Craving a decadent dessert that's not only incredibly delicious but also completely guilt-free? Look no further! These No Bake Vegan Chocolate Almond Coconut Bars are about to revolutionize your snack game. Imagine sinking your teeth into a rich, chocolatey treat that's packed with wholesome ingredients, requires zero baking, and comes together in just 15 minutes. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves mind-blowing desserts, these bars are your ticket to pure, unadulterated culinary happiness!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup shredded coconut
- 1/4 cup almond butter
- 1/4 tsp salt
Instructions
- Gather all the ingredients: almond flour, cocoa powder, maple syrup, melted coconut oil, shredded coconut, almond butter, and salt.
- In a large mixing bowl, combine 1 cup of almond flour and 1/2 cup of cocoa powder. Mix well until the dry ingredients are evenly distributed.
- Add 1/4 cup of maple syrup and 1/4 cup of melted coconut oil to the dry mixture. Stir until the mixture is well combined and starts to clump together.
- Incorporate 1/2 cup of shredded coconut and 1/4 cup of almond butter into the mixture. Mix thoroughly until all ingredients are fully combined and form a sticky dough.
- Sprinkle 1/4 teaspoon of salt into the mixture and mix again to ensure even distribution of salt.
- Line an 8x8 inch (or similar size) square baking dish with parchment paper, leaving some overhang for easy removal later.
- Transfer the mixture into the lined baking dish. Use a spatula or your hands to press the mixture down firmly and evenly into the dish, ensuring it is compact.
- Place the baking dish in the refrigerator for about 30 minutes to allow the bars to set. If you're in a hurry, you can also place them in the freezer for about 15 minutes.
- Once set, remove the bars from the baking dish using the parchment paper overhang. Cut into 12 equal bars or squares.
- Store the bars in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor. Raw or organic cocoa powder works best.
- Make sure your coconut oil is completely melted and at room temperature before mixing to ensure smooth incorporation.
- Press the mixture very firmly into the baking dish - this helps the bars hold together perfectly when you cut them.
- For extra texture, consider toasting the shredded coconut lightly before adding it to the mixture.
- If the mixture seems too dry, add a little extra maple syrup. If it's too wet, sprinkle in a bit more almond flour.
- For best results, let the bars set in the refrigerator for the full 30 minutes to ensure they're perfectly firm and sliceable.
- Store in an airtight container to maintain freshness and prevent them from absorbing other refrigerator odors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 0mg
