Servings: 16
- Square baking pan 9x9 inch / 24x24 cm
INGREDIENTS
- 16 Medjool dates, pitted
- 1½ cups almond flour
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons date syrup
- 2 cups finely shredded coconut, unsweetened
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup coconut cream
- 7 ounces/200 grams plant-based dark chocolate
- 4 tablespoons coconut oil
- Flaky sea salt, for topping (optional)
INSTRUCTIONS
- Line a square baking pan with parchment paper. In a food processor, blend the dates, almond flour, cocoa powder, and date syrup until the mixture becomes cohesive and sticky. Press the mixture firmly and evenly into the prepared pan. To avoid sticking, press down with another sheet of parchment or lightly oiled hands.
- In a separate bowl, mix the shredded coconut, maple syrup, vanilla extract, and coconut cream until a thick, paste-like consistency forms. Spread the coconut mixture over the base layer, smoothing it evenly with a spatula.
- Melt the chocolate and coconut oil together in a heatproof bowl set over a pot of gently simmering water (or in a microwave in short intervals), stirring until completely smooth. Pour the chocolate mixture over the coconut layer and tilt the pan to distribute it evenly. Sprinkle with flaky sea salt if using.
- Transfer the pan to the freezer for at least 2 hours, until the bars are fully set. Once frozen, remove from the pan and cut into 16 squares. Store in the freezer and serve chilled.