I baked these vegan chocolate coconut bars for my friend’s birthday last weekend. The coconut made the bars chewy, and she said they were the best birthday treat she had ever had.
Decadent Vegan Chocolate Coconut Bars
These bars consist of a chewy coconut base topped with a rich fudgy chocolate layer. The recipe can be made in less than an hour and is perfect for serving a crowd or enjoying as a personal snack.
Ingredients
- 1 cup shredded coconut unsweetened
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
- 1/4 cup coconut milk
- 1 tablespoon cocoa powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Make the Coconut Base: In a mixing bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until well combined.
- Spread the Base: Pour the coconut mixture into the prepared baking dish and press down evenly. Bake in the preheated oven for 15 minutes until lightly golden.
- Prepare the Fudgy Layer: In a small saucepan over low heat, melt the dairy-free chocolate chips and coconut milk together. Stir until smooth and creamy. Mix in the cocoa powder until fully incorporated.
- Assemble the Bars: Pour the chocolate mixture over the baked coconut base, spreading it evenly. Return to the oven for an additional 10 minutes.
- Cool and Slice: Allow to cool completely in the pan before slicing into bars. For best texture, refrigerate for an hour before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 12 bars
- Calories: 180kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 20g
I store the bars in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The layers stay fudgy, and I let bars come to room temperature before serving.
