Chocolate Fudge Coconut Bars
by lisa | 11 November 2012 12:31
I love coconut and I love chocolate. And I especially love them together. These bars are, for me, kind of a paleo-friendly version of a Bounty Bar, an Almond Joy and a fudge brownie all combined into one. I will not be eating them all myself, tempting as that may be (they are really, really good). I love trying out new things and making desserts, but I absolutely believe that treats should be for ‘sometimes’, not ‘all the time’. I’ll be taking these in to work or in to Fit2Day to share.
The Bottom Fudgy Brownie Layer
This part is actually a recipe that I have been making for years. I make little fudge truffles out of it. I roll the dough into balls and try not to eat them all. I thought the dough would make the perfect chocolaty base for this recipe. Feel free to just make this part and roll it into little truffle bites (they are really good rolled in grated coconut).
- 1 cup of nuts (any), today I used almonds
- 8 large medjool dates (about 225 grams), pitted–must be medjool dates, other kinds are just too dry
- 1 tsp vanilla extract
- 1/8 tsp salt
- 4 Tablespoons of cacoa powder
These are the dates and the cacoa powder that I use. I got the dates at Coop and the cacoa powder at Migros.
What you’ll need
- Throw it all into a food processor together and mix until a dough ball forms.
What it should look like
- Grease an 8″x8″ pan and press your dough into it. Use a spatula or a spoon because it’s a little sticky.
- Set your bottom layer aside while you make the coconut part.
The Coconutty Layer
- 1 1/2 cups grated coconut (“Kokosnuss gerapselt”), unsweetened and finely shredded
- 2-3 Tablespoons honey (I used 2)
- 1/3 cup almond flour
- 1/4 cup coconut oil, melted
- pinch of salt
Put it all in a bowl and mix it up together until well combined. Spread this over your bottom layer and use a spoon to press it down firmly.
The Fancypants Part
- 25 grams of 70% dark chocolate
- 20 almonds
I tried to make these bars look all pretty by drizzling melted chocolate over the top. I’m pretty sure I’m not very good at drizzling…
My drizzle skills are lacking
I melted 25 grams of 70% dark chocolate (1/4 of a bar) over low heat. I don’t have a microwave, but that would totally work. Then you drizzle. Easier said than done. I used a spoon, but you could probably use a piping bag or something fancy like that. Then place your almonds on top in neat little rows so that you end up with one per bar.
Ready for cutting
Now put it in the refrigerator for an hour (or the freezer for 15-20 minutes if you are impatient like me) before using a knife to cut into squares.
Taste as good as they look!
Ingredients
- 1 cup of nuts (I used almonds)
- 225 grams (8 ounces) medjool dates, pitted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 Tablespoons cacoa powder
- 1 1/2 cups grated coconut (unsweetened)
- 2-3 Tablespoons honey (I used 2)
- 1/3 cup almond flour
- 1/4 coconut oil, melted
- pinch of salt
- 25 grams (about 1 ounce) dark chocolate
- 20 almonds
Instructions
- Put all of the ingredients in a food processor together and process until a dough ball forms
- Grease or line the bottom of an 8X8 pan with parchment paper
- Spread the mixture out over the pan. Tip: lay a piece of parchment paper over it to help press it down with you hands or a spoon and you won't have to get all sticky.
- Set aside and make the next layer
- Mix all of the ingredients together in a mixing bowl until well combined
- Spread out over the bottom layer and press down with a spoon
- Melt your chocolate and drizzle it over the top of everything
- Top with whole almonds if you want
- Now put it in the fridge for a few hours before cutting into squares
Notes
You can use other nuts in the bottom layer and it will work just fine.
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Source URL: https://swisspaleo.ch/chocolate-fudge-coconut-bars/