Coconut Cream Bars

Name: Coconut Cream Bars
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 squares
Ingredients: 100 grams dried unsweetened shredded coconut; 14 tablespoons coconut cream; 50 grams almonds; 150 grams bittersweet chocolate; 2 tablespoons coconut cream

User Reviews

4.5

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
16 squares
Course
Dessert, Snacks
Cuisine
American

Coconut Cream Bars

Iris Warren

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These super easy no-bake coconut cream bars are a delightfully decadent plant-based snack that's sure to please. With a chocolaty ganache holding together a layer of creamy coconut and a layer of roasted almonds, they're every bit as delicious as they sound.

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Ingredients

Servings

100 grams dried unsweetened shredded coconut (~2 cups)
14 tablespoons coconut cream
50 grams almonds (roughly chopped)
150 grams bittersweet chocolate
2 tablespoons coconut cream

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Instructions

Prepare a 7.5-inch(19.5cm) square baking pan by lining it with parchment paper.
Put the shredded coconut into a bowl and then add 14 tablespoons (¾ cup + 2 tablespoons) of coconut cream. Stir to combine. You can also add some coconut sugar here if you like.
Dump the coconut mixture into the prepared pan and then spread the mixture to the edges in an even layer. Put the pan in the freezer for 15 minutes to set the coconut.
Meanwhile preheat a toaster oven to 360 degrees F (180 C), chop the almonds and place them on a baking sheet. Roast the almonds for about 10 minutes, or until they turn golden brown. Transfer the almonds to a cool surface and let them cool completely.
When the coconut is set, add the chocolate along with 2 tablespoons of coconut cream to a double boiler (bowl set over a pot of simmering water). Stir the chocolate until it's fully melted and smooth.
Dump the chocolate mixture over the coconut and spread evenly over the top. Sprinkle with the roasted almonds and then return to the freezer to set. Once the chocolate is set you can slice it into bars or squares and store them in the fridge (they'll fall apart if they get too warm).