这些自制的椰子咬加达tes and dipped in antioxidant-rich dark chocolate and topped with chopped almonds — ticking all the boxes for an indulgent treat without refined sugar and tons of calories. They’re also super easy to make.
You will have about 1 1/2 ounces (42g) melted chocolate mixture left over; store it in an airtight container at room temperature for up to two weeks. You can re-melt it and pour it over frozen yogurt, and it hardens into a crunchy chocolate shell.
Use dark chocolate that is at least 70% cacao to minimize the added sugar in this satisfying dessert.
Active time: 20 minutes Total time: 40 minutes
Chocolate Covered Almond-Coconut Bars
Ingredients
- 1/2 cup (125ml) canned coconut cream (not coconut milk)
- 3 dates, pitted and chopped
- 2 tablespoons, plus 2 teaspoons coconut oil, melted, divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3 cups (240g) unsweetened shredded coconut flakes
- 1/4 cup (28g) whole roasted almonds, chopped
- 6 ounces (170g) dark chocolate, chopped
Directions
Line a standard loaf pan (4 1/2-by-8 1/2inches/11cm-by-21cm) with plastic wrap, letting excess hang over the sides. Put the coconut cream, dates, 2 tablespoons of the coconut oil, vanilla and salt in a food processor and puree until the dates are smooth. Add the coconut flakes and pulse until the mixture is combined and begins to clump together, about 30, 1-second pulses. Pour the mixture into the prepared pan and tamp down with the bottom of a measuring cup or spoon, so it’s firmly and evenly pressed into the pan. Freeze until firm, about 30 minutes.
In a small microwave-safe bowl, combine the chocolate with the remaining 2 teaspoons of coconut oil. Microwave on high for 1 minute, stir, and then microwave in 30-second bursts, stirring between intervals , until the mixture is smooth, about 90 seconds total. Alternatively, melt the chocolate with the coconut oil in a bowl set over simmering water on the stove.
Line a small baking sheet with parchment paper. Remove the coconut mixture from the loaf pan and place it on a cutting board. Cut the loaf crosswise into 8 slices. Cut each slice in half to make 16 pieces. Put a piece of the coconut mixture into the melted chocolate and flip with a fork to coat. Let excess chocolate drip back into the bowl and transfer to the prepared baking sheet. Sprinkle almonds over the top of the bar. Repeat with the remaining ingredients.
Refrigerate until the chocolate sets, about 30 minutes. Store the coconut bars in an airtight container in the refrigerator for up to 2 weeks.
Serves: 16 | Serving Size: 1 bar
Nutrition (per serving):Calories: 206; Total Fat: 18g; Saturated Fat: 13g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 6g; Protein: 2g
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