No-Bake Chocolate Coconut Nut Bars

No ratings yet

No-Bake Chocolate Coconut Nut Bars

These decadent chocolate coconut bars with a walnut date base and chunks of nuts and toasted coconut topping makes a perfect snack.

Prep Time10

Refrigerate for:1

Total Time1 10

Course: Dessert, Snack

Servings: bars

Calories: 189kcal

Author: Rose

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!

Notes

Store these bars in the refrigerator in an air-tight container with parchment paper between layers for a week. For freezing, do the same with parchment or wax paper between layers in an air-tight container or freezer bag and they will last in the freezer for about 3-4 months.

Nutrition