VEGAN CHOCOLATE COCONUT BARS
VEGAN CHOCOLATE COCONUT BARS
SWEETS
SWEETS

VEGAN CHOCOLATE COCONUT BARS

Learn how to make this scrumptious Vegan Chocolate Coconut Bars with no condensed milk, cashew nuts or refined sugars.

Learn how to make this scrumptious Vegan Chocolate Coconut Bars with no condensed milk, cashew nuts or refined sugars.

MAGIC SQUARES

Today’s recipe brings together two of my favorite ingredients, coconut and chocolate. I think I’ve already told you how passionate I am about coconut and anything that tastes and smells like coconut, but for those who may not have caught this information before, my unconditional love for this exotic fruit is here officially declared.

 

When it comes to chocolate, there’s not much to say, because anyone who doesn’t like chocolate is for sure living life the wrong way!

 

Joining these two in the same recipe is a guarantee of success. What at first may seem like a cloying and overly sweet combination, turns out to be a brutal taste experience, in which the coconut exalts the depth of the chocolate, and the chocolate wakes up all the aroma of the coconut. Just by this description you can already have an idea of how much I like it!

 

I decided to make these Vegan Chocolate and Coconut bars because I wanted to bring a fresher proposal, a refreshing sweet that is there between the cake, ice cream and semifreddo. This thing of not knowing who it is, makes this sweet truly special and irresistible. I personally loved the end result.

 

Because it is made with 3 different layers, the look of this recipe is also very appealing, which makes it an interesting option to surprise guests or take to friends’ houses. It’s guaranteed that everyone will want to give a bite.

THIS RECIPE IS:

SIMPLE | NOT TOO SWEET | COCONUTY | GLUTEN FREE | NO BAKE | DELICIOUS

 

 

As has been habit around here, this recipe is another one of those super easy ones that anyone can make. You don’t even need an oven!

 

We start by making the first layer, a base made with walnuts, almonds, dates and a pinch of salt. Grind all the ingredients until you get an easy-to-mould paste.

 

Then we move on to the second layer, made with grated coconut, coconut milk, rice syrup and coconut oil. Once again you just need to grind everything into a paste.

 

Finally, for the last layer, just melt the chocolate with coconut oil. The chocolate I used in this recipe was Dragon SuperFoods Mylky Chocolate Drops. I’ve said it several times, but I say it again, they are my favorite chocolate chips to use in the kitchen. Made with just 5 ingredients, cocoa paste, coconut sugar, coconut cream, cocoa butter and sunflower lecithin, all organically sourced, these chocolate chips melt perfectly and are absolutely delicious!

 

Now that you know how easy this recipe is, let’s know the ingredients?

VEGAN CHOCOLATE COCONUT BARS
VEGAN CHOCOLATE COCONUT BARS
PREP. TIME​ 15 MINS + 5 HOURS (COOLING TIME)
COOKING TIME N/A
TOTAL TIME 5 HOURS AND 15 MINS
SERVES 12 SQUARES
SPECIAL DIET GLUTEN FREE | VEGAN
CUISINE N/A
PREP. TIME​ 15 MINS + 5 HOURS (COOLING TIME)
COOKING TIME N/A
TOTAL TIME 5 HOURS AND 15 MINS
SERVES 12 SQUARES
SPECIAL DIET GLUTEN FREE | VEGAN
CUISINE N/A

Ingredients:

FIRST LAYER

100gr of walnuts

140gr of almonds

90gr of medjol dates (about 6 units)

1 pinch of salt

 

SECOND LAYER

3 cups (230gr) of grated coconut

1/3 cup (100gr) canned coconut milk (just the solid part)

5 tbsp of rice syrup (or agave, or maple syrup)

30gr of coconut oil

 

THIRD LAYER

110gr of Dragon SuperFoods Mylky Chocolate Drop

30gr of coconut oil

1 pinch of salt

Ingredients:

FIRST LAYER

100gr of walnuts

140gr of almonds

90gr of medjol dates (about 6 units)

1 pinch of salt

 

SECOND LAYER

3 cups (230gr) of grated coconut

1/3 cup (100gr) canned coconut milk (just the solid part)

5 tbsp of rice syrup (or agave, or maple syrup)

30gr of coconut oil

 

THIRD LAYER

110gr of Dragon SuperFoods Mylky Chocolate Drop

30gr of coconut oil

1 pinch of salt

Instructions:

1- Start by lining a squared pan with parchment paper.

 

2- Put all the ingredients of the first layer in a food processor and grind until you get a dough that is easy to mold and does not stick to your hands.

 

3- Pour this dough into the pan, distribute it throughout the pan and press it with your hands until you have created a cohesive base. Use the back of a tablespoon to help make the surface smoother and leveled. Take it to the fridge.

 

4- Put all the ingredients of the second layer in the food processor and grind until you get a creamy and uniform dough.

 

5- Pour this dough on top of the previous base and press again, distributing the dough throughout the pan. When it is well cohesive and smooth, take it back to the fridge.

 

6- Finally, melt the chocolate with coconut oil in a bain-marie, and pour it over the coconut layer.

 

7- This step is optional, but if you like the contrast between sweet and savory, add some salt on the chocolate layer.

 

8- Take it to the fridge to gain consistency and texture, for at least 5 hours. Ideally, make this recipe the day before.

 

9- When the chocolate surface is solid, remove it from the fridge, remove it from the pan, and cut into squares that don’t need to be very regular.

 

10- Serve immediately, or keep it in the fridge for about 4 days.

Instructions:

1- Start by lining a squared pan with parchment paper.

 

2- Put all the ingredients of the first layer in a food processor and grind until you get a dough that is easy to mold and does not stick to your hands.

 

3- Pour this dough into the pan, distribute it throughout the pan and press it with your hands until you have created a cohesive base. Use the back of a tablespoon to help make the surface smoother and leveled. Take it to the fridge.

 

4- Put all the ingredients of the second layer in the food processor and grind until you get a creamy and uniform dough.

 

5- Pour this dough on top of the previous base and press again, distributing the dough throughout the pan. When it is well cohesive and smooth, take it back to the fridge.

 

6- Finally, melt the chocolate with coconut oil in a bain-marie, and pour it over the coconut layer.

 

7- This step is optional, but if you like the contrast between sweet and savory, add some salt on the chocolate layer.

 

8- Take it to the fridge to gain consistency and texture, for at least 5 hours. Ideally, make this recipe the day before.

 

9- When the chocolate surface is solid, remove it from the fridge, remove it from the pan, and cut into squares that don’t need to be very regular.

 

10- Serve immediately, or keep it in the fridge for about 4 days.

GET THE TIPS:

*This recipe was supported by Pronatural.com.pt

*Find Dragon SuperFoods Mylky Chocolate Drop at Pronatural’s online store with 10% off when using code TAVG.

GET THE TIPS:

*This recipe was supported by Pronatural.com.pt

*Find Dragon SuperFoods Mylky Chocolate Drop at Pronatural’s online store with 10% off when using code TAVG.

REFERENCES:

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REFERENCES:

N/A

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

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DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on vk
Share on whatsapp
Share on email

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