Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 18
Author Kat | The Loopy Whisk

For coconut almond base:
  • 1 cup dessicated coconut
    1/4 cup maple syrup
    1 cup ground almonds
  • 1/4 cup melted coconut oil

For coconut cream centre:
  • 3 cups coconut cream (Note 1)
  • 1 1/2 cup dessicated coconut
    1/2 cup creamed coconut
    3/8 – 1/2 cup maple syrup (Note 2)
    2 tsp vanilla extract
    1/4 cup melted coconut oil
    pinch of salt

For chocolate shell:
  • pinch of salt
    1/2 cup maple syrup
    1 cup melted coconut oil
    1 1/2 cup cocoa powder

You will also need:
  • 8 x 8 inch (21 x 21 cm) baking tray at least 1 inch (2.5 cm) deep (or other dimensions; if needed adjust the ingredient quantities)
  • baking/greaseproof paper
  • wire rack


For coconut almond base:
  1. Line the baking tray with baking/greaseproof paper.
  2. In a bowl, combine all coconut almond base ingredients and mix them until everything is evenly distributed.
  3. Press the coconut almond base mixture into the lined baking tray, until you get a compact even layer.
  4. Refrigerate for at least 1/2 hour or until firm.
  5. For coconut cream centre:
  6. In a bowl, combine all coconut cream centre ingredients and mix well. If needed, adjust the sweetness.
  7. Transfer the coconut cream mixture onto the firmed up coconut almond base.
  8. Using a spoon or a spatula, smooth out the coconut cream mixture so that you get a smooth, level top.
  9. Refrigerate for at least 2 hours or until firm.

For chocolate shell:
In a dry bowl, combine all chocolate shell ingredients. (If the bowl and the mixing utensils aren't completely dry, the mixture can split and is then only suitable for making truffles).
Mix well until you get a smooth mixture, with a melted chocolate consistency.

  1. Remove the firm coconut bar block from the fridge, and out of the baking tray, and cut it into evenly sized pieces/bars.
  2. Position a wire rack over another baking tray or a (rimmed) plate and place the coconut bars onto the wire rack.
  3. Pour the chocolate shell mixture over the coconut bars, allowing the excess chocolate to drip onto the baking tray or plate. The chocolate will begin setting immediately because the bars are still cold.
  4. Place the chocolate covered coconut bars onto a plate and refrigerate for at least 1 hour or until the chocolate is completely set.
  5. Enjoy!

The chocolate covered coconut bars keep well in the fridge for about 1 week or in the freezer for about 3 – 4 weeks (but only if you hide them really really well).

Recipe Notes
Note 1: The easiest way to obtain coconut cream is to buy coconut milk that doesn't contain too many stabilisers and emulsifiers. Place it in the fridge overnight and don't shake it! When you open it, the coconut cream should have separated from coconut water (which is great in smoothies).

Note 2: The amount of maple syrup depends entirely on how sweet you want your coconut bars to be. Add it gradually – you can always add more, but you can't take it away.

Recipe By http://theloopywhisk.com/2017/06/03/raw-vegan-chocolate-covered-coconut-bars/