Description
These 5 Ingredient Vegan Coconut Chocolate Bars are thick, indulgent, and packed with rich coconut flavor enrobed in a velvety layer of paleo-friendly chocolate. This no-bake, gluten-free dessert is perfect for a healthy treat that’s easy to make using simple ingredients like coconut flakes, coconut oil, and vegan chocolate chips. The bars come together in just 15 minutes and deliver a wonderfully satisfying texture that’s both chewy and chocolaty.
Ingredients
Coconut Bars
- 2 ½ cups unsweetened coconut flakes or shreds
- 2 tablespoons coconut oil, solid or melted
- ¼ cup + 2 tablespoons coconut cream*
- 3 tablespoons pure maple syrup
Chocolate Layer
- ½ cup paleo-friendly chocolate chopped or vegan chocolate chips
- ¼ cup coconut cream
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with wax paper or parchment paper. This will prevent the bars from sticking and make it easier to remove them once set.
- Make the Coconut Bars: Add the coconut flakes, coconut oil, coconut cream, and maple syrup to a food processor. Blend until the mixture becomes wet, sticky, and the coconut is broken down into smaller but slightly noticeable pieces. Avoid over-blending to ensure bars aren’t too crumbly.
- Form the Bars: Pour the coconut mixture into the prepared pan. Press down firmly and smooth the mixture into a tightly packed, even layer. Set the pan aside while preparing the chocolate layer.
- Prepare the Chocolate Layer: In a microwave-safe bowl, combine the chopped paleo chocolate or vegan chocolate chips with ¼ cup coconut cream. Heat in 15-second increments, stirring well between each, until the mixture is just melted and smooth. Alternatively, use a double boiler to melt the chocolate and coconut cream together gently.
- Assemble and Chill: Pour the melted chocolate mixture evenly over the packed coconut base. Use a clean rubber spatula to smooth the chocolate into an even layer. Place the pan in the freezer for 40 to 70 minutes to set. For firmer bars with cleaner slices, chill longer.
- Slice and Serve: Once fully set, remove the bars from the freezer and cut into 16 equal pieces. Serve immediately or store as desired.
Notes
- Where to Buy Ingredients: Raw coconut chips or small coconut shreds, organic extra virgin coconut oil, coconut cream, pure maple syrup, and vegan or paleo chocolate chips can usually be found at health food stores or online specialty shops.
- Substituting Coconut Cream: To make coconut cream from canned coconut milk, refrigerate a full-fat can (not light) overnight without shaking. The solidified white layer on top is the coconut cream—gently scoop it out and use in the recipe.
- Storage Instructions: Store bars in an airtight container in the refrigerator for 1-2 weeks. For longer storage, freeze up to 1 month in a freezer-safe container and thaw about 15 minutes before serving.
- Room Temperature Storage: Bars can be kept at room temperature for 3-4 hours but may soften and become fragile; refrigeration is recommended for best texture.
- Food Processor Recommendation: A high-quality food processor is essential for achieving the perfect texture. Choose one that is efficient and affordable for best results.
