Chocolate squares with coconut

Chocolate squares with coconut

Total: 1 hr | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 81 kcal
, Fat: 5 g
, Carbohydrate: 8 g
, Protein: 1 g


15 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Potato mixture

120 g Blaue St. Galler potatoes (blue potatoes), peeled, chopped
water, boiling
40 g coconut flakes
2 ½ tbsp sugar

Chocolate squares

1 bag dark cake icing (approx. 120 g, melted
½ tbsp Cocoa Nibs
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How it's done

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Potato mixture

Cook the potatoes, uncovered, in boiling water for approx. 15 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Crush the potatoes with the potato masher, allow to cool slightly. Mix in the coconut flakes and sugar, knead briefly by hand.

Chocolate squares

Transfer the coconut mixture to a chopping board lined with baking paper, shape into a rectangle measuring approx. 8 x 12 cm, cut into 15 squares. Pour the chocolate into a small bowl. Dip the squares into the icing using a fork, allow the excess to drip off, return to the baking paper. Sprinkle the cocoa nibs on top of the squares, chill for approx. 30 mins.

Good to know
Tip: Scatter 1 tsp of dried edible flowers on top of the chocolate squares with the cocoa nibs.
Note: Instead of blue potatoes, use starchy potatoes.
Storage: Place the chocolate squares in a freezer container, seal tightly, freeze. Remove the chocolate squares from the freezer approx. 30 mins. prior to serving, defrost and enjoy chilled.

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