Vegan & Paleo No-Bake Chocolate Coconut Bars
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Vegan & Paleo No-Bake Chocolate Coconut Bars

Vegan & Paleo No-Bake Chocolate Coconut Bars


Scale

Ingredients

Base

  • 1 cup hazelnuts (roasted)
  • 4 tbsp coconut flour
  • ¼ cup maple syrup
  • ¼ cup cacao powder
  • 2 ½ tbsp coconut oil

Coconut layer

  • 1 ½ cans full-fat coconut cream/milk (solid part) unsweetened
  • 3 tbsp coconut oil
  • 4 tbsp coconut butter
  • 1 cup shredded unsweetened coconut
  • ¼ cup maple syrup

Chocolate mousse topping

  • ½ can full-fat coconut milk (unsweetened)
  • 5 oz paleo/stevia sweetened vegan chocolate chips
  • 1 tbsp maple syrup

Instructions

  1. Line an 8 inch square brownie pan with plastic foil.
  2. In a food processor add hazelnuts, coconut flour, cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture. Press into the base of the brownie pan and place in freezer for about 10 minutes.
  3. To prepare the coconut layer add solid part of coconut cream/milk, coconut oil, coconut butter and maple syrup in a small saucepan and combine over low-medium heat. Fold in shredded coconut and mix well.
  4. Pour coconut mixture into the brownie pan and freeze for another 1-2 hours until set.
  5. In the meantime prepare chocolate 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.
  6. Pour on top of coconut layer and transfer back into the freezer for another 20-30 minutes until fully set.
  7. Cut into squares and enjoy. Store leftovers in the refrigerator in an airtight container for up to one week.

Notes

Refrigerate coconut milk overnight. Use solid part only.

Find more of Julia’s recipes on @delight.fuel.

Vegan & Paleo No-Bake Chocolate Coconut Bars Vegan & Paleo No-Bake Chocolate Coconut Bars

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