Oh, friends, do I have a treat for you today! There’s something so wonderfully satisfying about making a dessert that feels a little bit indulgent, a little bit special, and also incredibly easy. These RAW VEGAN CHOCOLATE COVERED COCONUT BARS are exactly that. They remind me of those candy bars from my childhood, but so much better because they’re made with simple, wholesome ingredients. Every time I whip up a batch, my kitchen fills with the sweet scent of coconut and chocolate, and I just know it’s going to be a good day.
Why You’ll Love This RAW VEGAN CHOCOLATE COVERED COCONUT BARS
- They’re incredibly easy to make with no baking required – perfect for a hot day or when you just don’t want to turn on the oven!
- The texture is out of this world: a firm, chewy base, a creamy, sweet coconut center, and a satisfying chocolate snap.
- They’re made with simple, wholesome ingredients you can feel good about.
- These bars are naturally vegan and gluten-free, making them a crowd-pleasing dessert for almost everyone.
Ingredients You’ll Need
- Ground almonds: This forms the delicious, slightly nutty base. You can make your own by pulsing blanched almonds in a food processor, or use store-bought almond flour.
- Dessicated coconut: This is dried, shredded coconut. Make sure it’s unsweetened for best results, as we’re adding our own sweetness.
- Maple syrup: Our natural sweetener for all three layers. Adjust to your taste, but the amounts given create a perfectly balanced sweetness.
- Melted coconut oil: This is key for binding the layers and helping them set up firm in the fridge. It also gives the chocolate shell its lovely snap!
- Coconut cream: Make sure you get full-fat coconut cream, not coconut milk. Chill your cans overnight and scoop out the thick cream from the top.
- Vanilla extract: Adds a beautiful depth of flavor to the coconut center.
- Creamed coconut: This is a solid block of concentrated coconut flesh. It adds extra richness and firmness to the coconut center.
- Cocoa powder: Unsweetened cocoa powder is what we use for our rich chocolate shell.
How to Make RAW VEGAN CHOCOLATE COVERED COCONUT BARS Step by Step
First things first, let’s get our base ready! Grab your 8×8 inch baking tray and line it with baking paper. This makes it super easy to remove your bars later. Now, in a bowl, combine your ground almonds, dessicated coconut, maple syrup, and melted coconut oil. Give it a good mix until everything is evenly distributed – it should feel a bit like wet sand.
Press this mixture firmly into your lined tray to create a compact, even layer. Really get in there and make it flat! Once your base is looking good, pop it into the fridge for at least 30 minutes. This is where it firms up and becomes the perfect foundation for our creamy center.
While the base is chilling, let’s make the star of the show: the coconut cream center! In another bowl, combine your coconut cream, maple syrup, vanilla extract, dessicated coconut, creamed coconut, melted coconut oil, and a tiny pinch of salt. Mix it all really well until it’s wonderfully smooth and combined. Take a little taste and adjust the sweetness if you like – this is your creation! Once your base is firm, spread this creamy coconut mixture evenly over it. Smooth it out with a spoon or spatula until you have a level top. Back into the fridge it goes, this time for at least 2 hours, or until it’s lovely and firm. This is where the magic really happens!
My Top Tips for Success
- I always make sure my coconut cream is extra cold before scooping out the thick cream. It makes a huge difference in the texture of the center.
- Trust me on this one: don’t skip lining your baking tray with paper! It makes removing the bars so much easier and prevents sticking.
- When pressing the base, use the back of a spoon or even your hands to get a really compact, even layer. This prevents crumbling later.
- In my experience, chilling each layer fully is crucial for clean cuts and a perfect set. Patience is a virtue here!
- For the chocolate shell, make sure your bowl and utensils are completely dry. Any water can cause the chocolate to seize up.
Common Mistakes to Avoid
- Not chilling layers long enough: This will result in soft, messy bars that are hard to cut. Always chill each layer until firm.
- Not scooping thick coconut cream: If you use the watery part of the coconut cream, your center won’t set properly. Only use the thick, solid cream from the top of a chilled can.
- Using wet utensils for chocolate shell: This can cause the chocolate to seize and become lumpy. Ensure everything is completely dry.
- Cutting bars before fully chilled: The bars will crumble and lose their shape. Make sure the coconut center is very firm before cutting.
- Forgetting the baking paper: Removing the bars from the pan without it will be a nightmare! Always line your tray.
How to Store RAW VEGAN CHOCOLATE COVERED COCONUT BARS
- Fridge: These delicious bars keep well in an airtight container in the fridge for about 1 week.
- Freezer: For longer storage, you can freeze them in an airtight container for about 3-4 weeks. Just make sure they’re hidden well, or they might disappear!
Frequently Asked Questions
What kind of coconut cream should I use?
You should use full-fat coconut cream, not coconut milk. Chill the cans overnight and scoop out only the thick, solid cream from the top, leaving the watery liquid behind.
Can I use a different sweetener instead of maple syrup?
While the recipe calls for maple syrup, you could experiment with agave nectar. However, the maple syrup adds a lovely flavor that complements the coconut and chocolate beautifully.
Why did my chocolate shell seize up?
The most common reason for a seized chocolate shell is moisture. Make sure your bowl and all your mixing utensils are completely dry before combining the chocolate shell ingredients.
Can I make these bars ahead of time?
Absolutely! These RAW VEGAN CHOCOLATE COVERED COCONUT BARS are perfect for making in advance. They need significant chilling time, so preparing them the day before you plan to serve them is ideal.
What if I don’t have ground almonds?
You can make your own ground almonds by pulsing blanched almonds in a food processor until they form a fine meal. Just be careful not to over-process, or you’ll end up with almond butter!
I really hope you give these RAW VEGAN CHOCOLATE COVERED COCONUT BARS a try! They’re such a delightful, easy treat that brings so much joy. If you make them, please let me know how they turn out – I love hearing about your kitchen adventures!
PrintRAW VEGAN CHOCOLATE COVERED COCONUT BARS
These delightful no-bake bars feature a chewy almond-coconut base, a rich coconut cream center, and a snappy chocolate shell.
- Prep Time: 30
- Total Time: 180
- Yield: 12-16 bars
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
- Line an 8×8 inch (21×21 cm) baking tray with baking or greaseproof paper.
- Combine ground almonds, 1 cup dessicated coconut, 1/4 cup maple syrup, and 1/4 cup melted coconut oil in a bowl.
- Mix the ingredients until evenly distributed.
- Press the mixture firmly and evenly into the lined baking tray.
- Refrigerate the base for at least 30 minutes, or until firm.
- In a separate bowl, combine 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, and a pinch of salt.
- Mix all coconut cream center ingredients well.
- Taste and adjust sweetness if desired.
- Transfer the coconut cream mixture onto the chilled coconut almond base.
- Smooth out the coconut cream mixture with a spoon or spatula to create a level top.
- Refrigerate the bars for at least 2 hours, or until the center is firm.
- In a dry bowl, combine 1 cup melted coconut oil, a pinch of salt, 1/2 cup maple syrup, and 1 1/2 cup cocoa powder for the chocolate shell.
- Mix well until you have a smooth mixture with a melted chocolate consistency.
- Remove the firm coconut bar block from the fridge.
- Carefully lift the block out of the baking tray using the baking paper.
- Cut the block into evenly sized pieces or bars.
- Position a wire rack over another baking tray or a rimmed plate.
- Place the cut coconut bars onto the wire rack.
- Pour the chocolate shell mixture over the coconut bars, allowing excess chocolate to drip onto the tray or plate below.
- Place the chocolate covered coconut bars onto a plate.
- Refrigerate for at least 1 hour, or until the chocolate is completely set.
- Serve and enjoy!
Notes
Ensure coconut cream is chilled overnight; only use the thick cream from the top.
Always line your baking tray with parchment paper for easy removal.
Chill each layer fully to ensure clean cuts and a firm texture.
Use completely dry bowls and utensils when making the chocolate shell to prevent seizing.
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