Chocolate Coconut Bars
Thee three layer Chocolate Coconut Bars are naturally sweetened, dairy free and full of fibre. They're sweet, chewy, and nutty with a moist coconut centre.
Servings 12 Bars
Calories 283kcal
Equipment
- Food Processor
Ingredients
Base
- 10 large Medjool Dates pitted and room temperature
- ¾ cup Walnuts
- ¼ cup Shredded Coconut (not desiccated)
- 1 tablespoon Unsweetened Cocoa Powder
Middle
- 2 cups Shredded Coconut (not desiccated)
- 2 tablespoons Coconut Oil softened not melted
- 2 tablespoons Sugar Free Maple Syrup or Pure Maple Syrup
Top
- 1 cup Melted Sugar Free Dark Chocolate
Instructions
Base
- Microwave pitted dates for 30 seconds
- Add dates, walnuts, coconut and cocoa powder to food processor and blitz on high for 1 minute until a moist crumb is formed. (Try clumping mixture together in your hand to see if moist enough, if not add 1 tablespoon of water and blitz again. Repeat if necessary)
- Transfer crumb mixture from food processor into a lined baking tray (square or rectangle is OK) I used a large loaf tin. Make sure the baking/parchment paper runs up the sides of the tin so you can easily grab it to pull the bars out once set.
- Firmly press crumbs into tin, making sure to press evenly and flatly, across the surface and in the corners. Set aside and make the coconut layer
Middle
- Add the shredded coconut to a large mixing bowl, followed by the maple syrup and softened coconut oil. Use a spoon to thoroughly mix together.
- Transfer the coconut mixture into the baking tin, spreading over and completely covering the based layer. Press down to smooth it out as much as possible. Set aside and prepare the chocolate.
Top
- Add sugar free chocolate pieces to a heatproof bowl and microwave on high in 30 second bursts until chocolate is only “just” melted with some chunks remaining. Stir the chocolate to let remaining chunks dissolve with the heat.
- Pour chocolate over the coconut layer, smoothing out with the back of a spoon until chocolate covers the coconut layer
- Cover baking tin with foil or plastic wrap and refrigerate for 2 hours
Slice
- Rinse a sharp knife under hot tap water for 20 seconds, then quickly and cleanly cut bars into 12 slices. TIP: Using a hot sharp knife will give those clean sharp edges to your bars.
Notes
- Shredded Coconut: Ideally you want a coconut that still has some moisture in it which is why shredded coconut is better to use than desiccated coconut which tends to be drier. Shredded coconut are bigger and thicker coconut “strands” that have more texture and flavour.
- Medjool Dates: These are plump and juicy with soft skins and a caramel like centre, perfect for adding sweetness to the base.
- Walnuts: Natural walnuts or toasted walnuts are fine to use, or alternatively you can use pecans. You want a nut that has moistness to it which is why walnuts and pecans are ideal. Almonds and cashews will work, and will add a firmer texture to the base, as opposed to a softer chewier one.
- Unsweetened cocoa powder: this adds a chocolate richness to the base and only a little is needed. Find this in the health food aisle at supermarkets. Note that this is different to drinking chocolate, which is much sweeter and not recommended
- Coconut Oil: opt for the firm coconut oil that sets in the jar as opposed to the liquid coconut oil. You want the coconut oil that “sets” at room temperature as this will help to firm up the coconut filling
- Maple Syrup: Pure maple syrup or a naturally sweetened maple syrup are both good options. I love using Lakanto Maple Syrup as it has lots of flavour and to me tastes just the same without the calories.
- Sugar Free Chocolate: Use a sugar free dark chocolate block, bar or chips. It doesn’t matter as it will be melted. Alternatively you could use a 70% or 80% Dark chocolate. Milk chocolate doesn’t work nearly as well as dark chocolate in this recipe but feel free to try it if that’s your preference.
Nutrition
Calories: 283kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Fiber: 4g | Sugar: 8g