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5 Ingredient No Bake Healthy Triple Coconut Bars

Published

6 years ago

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These decadent triple coconut bars are thick and indulgent with three different layers and taste absolutely stunning!

Even if you are not a coconut lover, be sure to give these a try, as they are super easy to make, with just 5 whole ingredients, and they are vegan, gluten-free, paleo and dairy-free!

The combination of a coconaty-almond base, a thick coconut layer and a chocolate ganache on top makes this dessert an impressive indulgent pleasure that will probably be gone from the table in minutes!

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5 Ingredient No Bake Healthy Triple Coconut Bars

Ingredients

BASE:

  • 1/2 cup ground almonds
  • 1/4 cup coconut flour
  • 2 tbsp almond butter
  • 1/4 cup maple syrup

COCONUT LAYER:

  • 1 cup coconut flakes
  • 1/4 cup canned coconut milk
  • 1/4 cup maple syrup
  • 2 tbsp coconut flour

CHOCOLATE GANACHE:

  • 1 cup dark chocolate chips
  • 1/4 cup canned coconut milk
  • 2 tbsp almond butter

Instructions

  • Prepare the container in which you'll be making the bars . I used a bread pan, but can be any pan that will serve as a mold. These bars are not stamped so virtually any container can be used. Place some parchment paper and set aside.
  • In a deep bowl, add the ground almonds and coconut flour. Stir.
    Add the maple syrup and almond butter and stir until a smooth, sticky mixture is obtained.
    Add the mixture to the bowl and level to obtain a flat, even layer. Leave in the fridge while you prepare the coconut filling.
  • For the coconut filling, add all the ingredients in a bowl and stir until combined. Depending on the type of coconut flakes (different brands - different coconut), it may be necessary to add more coconut flour or milk. The mixture should be firm enough to stand on the base.
    Add the coconut filling to the base and flatten to make it even. Leave in the fridge while you prepare the chocolate ganache.
  • Add all the ingredients from the chocolate ganache in a small saucepan. Place on medium-low heat and let the ingredients combine well. Stir occasionally. The mixture should be thick and creamy.
  • Add the chocolate layer to the coconut filling - level it evenly and, if desired, add the topping on top. I used coconut flakes. Leave in the freezer for 30 minutes to harden completely before cutting into bars.
  • The bars can be stored in the refrigerator for up to 2-3 weeks or in the freezer for up to 3 months.

Additional notes:

  • You can replace almonds with any other nuts. To get ground almonds (or any nuts) just add them to the blender and blend until completely chopped and you get a floury texture.
  • Coconut flour can be replaced with oatmeal by adding more than the stated amount. Adjust until the desired mixture is obtained.
  • Maple syrup can be replaced with any other liquid sweetener. If you are using another liquid sweetener that is thicker than maple syrup, you may need to warm it up a bit before adding it to make it easier to mix with the dry mixture.
  • Almond butter can of course be replaced with any other nut butter or completely removed and more sweetener added, to make the mixture easier to combine.
  • For the chocolate ganache, you can also melt only chocolate and add it on top as a final layer.

If you decide to try this recipe, don’t forget to rate it and leave a comment below!

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