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Homemade Chocolate Coconut Almond Bars. photo
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Chocolate Coconut Almond Bars.

Creamy, layered no-bake bars with an almond-date base, coconut filling, and a chocolate-almond butter topping.
Prep Time20 minutes
Cook Time2 minutes
Total Time1 hour 22 minutes
Servings: 16 bars

Ingredients

  • 1/2 cup raw almonds
  • 1 cup unsweetened flaked coconut for base
  • 12 Medjool dates pitted
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil
  • 2 cups unsweetened flaked coconut for coconut layer
  • 1/2 cup canned coconut milk
  • 2 tablespoons honey
  • salt pinch
  • 12 ounces dark chocolate chopped, or semisweet
  • 2 tablespoons almond butter rounded
  • cacao nibs for topping (optional)
  • hemp seeds for topping (optional)

Instructions

  • Line an 8x8-inch baking pan with parchment paper and set aside.
  • Combine the almonds, 1 cup flaked coconut, pitted dates, and vanilla in a food processor; pulse until the mixture is finely chopped but still slightly chunky.
  • Add the coconut oil to the food processor and pulse briefly until the base holds together; avoid over-processing.
  • Press the base mixture evenly into the prepared pan, then place the pan in the freezer while you make the coconut layer.
  • Without cleaning the processor, combine 2 cups flaked coconut, coconut milk, honey, and a pinch of salt; pulse until finely ground and cohesive.
  • Remove the pan from the freezer and spread the coconut layer evenly over the chilled base, then return the pan to the freezer.
  • Melt the chopped chocolate either in a double boiler or in the microwave, stirring every 30 seconds until smooth.
  • Take the pan from the freezer and pour the melted chocolate over the coconut layer, spreading to cover evenly.
  • Drop the rounded tablespoons of almond butter on top of the chocolate and use a skewer or knife to swirl it into the chocolate.
  • Sprinkle cacao nibs and hemp seeds over the top if using, then cover and refrigerate for 30–60 minutes until the chocolate is set.
  • Run a sharp knife under hot water, dry it, and cut the set slab into about 16 squares; press any chocolate back into place if it separates.

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Food Processor
  • Microwave-safe bowl or double boiler
  • Spatula
  • Sharp Knife
  • Measuring cups and spoons

Notes

  • Use Medjool dates for best texture.
  • Do not over-process the base; keep it slightly chunky.
  • Chill between layers to make assembly easier.
  • Warm the knife between cuts for cleaner slices.