Coconut Chocolate Baklava

By Eat More Chocolate Team    

June 9, 2015

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Its a baklava with vanilla, shredded coconut, chopped walnuts, mini chocolate chips and agave nectar! Once it’s baked it’s topped with a vanilla infused syrup and it promises to be a seriously amazing dessert!



Preheat oven to 400ºF.

Combine the coconut, walnuts, milk, agave and vanilla in a bowl. Mix to combine, then set aside.

Lightly grease a half sheet pan with non-stick baking spray.

Layer 10 sheets of phyllo, brushing each sheet with the melted butter before adding the next.

Top the 10 butter sheets with the entire coconut chocolate mixture.

Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.

Cut the baklava into a diamond or square shape pattern before baking.

Transfer the sheet pan into the oven and bake for 20 to 25 minutes until it’s golden brown on top.

Remove the baklava from oven and let cool for 1 hour.

Meanwhile, make the syrup.

Combine the water and sugar in a small pot and bring to a boil.

Boil for 3-4 minutes and then reduce the heat to a simmer, and continue to cook for another 10 minutes.

Remove from heat and stir in the vanilla extract.


For the Baklava:

4 cups sweetened shredded coconut

½ cup mini chocolate chips

½ cup chopped walnuts

⅓ cup whole milk

¼ cup agave nectar

2 teaspoons pure vanilla extract

20 sheets Athens® Fillo Dough (9" x 14")

1 stick unsalted butter, melted

For the syrup:

1 cup water

1-½ cup white sugar

1 tablespoons pure vanilla extract