These Chocolate Coconut Nut Bars are a delicious vegan treat. They are chewy, with a bit of a crunch, and the layer of chocolate melts in your mouth with each bite!
These bars are a perfect snack to indulge in anytime of the day. Often times I crave for something to snack on that isn’t overly sweet and a few ingredients with some nutritional value. This recipe definitely was a perfect combination of flavours and didn’t require a lot of work or time, it was a win-win!
RECIPE REQUIRES A FEW INGREDIENTS
Dates: there are several varieties and I used Tunisian which is a Northern Africian date; other varieties can be substituted
Walnuts and Hazelnuts: I will always have walnuts on hand, and for this recipe not only did I add walnut, but I included hazelnuts for that added crunch and flavour.
Dark Chocolate: dark chocolate not only gives a rich chocolate flavour but it has less sugar and has many health benefits as I have mentioned in my nutrition facts on my blog.
Coconut: I added unsweetened shredded coconut, and since the dates and chocolate are naturally sweet.
WHEN MAKING THESE DELICIOUS BARS
Dates are a wonderful addition to a base when it comes to a vegan recipe as it has a natural sweetness we look for in a sweet snack. To break down the dates to a sticky fine texture, you will need to use a food processor. Once pulsed several times, and the dates are in pieces, then add the walnuts and pulse a few more times so the walnuts release their natural oils creating moisture and with the dates you will have a sticky texture that will bind the ingredients together.
Walnut are my go to nut and is my favourite to use in baking and cooking. I added walnuts in my base and topping with some hazelnuts. Mix them in with the chocolate and add a few chunks on top for crunch. They are loaded with nutritional goodness and omega 3 and 6, important for our heart and brain function.
I love the flavours of chocolate and coconut together. If you look at my chocolate recipes, a lot of them have coconut in it. It adds crunchy texture we have all grown to love and enjoy in our baking. I toasted some coconut to add to the top layer for that extra crunch and flavour, since toasted coconut release the coconut flavour. Coconut has a natural fat that our body can easily digest. So by adding some to your recipe is one to not worry about. It improves heart health, digestion and helps weight loss.
To note, these vegan bars are sweetened naturally with dates, and coconut, and coconut oil, which can be substituted with honey as an option. You can make these no-bake bars in under 10 minutes, refrigerate and enjoy an hour to two later.
HOW TO MAKE THESE YUMMY BARS
Base: In a food processor, add dates and pulse until the dates are chopped. Then add walnuts and continue pulsing and pour in the coconut oil or honey until you get a fine texture and it should be sticky. Press the first layer into a 8 x 8 inch baking pan. Melt chocolate in a saucepan over low heat, stirring occasionally. Once melted, stir in coconut, chopped nuts and salt. Pour over base and spread evenly.
Second layer: once the base is firmly in place, add the melted chocolate mixture, spread evenly to create a smooth layer.
Topping: I toasted 1/4 cup of coconut in a skillet for a few minutes, long enough to create a golden colour. Then add that over the chocolate layer with some large chunks of nuts. Refrigerate for a minimum of one hour to two hours.
There are always additional ingredients that could be added to this recipe. Have fun and try adding dried fruit, sunflower seeds, pumpkin seeds, chia seeds, or chopped peanuts, cashews, or almonds. Any of these ingredients would give these bars depth, flavour and a crunchy texture.
These are so good and yummy! It doesn’t require a lot of ingredients to make something taste this good. I would make something similar to this around Christmas time, and add dried cranberries. Enjoy them anyway you like!
No-Bake Chocolate Coconut Nut Bars
Equipment
- 8 x 8 inch pan
- small skillet or fry pan
- small sauce pan
Ingredients
Base:
- 1 cup dates
- 1 cup walnuts
- 1 tbsp coconut oil or honey
Second layer:
- 200 g dark chocolate chips
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chopped nuts, walnuts, hazelnuts, almonds (I used a combination of walnuts and hazelnuts)
- pinch of Himalayan salt
- 1/4 cup shredded coconut, toasted for topping
Instructions
- In a food processor, add dates and pulse until the dates are chopped. Then add walnuts and continue pulsing and then pour in the coconut oil or honey until you get a fine texture and it should be sticky. Press the first layer into a 8 x 8 inch baking pan.
- Melt chocolate in a saucepan over low heat, stirring occasionally. Once melted, stir in coconut, chopped nuts and salt. Pour over base and spread evenly.
- In a skillet or fry-pan, over low-medium heat, add the shredded coconut until it becomes toasted and golden in colour, about 5 minutes. Stirring occasionally to avoid burning. Sprinkle over the chocolate layer and lightly press with the back of a spoon, then add a few chopped nuts with any extra coconut.
- Place in the refrigerator for a minimum of 1 hour up to 2 hours.
- Remove from refrigerator and allow to sit at room temperature for about 10 minutes. Using a sharp knife, cut into 16 bars. Enjoy!
