Quick & easy no-bake double chocolate coconut date bars. A chewy chocolate base smothered in a thick and creamy chocolate date spread. Sounds like a mouthful, but it’s a mouthful you’ll want to taste.
Chocolate and Coconut -The Ultimate Duo
There are days when all I want to do is throw some ingredients together to make a dessert and call it good. This was one of those days. To be quite honest, sometimes those types of recipes prove to be the most delicious.
Chocolate and coconut have always been one of my favorite flavor combinations. Can you guess what my favorite candy bar was as a kid? Yep. Definitely almond joy. The chewy coconut center coated in a crunchy chocolate layer embedded with chunks of almonds…I mean it was heaven for my tastebuds. Now, this recipe isn’t a mock up of almond joy (although, if you would like me to make a recipe for that feel free to let me know), but this coconut chocolate bar definitely has some nostalgia for me.
What makes these bars SO good?
The chocolate coconut base consists of:
- rolled oats
- finely shredded coconut
- cocoa powder
- almond butter
- maple syrup
- coconut oil
- vanilla extract
The creaminess of the almond butter and sweetness of the coconut melds together to form a delicious mouthfeel. Oats are added to create a bit of crunch and structure to this base. Melted coconut oil adds moisture and bind all the ingredients together.
To top it off -a super creamy chocolate date spread.
Simply, process dates, cocoa powder, coconut oil, and a bit of non-dairy milk in a food processor until smooth. A sweet, but not to sweet, chocolate spread that you may or may not want to spread all over your body 😉 I mean it’s that good.
The creaminess of the spread and chewy/crunchy base makes for a indulgent, yet healthy treat.
These No-Bake Double Chocolate Coconut Date Bars are…
- Oh so delicious!
Quick & easy no-bake double chocolate coconut date bars. A chewy chocolate base smothered in a thick and creamy chocolate date spread.
- ½ cup creamy almond butter
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup finely shredded coconut, unsweetened
- ¼ cup cocoa powder
- 2 cups medjool dates
- ¼ cup cocoa powder
- 1 tbsp melted coconut oil
- 1-2 tbsp non-dairy milk
In a large mixing bowl, whisk together almond butter, maple syrup, coconut oil, and vanilla until creamy. Stir in the rest of the ingredients until thick and thoroughly combined. Press oat/coconut mixture into the bottom of a parchment-lined square baking dish or loaf pan, making sure the top is an even layer. Place in the freezer while preparing the date spread.
To a food processor, add dates, cocoa powder, coconut oil, and milk. Process until smooth. Add 1 tbsp of milk at a time if needed. Spread in an even layer over the oat/coconut base. Let sit in the freezer for 20 min. before slicing into 9 even bars.