Vegan Coconut Bars
These vegan coconut bars feature a date and oat base, a sweet coconut layer, and a dark chocolate topping. They're also gluten-free!
Servings 8 pieces
Calories 257kcal
Ingredients
For the base:
- ⅜ cup/ 75 grams Pitted Dates
- ½ cup/ 50 grams Rolled Oats
- 1 heaped tsp Coconut Oil
For the Coconut Layer:
- 3 tbsp/ 40 grams Coconut Oil
- 2 tbsp/ 30 grams Maple Syrup or agave syrup
- 1 cup/ 80 grams Dessicated Coconut
For the Chocolatey Topping:
- 4 oz/ 115 grams Dark Chocolate
- 1 tsp Coconut Flakes for decoration
Instructions
- Make the base: Add the base ingredients to a blender/food processor reserving 20 grams (a few tablespoons) of the oats. Mix well until a sticky dough forms. Transfer to a bowl, and use your hands to mix in the remaining oats.
- Press the base mixture into a loaf tin lined with grease-proof paper. Chill in the freezer for 5 minutes whilst you prepare the next layer.
- Make the coconut layer: In a medium-sized microwaveable bowl, melt the coconut oil. Mix in the maple syrup and dessicated coconut and stir to combine. Press this mixture on top of the base layer and return to the freezer for a further 10 minutes.
- Make the chocolate layer: Melt the dark chocolate in the microwave on medium heat stirring every 30 seconds. Pour over the coconut layer and decorate with coconut flakes (optional). Return to the freezer for a further 15 minutes or until firm.
- Remove from the freezer a few minutes before slicing into 8 squares with a flat-edged knife. Serve and enjoy!
Notes
- These vegan coconut bars will last in the fridge in an airtight container for up to 5 days.
Nutrition
Serving: 1bar | Calories: 257kcal | Carbohydrates: 26.7g | Protein: 2.3g | Fat: 17.7g | Saturated Fat: 14.1g | Cholesterol: 1mg | Sodium: 36mg | Fiber: 4g | Sugar: 16.5g