Chocolate Delight Coconut Bars are dense, moist and drizzled in chocolate. Easy to make and utterly delicious!
I saw this recipe on swisspaleo.ch and I thought of giving it a try. I used 7 medjool dates instead of 8, 2 tbs of honey and used pecans for the crust. I also made my own chocolate to drizzle on top of the coconut layer (recipe below). It turned out so delicious that I decided to share the recipe here. So here is my version of it:
Recipe
Paleo Chocolate Delight Coconut Bars
Ingredients
Chocolate Crust:
- 7 medjool dates
- 4 tbs raw cacao powder
- 1 teaspoon vanilla extract
- 1 cup pecans
- pinch fine himalayan salt
Coconut layer:
- 1 ½ cups unsweetened shredded coconut
- 2 tbs raw honey, or maple syrup
- ⅓ cup blanched almond flour
- ¼ cup coconut oil
- pinch fine himalayan salt
Chocolate drizzle:
- 3 tbs cocoa butter
- 3 tbs coconut oil
- 2 tbs raw cacao powder
- 1 tbs raw honey, or maple syrup
To see the brands I use, click each ingredient above or visit my Amazon shop Amazon shop!
Instructions
Crust
- Mix all of the crust ingredient in a food processor or vitamix.
- Line an 8x8 baking dish with parchment paper and press the dough evenly on the pan.
Coconut layer:
- Mix all coconut ingredients in a bowl.
- Spread the mixture over the crust evenly.
- Place the dish in the freezer and go on to making the chocolate.
Chocolate:
- In a double boiler melt the coconut oil and the cacao butter.
- Add the honey and cacao powder. Mix until all is combined.
- Drizzle on top of the coconut layer.
- Place the dish back in the freezer for about 20 mins and cut into approximately 1 inch squares.
Notes
Makes about 20 squares. Keep stored in the fridge.
Nutrition per serving
Calories: 194.2kcalProtein: 1.8gFat: 16.9gSaturated Fat: 10.3gSugar: 9gFiber: 2.9gCarbohydrates: 12.5gNet Carbs: 9.6g
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Made this recipe?Let me know how it was! Please leave a review and photo in the comments below.
