These Vegan Chocolate Coconut Bars will please all chocolate lovers. Cocoa in the filling and dark chocolate glaze. What could be better? I recently made coconut bars. I took that recipe as a basis and made a few changes. The most important of them is cocoa.
Coconut Bars turned out very tasty. They are perfect with a cup of aromatic coffee or tea. In addition, this dessert does not contain gluten and sugar. It is very easy to prepare the bars.
Ingredients for the recipe
Coconut flour – the principal component of the recipe. It will give the bars a pleasant taste.
Pumpkin seeds – lightly fry before cooking. Then cool the seeds and then grind in a blender or coffee grinder until flour. You can replace pumpkin seeds with almonds. Bananas – will give the bars sweetness and a pleasant taste. Instead of bananas, you can use dates.
Coconut oil – it hardens in the refrigerator and will give the filling hardness.
Vanilla extract – will give the bars a magical taste and aroma.
Cacao powder – the principal ingredient of the filling.
Dark chocolate – the finishing touch of the recipe. Use only good chocolate. The best option is to make chocolate yourself. The recipe for delicious homemade chocolate is on my website. And be sure to temper the chocolate. How to do this, you will find in the recipe card in the notes.
How to Make Vegan Chocolate Coconut Bars
First, as usual, prepare the mold. Put parchment on the bottom and walls. I used a cardboard box as a mold. Its size is in the recipe card in the notes.
So let’s get started. In a bowl, mix coconut flour, crushed pumpkin seeds and cocoa powder. Then put bananas, melted coconut oil and vanilla extract in a blender bowl. Grind everything until smooth.
Then pour the banana mixture into a bowl with dry ingredients. Gather everything into one lump. Next, evenly distribute the filling over the mold. After that, put the filling in the freezer for 30 minutes.
Now we need to melt the chocolate and temper it. You can melt the chocolate in the microwave or in a double boiler. When the chocolate is ready, cut the filling into portions. I got 16 pieces.
Using a fork, dip each bar in chocolate and place on parchment. Then put the bars in the refrigerator for 1 hour to harden the chocolate. When the chocolate has hardened, enjoy a delicious dessert. And please your loved ones with it.
Make Vegan 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!
Vegan Chocolate Coconut Bars (Gluten Free | Sugar Free)
Course: Recipes16
servings10
minutes1
hour30
minutes435
kcalIngredients
- Bars
1 cup (80g / 2.8oz) coconut flour
1 cup (150g / 5.3oz) pumpkin seeds, fried
200g / 7oz peeled bananas
1/4 cup (60g / 2.1oz) refined coconut oil, melted
1 teaspoon vanilla extract
2 tablespoons ( 25g / 0.9oz) cacao powder
- Glaze
200g / 7oz dark chocolate
Instructions
- In a bowl, mix coconut flour, crushed pumpkin seeds and cacao powder.
- In a blender, grind bananas, melted coconut oil and vanilla extract.
- Pour the banana mixture into the flour mixture and collect all the ingredients into a lump.
- Put the filling into the mold and dispersed it. Put the filling in the freezer for 30 minutes.
- Using a microwave or a double boiler, melt the chocolate and temper it.
- Cut the filling into portions. Dip each piece in melted chocolate and place on parchment. Put the bars in the refrigerator for 1 hour to harden the chocolate.
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.
- Grind pumpkin seeds in a blender or coffee grinder
- Tempering chocolate : Heat the chocolate to 45°C / 110°F. Then cool to 27°C / 80°F. Stir the chocolate constantly with a silicone spatula. So that the chocolate cools down quickly, put something cold under the bowl.
- 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.
