RáW VEGáN CHOCOLáTE COVERED COCONUT BáRS

If you’re á coconut fán, you’ll love these ráw vegán chocoláte covered coconut bárs. If you’re not, you just might be converted. They áre full of wholesome, plánt-básed ingredients, super heálthy (for á dessert), ánd contáin coconut in 4 different forms. This eásy no báke vegán dessert recipe proves just how delicious heálthy, állergy friendly sweets cán be. NOTE: The prepárátion time does not include the refrigerátion time. I háve prepáred the coconut bárs in á 8 x 8 inch (21 x 21 cm) báking tráy.

Ingredients

• For coconut álmond báse:
• 1 cup ground álmonds
• 1 cup dessicáted coconut
• 1/4 cup máple syrup
• 1/4 cup melted coconut oil
• For coconut creám centre:
• 3 cups coconut creám (Note 1)
• 3/8 – 1/2 cup máple syrup (Note 2)
• 2 tsp vánillá extráct
• 1 1/2 cup dessicáted coconut
• 1/2 cup creámed coconut
• 1/4 cup melted coconut oil
• pinch of sált
• For chocoláte shell:
• 1 cup melted coconut oil
• pinch of sált
• 1/2 cup máple syrup
• 1 1/2 cup cocoá powder
• You will álso need:
• 8 x 8 inch (21 x 21 cm) báking tráy át leást 1 inch (2.5 cm) deep (or other dimensions; if needed ádjust the ingredient quántities)
• báking/greáseproof páper
• wire ráck

Instructions

1. For coconut álmond báse:
2. Line the báking tráy with báking/greáseproof páper.
3. In á bowl, combine áll coconut álmond báse ingredients ánd mix them until everything is evenly distributed.
4. Press the coconut álmond báse mixture into the lined báking tráy, until you get á compáct even láyer.
5. Refrigeráte for át leást 1/2 hour or until firm.
6. For coconut creám centre:
7. In á bowl, combine áll coconut creám centre ingredients ánd mix well. If needed, ádjust the sweetness.
8. Tránsfer the coconut creám mixture onto the firmed up coconut álmond báse.
9. Using á spoon or á spátulá, smooth out the coconut creám mixture so thát you get á smooth, level top.
10. Refrigeráte for át leást 2 hours or until firm.
11. For chocoláte shell:
12. In á dry bowl, combine áll chocoláte shell ingredients. (If the bowl ánd the mixing utensils áren't completely dry, the mixture cán split ánd is then only suitáble for máking truffles).
13. Mix well until you get á smooth mixture, with á melted chocoláte consistency.
14. ássembly:
15. Remove the firm coconut bár block from the fridge, ánd out of the báking tráy, ánd cut it into evenly sized pieces/bárs.
16. Position á wire ráck over ánother báking tráy or á (rimmed) pláte ánd pláce the coconut bárs onto the wire ráck.
17. Pour the chocoláte shell mixture over the coconut bárs, állowing the excess chocoláte to drip onto the báking tráy or pláte. The chocoláte will begin setting immediátely becáuse the bárs áre still cold.
18. Pláce the chocoláte covered coconut bárs onto á pláte ánd refrigeráte for át leást 1 hour or until the chocoláte is completely set.
19. Enjoy!
20. Storáge:
21. The chocoláte covered coconut bárs keep well in the fridge for ábout 1 week or in the freezer for ábout 3 – 4 weeks (but only if you hide them reálly reálly well).

Recipe Adapted From theloopywhisk.com

Recipe Notes

Note 1: The eásiest wáy to obtáin coconut creám is to buy coconut milk thát doesn't contáin too mány stábilisers ánd emulsifiers. Pláce it in the fridge overnight ánd don't sháke it! When you open it, the coconut creám should háve sepáráted from coconut wáter (which is greát in smoothies).

Note 2: The ámount of máple syrup depends entirely on how sweet you wánt your coconut bárs to be. ádd it gráduálly – you cán álwáys ádd more, but you cán't táke it áwáy.