These Chocolate Coconut Bars have a whole bunch of different flavors. This is the taste of coconut, cocoa and banana. And all this magic is covered in a layer of delicious dark chocolate. These vegan bars do not contain gluten and refined sugar.
I have already made coconut bars and completely covered them with chocolate. Today I made a small change. Instead of pumpkin seeds, I put almond flour in the bars and only poured chocolate on the top of the bars. As a result, I got a three-layer dessert. Chocolate Coconut Bars are very easy to make.
Ingredients for the recipe
Coconut flour – the main dry ingredient. If desired, coconut flour can be replaced with chopped gluten-free rolled oats.
Almond flour – an additive to coconut flour. Almond flour can be replaced with chopped pumpkin seeds. Medjool dates – a natural sweetener in the chocolate layer. Before cooking, soak pitted dates in hot water for 15 minutes.
Banana – a liquid ingredient and sweetener in the second layer.
Cacao powder – will give the chocolate layer a magical taste.
Vanilla extract – gives the bars a unique aroma.
Refined coconut oil – add to the bars and chocolate glaze. When adding coconut oil to chocolate, it becomes elastic and does not break when cut. Instead of refined oil, you can take extra virgin oil.
Dark chocolate – we will make the glaze from it. You will find a recipe for delicious homemade chocolate on my website.
How to Make Chocolate Coconut Bars
Chocolate layer
First, put parchment on the bottom and sides of the mold. Then soak pitted dates in hot water for 15 minutes. After this time, drain the water and put the dates in a blender bowl. Next, add melted coconut oil and vanilla extract to the dates. Grind the dates until smooth.
In a bowl, mix the coconut flour, almond flour and cacao powder. Then add the chopped dates with butter. Collect all the ingredients into one lump. Place the chocolate layer mixture in the form and spread it evenly with a silicone spatula. Put the chocolate layer in the freezer for 30 minutes. Now let’s start making the banana layer.
Banana layer
Place the peeled bananas, melted coconut oil and vanilla extract in a blender bowl. Grind everything until smooth. Then mix the coconut flour and almond flour in a bowl. Next, add the banana puree to the flour mixture and collect everything into one lump.
Place the resulting mass on top of the chocolate layer. Leave the form with the mass on the table. Now we will make the glaze.
Chocolate Glaze for Bars
Put dark chocolate pieces and soft coconut oil in a bowl. Melt the chocolate and butter using a microwave or a double boiler. Since we added coconut oil, there is no need to temper the chocolate.
When the chocolate has melted, pour the glaze over the banana layer. Then put the form in the refrigerator for 2-3 hours to harden the glaze. When the chocolate has hardened, cut the mass into portions.
That’s all our Chocolate Coconut Bars are ready. Treat yourself and your loved ones to a delicious dessert.
Prepare Chocolate Coconut Bars and write your impressions. I am interested in your opinion. Share the recipe with your friends.
Enjoy!
Be healthy and love yourself!
Chocolate Coconut Bars (Vegan | Gluten Free)
Course: Gluten free, Vegan12
servings20
minutes4
hours5
minutes484
kcalIngredients
- Bars
2/3 cup (55g / 1.9oz) coconut flour
1/2 cup (50g / 1.8oz) almond flour
5 pieces (100g / 3.6oz) Medjool dates without pits
3 tablespoons (45g / 1.6oz) refined coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon (12g / 0.5oz) cacao powder
- Banana layer
2/3 cup (55g / 1.9oz) coconut flour
1/2 cup (50g / 1.8oz) almond flour
100g / 3.6oz banana
3 tablespoons (45g / 1.6oz) refined coconut oil, melted
1 teaspoon vanilla extract
- Glaze
100g / 3.6oz dark chocolate
1 heaped tablespoon (25g / 0.9oz) refined coconut oil, soft
Instructions
- Pour hot water over pitted dates for 15 minutes.
- Using a blender, grind the dates, melted coconut oil and vanilla extract.
- In a bowl, mix coconut flour, almond flour and cacao powder.
- Add chopped dates to the flour mixture. Gather all ingredients into one lump.
- Pour the chocolate mass into the mold and spread it evenly with a spatula. Put the form in the freezer for 30 minutes.
- Put bananas, melted coconut oil and vanilla extract into the blender bowl. Grind everything until smooth.
- In a bowl, mix coconut flour, almond flour. Then add banana puree. Gather all dry ingredients into a lump.
- Put the banana mass on top of the chocolate layer.
- Using a microwave or a double boiler, melt dark chocolate and coconut oil. Pour the chocolate glaze over the banana layer.
- Put the form in the refrigerator for 2-3 hours to harden the glaze. When the chocolate has hardened, cut the mass into portions.
Recipe Video
Notes
- Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
- Form 13 cm x 18 cm (5 inches x 7 inches) and parchment paper.
- Store Chocolate Coconut Bars in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
