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no-bake creamy coconut bars
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5 from 1 vote

No-Bake Creamy Coconut Bars

This raw dessert uses dates as the sweetener, and you won't believe how tasty and healthy it is!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: no-bake creamy coconut bar recipe, no-bake creamy coconut bars, raw creamy coconut bars
Servings: 16 bars

Ingredients

Bottom Layer

  • 1 cup almond flour Buy almond flour here
  • 1 cup nuts like almonds walnuts, or pecans
  • 2 tablespoon refined coconut oil soft
  • 2-3 Medjool dates pits removed (Large)
  • ⅛ teaspoon pink salt Buy pink salt here

Middle layer

  • 1 cup coconut milk with cream from the can (not light) Buy coconut milk here
  • 2 tablespoon coconut oil, softened refined or unrefined
  • 1- ½ teaspoon vanilla extract
  • 2-½ cups unsweetened shredded coconut.
  • 3-½ tablespoon maple syrup
  • ¼ teaspoon pink salt

Top chocolate layer

  • 3 tablespoon melted refined coconut oil
  • 3 tablespoon cacao powder Buy organic cacao powder here
  • 2-3 tablespoon maple syrup
  • A couple of pinches of pink salt

Instructions

  • To make the base, place all ingredients in a Nutri-Bullet or food processor. Blend until completely combined and it's sticking together. (In a Nutri- Bullet it works best to put in dry ingredients first.) If not sticky enough make sure to add the 3rd date.
  • Dump into a small pan (I used a 9x7). Press into bottom of the pan with your fingers or the bottom of a measuring cup.
  • To make the middle layer, In a clean Nutri-Bullet or processor spoon a cup of coconut milk from a can. (Make sure to use equal amounts of coconut cream and coconut milk mixed with the rest of the ingredients, and blend until all ingredients are incorporated.) Spread this mixture evenly on top of the bottom layer.
  • To make the topping, melt the coconut oil and place in a small bowl. Whisk in cacao powder, maple syrup, and salt. Pour the chocolate evenly over the top.
  • Refrigerate an hour or two before serving to allow all the layers to harden.
  • Before serving let it sit at room temperature for 5-10 minutes to make it easier to cut.

Optional:

  • You can top with shredded coconut or chopped nuts before chilling.

Notes

*You can use unrefined or refined coconut oil for this dessert. Refined doesn't taste like coconut and unrefined does.