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RAW VEGAN CHOCOLATE COVERED COCONUT BARS

RAW VEGAN CHOCOLATE COVERED COCONUT BARS
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These delightful no-bake bars feature a chewy almond-coconut base, a rich coconut cream 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. Combine ground almonds, 1 cup dessicated coconut, 1/4 cup maple syrup, and 1/4 cup melted coconut oil in a bowl.
  3. Mix the ingredients until evenly distributed.
  4. Press the mixture firmly and evenly into the lined baking tray.
  5. Refrigerate the base for at least 30 minutes, or until firm.
  6. 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.
  7. Mix all coconut cream center ingredients well.
  8. Taste and adjust sweetness if desired.
  9. Transfer the coconut cream mixture onto the chilled coconut almond base.
  10. Smooth out the coconut cream mixture with a spoon or spatula to create a level top.
  11. Refrigerate the bars for at least 2 hours, or until the center is firm.
  12. 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.
  13. Mix well until you have a smooth mixture with a melted chocolate consistency.
  14. Remove the firm coconut bar block from the fridge.
  15. Carefully lift the block out of the baking tray using the baking paper.
  16. Cut the block into evenly sized pieces or bars.
  17. Position a wire rack over another baking tray or a rimmed plate.
  18. Place the cut coconut bars onto the wire rack.
  19. Pour the chocolate shell mixture over the coconut bars, allowing excess chocolate to drip onto the tray or plate below.
  20. Place the chocolate covered coconut bars onto a plate.
  21. Refrigerate for at least 1 hour, or until the chocolate is completely set.
  22. 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.

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