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RAW VEGAN CHOCOLATE COVERED COCONUT BARS

RAW VEGAN CHOCOLATE COVERED COCONUT BARS
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Indulge in these rich, no-bake layered bars featuring a nutty base, creamy coconut center, and a snappy chocolate shell.

Ingredients

Scale
  • 1 cup ground almonds
  • 1 cup dessicated coconut
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 3 cups coconut cream
  • 3/8 – 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1 1/2 cup dessicated coconut
  • 1/2 cup creamed coconut
  • 1/4 cup melted coconut oil
  • pinch of salt
  • 1 cup melted coconut oil
  • pinch of salt
  • 1/2 cup maple syrup
  • 1 1/2 cup cocoa powder

Instructions

  1. Line an 8×8 inch (21×21 cm) baking tray with baking or greaseproof paper.
  2. In a bowl, combine the ground almonds, 1 cup desiccated coconut, 1/4 cup maple syrup, and 1/4 cup melted coconut oil.
  3. Mix until all ingredients are evenly distributed.
  4. Press the coconut almond mixture firmly into the lined baking tray to form a compact, even layer.
  5. Refrigerate the base for at least 30 minutes, or until firm.
  6. In a separate bowl, combine the coconut cream, 3/8 – 1/2 cup maple syrup, vanilla extract, 1 1/2 cup desiccated coconut, creamed coconut, 1/4 cup melted coconut oil, and a pinch of salt.
  7. Mix all coconut cream centre ingredients well until combined.
  8. Taste and adjust sweetness if desired.
  9. Transfer the coconut cream mixture onto the firmed coconut almond base.
  10. Using a spoon or spatula, smooth out the coconut cream mixture to create a level top.
  11. Refrigerate the layered bars for at least 2 hours, or until completely firm.
  12. In a completely dry bowl, combine 1 cup melted coconut oil, a pinch of salt, 1/2 cup maple syrup, and 1 1/2 cup cocoa powder.
  13. Mix well until you achieve a smooth mixture with a melted chocolate consistency.
  14. Remove the firm coconut bar block from the fridge and lift it out of the baking tray using the paper.
  15. Cut the block into evenly sized pieces or bars.
  16. Position a wire rack over another baking tray or a rimmed plate.
  17. Place the cut coconut bars onto the wire rack.
  18. Pour the chocolate shell mixture evenly over the coconut bars, allowing any excess chocolate to drip onto the tray below.
  19. Immediately transfer the chocolate-covered bars onto a clean plate.
  20. Refrigerate the bars for at least 1 hour, or until the chocolate shell is completely set.
  21. Serve and enjoy!

Notes

Always use full-fat coconut cream for the best results; chill it overnight to easily scoop out the thick cream.
Ensure all bowls and utensils are completely dry when preparing the chocolate shell to prevent seizing.
Press the base layer very firmly into the tray to ensure it holds together well.
For clean cuts, use a sharp knife and wipe it between each slice after the bars are fully chilled.

Find it online: https://timelesscrumb.com/raw-vegan-chocolate-covered-coconut-bars/