Making this sweet treat at home lets you pick the ingredients. You get less sugar but still enjoy chocolate, coconut, and almond flavors.
Dark chocolate is not only yummy; it also has antioxidants that can help your heart, brain, and mood. Using dates instead of sugar cuts added sugar even more. Choose dark chocolate with at least 70% cacao for the best results.
Active time: 20 minutes | Total time: 1 hour 20 minutes
Chocolate Almond Coconut Bars
Ingredients
- ½ cup (120 g) canned coconut cream (not milk)
- 3 dates, pitted and chopped
- 2 Tbsp coconut oil, melted, plus 2 tsp extra
- ½ tsp vanilla extract
- ¼ tsp sea salt
- 3 cups (240 g) unsweetened shredded coconut
- 6 oz (170 g) dark chocolate, chopped
- ¼ cup (28 g) whole roasted almonds, chopped
Directions
- Line a loaf pan (about 4½×8½ in) with plastic wrap, leaving extra overhang.
- Combine coconut cream, dates, 2 Tbsp melted coconut oil, vanilla, and salt in a food processor. Blend until smooth.
- Add shredded coconut and pulse a few times until the mix clumps together.
- Press the mixture into the pan. Freeze for 30 minutes until firm.
- While the base freezes, melt chocolate with the remaining 2 tsp coconut oil. Heat in short bursts, stirring until smooth.
- Remove the frozen base, cut it into 16 small bars.
- Dip each piece in melted chocolate, let excess drip off, and place on a parchment‑lined sheet.
- Sprinkle chopped almonds on top of each bar. Chill until chocolate hardens, about 30 minutes.
Store the bars in a sealed container in the refrigerator for up to two weeks.
If you have leftover chocolate, keep it in a sealed jar at room temperature. It will harden and can be melted again for future treats.
Servings: 16 | Serving size: 1 bar
Nutrition per bar (approx.): 226 kcal, 18 g fat, 14 g saturated fat, 2 g monounsaturated fat, 0 g polyunsaturated fat, 1 mg cholesterol, 54 mg sodium, 17 g carbs, 3 g fiber, 12 g sugar, 2 g protein. Potassium 79 mg, iron 5% of daily value.