I am most certainly a human with very human needs. Chocolate is one of those very human needs. After finding out I was lactose intolerant many moons ago, I was forced to get creative with baked goods and sweets. And while I may have gone over board from time to time (I have Isa Chandra’s Vegan Cookies Invade Your Cookie Jar to thank for that), I think I’ve finally maintained a healthy amount of indulgences.
I’ve been following pretendhealthfreak’s drool-worthy Instagram for a few months and came upon her recipe for Bountylicious Slice. This coconut bar recipe derives from hers. Mine is VERY similar because her’s is that good, but I did make some alterations.
Coconut Bars
Prep time
Cook time
Total time
Author: OhYaGood
Recipe type: Dessert
Cuisine: American
Serves: 16 squares
Ingredients
- BASE
- 2 Medjool dates, soaked in water for 30 minutes
- ½ cup pecan meal
- ½ cup coconut flour
- 2 T coconut oil
- 1 T cocoa
- 1 T coconut cream
- COCONUT LAYER
- 1½ c shredded coconut
- 1½ T coconut milk
- 1 T coconut oil
- 1 T brown rice syrup
- TOPPING
- 3 T coconut oil
- 2 T brown rice syrup
- 1 T cocoa powder
- ½ T coconut butter
- Sea Salt
Instructions
- Line square pan with parchment
- Combine base ingredients and press into pan
- Refridgerate for 30+ minutes
- Mix coconut layer together and spread on top of layer
- Freeze for 30+ minutes
- Combine topping ingedients and pour over coconut layer
- Sprinkle with sea salt
- Freeze for 30+ minutes
- Cut into squares
