From the Kitchen · Monthly Recipe
Chocolate Coconut Bars
Ingredients for Coconut Layer:
2½ cups unsweetened shredded coconut
½ cup coconut cream
¼ cup melted coconut oil
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
Chocolate Layer:
1½ cups dairy-free dark chocolate chips
1 tablespoon coconut oil
Optional Toppings:
Flaky sea salt
Toasted coconut flakes
Chopped roasted almonds
Crushed pistachios
Directions:
Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
In a large bowl, combine:
Shredded coconut
Coconut cream
Melted coconut oil
Maple syrup
Vanilla extract
Sea salt
Mix until everything is evenly coated and the mixture holds together when pressed.
Transfer the coconut mixture to the prepared pan.
Press firmly into an even layer using the back of a spoon or measuring cup.
Chill for 20–30 minutes until firm.
Now melt the chocolate chips and coconut oil over a double boiler.
Pour the melted chocolate over the chilled coconut layer.
Spread evenly with a spatula.
Sprinkle with flaky sea salt or toasted coconut if desired.
Refrigerate for 1½–2 hours, or until the chocolate is completely firm.
Slice & Serve
Lift the bars out using the parchment paper.
Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
2½ cups unsweetened shredded coconut
½ cup coconut cream
¼ cup melted coconut oil
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
Chocolate Layer:
1½ cups dairy-free dark chocolate chips
1 tablespoon coconut oil
Optional Toppings:
Flaky sea salt
Toasted coconut flakes
Chopped roasted almonds
Crushed pistachios
Directions:
Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
In a large bowl, combine:
Shredded coconut
Coconut cream
Melted coconut oil
Maple syrup
Vanilla extract
Sea salt
Mix until everything is evenly coated and the mixture holds together when pressed.
Transfer the coconut mixture to the prepared pan.
Press firmly into an even layer using the back of a spoon or measuring cup.
Chill for 20–30 minutes until firm.
Now melt the chocolate chips and coconut oil over a double boiler.
Pour the melted chocolate over the chilled coconut layer.
Spread evenly with a spatula.
Sprinkle with flaky sea salt or toasted coconut if desired.
Refrigerate for 1½–2 hours, or until the chocolate is completely firm.
Slice & Serve
Lift the bars out using the parchment paper.
Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.