconut: Preheat oven to 350 F and sprinkle desiccated coconut on a cookie sheet. Bake for 2 minutes, stir and bake for another 2 mins (until golden brown), cool to room temperature.
Line an 8 x 8 inch pan with foil and spray with non stick spray
Bring to boil coconut milk and coconut oil over medium heat, take off from heat, then stir in chocolate until melted smoothly
Pour mixture into prepared pan, smooth the surface, and sprinkle with toasted coconut (this can also be added into the mixture just before pouring if you like).
Chill in the fridge for 2 h at least before slicing into 1 inch squares