If you love chocolate and coconut this quick and easy dessert is for you. Unlike most desserts, these bars are not very sweet . You can step up the sweetness by drizzling this dessert with chocolate or adding your sweetener of choice to the dough or coconut cream.
1 C. Almond meal
3/4 C. Coconut flour
3/4 C. Flax seed meal
3/4 C. Cacao powder
8 Medjool dates, pitted
1/4 C. Coconut oil, melted
Water (as needed)
1 T. Cashew butter
In food processor add almond meal, coconut flour, flaxseed, cacao and dates. Process till crumbly and well combined.
Add in coconut oil, nut butter and mix to combine. Add water if needed a Tablespoon at a time, until mixture sticks together when pressed between your fingers.
Transfer mixture to parchment lined cookie sheet. Shape into rectangle and roll evenly onto cookie sheet about 1/2″ thick.
Place in fridge or freezer to set .
Coconut Cream Ingredients:
1 Can Full fat coconut milk (place in fridge until coconut hardens)
3 T. Maple syrup
1 tsp. Vanilla extract
1/2 C. Coconut oil, melted
Place canned coconut milk in fridge overnight so coconut fat separates and hardens.
Scoop coconut milk into food processor add remaining ingredients and mix till well combined.
Pour into bowl and refrigerate till mixture has thickened and is spreadable.
Remove cookie dough from fridge or freezer, spread coconut topping evenly on dough.
Sprinkle with your favorite toppings. I used chopped walnuts and cacao nibs.
Items used in this recipe: