Chocolate Coconut Brownie Bars
Rich, decadent, melt in your mouth no bake brownie bars! Gluten, dairy, and refined sugar free! These babies are an incredibly easy way to satisfy that rich sweet tooth!
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 142 |
| Fat: | 10 g |
| Carbohydrates: | 11 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 40 mg |
| Fiber: | 2 g |
| Sugars: | 10 g |
| Calculated per serving. | |
Serves: 12
Ingredients
Brownie base
- 8 whole8 whole8 whole Medjool Dates
- .5 cup.5 cup.5 cup Almond Flour
- 0.333 cup0.333 cup0.333 cup Raw Cacao Powder
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- .5 tsp.5 tsp.5 tsp Pure Vanilla Extract
Coconut layer
- 2 cups2 cups2 cups unsweetened Coconut Flakes
- .25 cup.25 cup.25 cup Coconut Oil, Melted
- 6 Tbsp6 Tbsp6 Tbsp Pure Maple Syrup
Coating
- 1 cup1 cup1 cup Dark Chocolate
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If your dates aren't very soft then soak them in hot water for 20min + to help soften them before trying to process
- Process brownie ingredients together, then press down into 9x5 loaf pan lined with parchment paper, or a silicone bar mold. Place in the fridge
- Process coconut Ingredients together until combined, then press down overtop brownie base
- Place in the freezer for 30min +
- Melt chocolate
- Slice bars into 12 then dip in melted chocolate, then place on parchment paper, drizzle with more chocolate (optional) and flakey sea salt
- Freeze until chocolate is fully hard ( just a few extra minutes ) and enjoy!
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