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Chocolate Coconut Bars

No-bake chocolate coconut bars with two creamy layers: dark chocolate-cashew layer and coconut-cashew layer. Vegan and gluten-free.
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Author Nensi Beram

Ingredients

First layer - coconut

  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g shredded coconut
  • 50 g cashews ground
  • 3-4  tablespoons agave
  • 2 tablespoons   coconut oil

Second layer - chocolate

  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 4 tablespoons  agave
  • 6 tablespoons  coconut oil
  • 100  g dark chocolate
  • 1 tablespoon cacao powder

Chocolate dip

  • 100 g dark chocolate
  • 2 tablespoons coconut oil
  • 1 tablespoon agave  for extra sweetness

Instructions

First layer - coconut

  • Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind. Put it in a food processor.
  • Add shredded coconut, ground cashews, agave nectar and coconut oil and process on high until the mixture sticks together.
  • Spread the mixture into 12 rectangle bar silicone cake baking mold and press down firmly to form the first layer. Refrigerate while you make the chocolate layer.

Second layer - chocolate

  • Melt chocolate over low heat in a medium pot. Let it cool down a bit.
  • Place the coconut cream into the blender. Add melted chocolate, agave, and cacao powder. Blend on high speed until combined. Add 6 tablespoons coconut oil and blend again until the mixture becomes smooth and creamy. Adjust sweetness.
  • Pour the chocolate filling on top of the coconut layer. Place the bars in the freezer for a couple of hours until firm. 

Chocolate dip

  • Melt 2 tablespoons coconut oil and chocolate over low heat in a medium pot. Add 1 tablespoon agave if needed. Let it cool down a bit.
  • Dip every bar evenly in melted chocolate.