These vegan coconut bars feature a date and oat base, a sweet coconut layer, and a dark chocolate topping. They're also gluten-free!
Course Dessert
Cuisine vegan
Prep Time 45 minutesminutes
Chill Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8pieces
Calories 257kcal
Author Shivani Raja
Ingredients
For the base:
⅜ cup/ 75 gramsPitted Dates
½ cup/ 50 gramsRolled Oats
1heaped tspCoconut Oil
For the Coconut Layer:
3 tbsp/ 40 gramsCoconut Oil
2 tbsp/ 30 gramsMaple Syrupor agave syrup
1 cup/ 80 gramsDessicated Coconut
For the Chocolatey Topping:
4 oz/ 115 gramsDark Chocolate
1tspCoconut Flakesfor 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.