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Chocolate Coconut Bars

Course Dessert, Snack
Keyword chocolatate coconut bars no bake, clean eating dessert, coconut chocolate slice no bake, healthy coconut chocolate slice

Ingredients

Base Crust

  • 1 1/2 cups almonds, walnuts or a mix
  • 1 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup oats, instant or quick
  • 1/4 cup cocoa or cacao powder
  • 1 teaspoon vanilla extract

Coconut Filling

  • 1 1/2 cups cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream or milk, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/2 cup desiccated coconut
  • 1/4 cup honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemon-ey you like it)

Chocolate Mousse Topping

  • 1/2 13.5 oz can coconut cream or milk, full-fat
  • 8 oz chocolate chips
  • 1 tablespoon honey or maple syrup

Instructions

Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place almonds into a food processer and process until broken down and crumbly. Add dates, oats, cocoa powder and vanilla extract and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture and different sized “bits” in your slice base.
    Press the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
     

Coconut Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, desiccated coconut, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.
    Taste test and add more honey or lemon if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
     

Chocolate Mousse Topping

  • In a small saucepan add coconut milk and heat over low-medium heat. Add chocolate chips and stir until chocolate has fully melted and incorporated.
    Let cool a little then pour on top of coconut layer and transfer back into the freezer for another 20-30 minutes until fully set.
    Cut into 12-16 squares (depending on what size you prefer). Store leftovers in the refrigerator in an airtight container for up to one week.
     
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