Raise The Bar

Homemade chocolate bars satisfy the cravings, and don’t come from a packet.

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We are now fully into what you might call “chocolate season”. It starts when the temperature drops just enough to ensure blocks and bars can be hidden away around the house without the fear they’ll melt on a hot day. But if you’re finding yourself sneaking into your stash just a little too often, don’t despair, there is another way: homemade bars that scratch the itch, with all the hallmarks of the best packeted versions – creaminess, crunch, chew, and richness – just without the packet. If at the same time you can use dates for sweetness rather than sugar, swap cream for coconut, and embrace extra-dark chocolate, then all the better.

These recipes are a base – try candying nuts instead of popcorn, or use freeze-dried raspberries in place of flaked coconut. It’s all about making it work for you, without having to worry where you left that last block.

Chocolate, coconut and date slab

SERVES 12 // PREP TIME 15 MINS // COOK 2 MINS (PLUS SETTING)

A layer of coconut ganache over this fudgy slab keeps it rich and creamy, but dairy-free, while raw cacoa and dates steer it firmly away from corner-store chocolate bar territory.