Recipe proposed by Anissa, former finalist of the show "The Best Pastry Chef." Photography: Guillaume Czerw. Find it in the book "Sugar-Free Desserts and Pastries by Anissa."
The day before, pour 100 g of milk and the coconut sugar into a saucepan over low heat, just to dissolve the sugar. Let it cool.
In a mixing bowl, pour in the remaining 100 g of condensed milk, the powdered coconut, and then the milk-sugar mixture. Mix quickly using a spatula, then form a ball. Roll the mixture out to a thickness of 3 cm. Cover it directly and place everything in the refrigerator overnight.
On the same day, take the dough out of the refrigerator, cut it into rectangles, and place them in the freezer for 20 minutes.
In the meantime, chop the chocolate and melt it in a double boiler.
Take the coconut mixture rectangles and dip them in dark chocolate.
For the perfect illusion, use a fork to recreate the small grooves of the real candy bar. Place in the fridge until the chocolate sets.
To conclude, Desserts and Pastries Without Sugar by Anissa Publisher: Solar Editions Retail Price (including tax): €19.95
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