Coconut Chocolate Bliss Bars – A Decadent Yet Guilt-Free Treat

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  1. Line an 8×8-inch baking dish with parchment paper.
  2. In a bowl, mix shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and sea salt.
  3. Press the mixture firmly into the lined baking dish, ensuring an even layer. Refrigerate for at least 20 minutes to firm up.

Step 2: Make the Chocolate Topping

  1. In a heatproof bowl, melt the dark chocolate chips and coconut oil over a double boiler or in the microwave (in 30-second intervals, stirring in between).
  2. Pour the melted chocolate over the chilled coconut base, spreading it evenly.
  3. Sprinkle sea salt and chopped nuts on top if desired.

Step 3: Set and Slice

  1. Refrigerate for at least 1 hour, or until the chocolate layer is firm.
  2. Once set, lift the bars out using the parchment paper and cut them into squares or bars.
  3. Store in an airtight container in the fridge for up to a week or freeze for longer storage.

Serving and Storage Tips

  • Enjoy these bars straight from the fridge for the best texture.
  • Store in the freezer for up to 3 months – they taste great frozen too!
  • Serve with a warm cup of tea, coffee, or a glass of almond milk for the perfect pairing.

Variants

  • Nutty Delight: Add a handful of chopped almonds or cashews to the base for extra crunch.
  • Berry Twist: Mix in dried cranberries or freeze-dried raspberries for a fruity contrast.
  • Mocha Bliss: Stir 1 tsp of espresso powder into the chocolate layer for a coffee-infused treat.
  • Protein Boost: Add 2 tbsp of your favorite plant-based protein powder to the base for a protein-rich snack.

FAQ

1. Can I make these bars without nuts?

Absolutely! Substitute almond flour with oat flour or ground sunflower seeds for a nut-free version.

2. Can I use honey instead of maple syrup?

Yes, but if you’re making these bars vegan, stick with maple syrup or agave nectar.

3. How do I keep the chocolate from melting when stored at room temperature?

These bars are best kept in the fridge due to the coconut oil in the chocolate layer. If you need them to stay firm at room temperature, use tempered chocolate or add 1 tsp of cornstarch to the melted chocolate.

4. Can I make them keto-friendly?

Yes! Swap maple syrup for a keto-friendly sweetener like monk fruit syrup and use sugar-free dark chocolate.

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