Chloé says: We like to make these bars during the week, and the best part is that they’re easy to keep in the fridge. Trudy takes one to her pottery studio, and I pack a couple whenever I’m on the go. We both always find ourselves craving a snack around 3:00 p.m. that not only satisfies our sweet tooth but also provides a burst of energy. These no-bake chocolate coconut bars come to the rescue and are the perfect blend of wholesome ingredients and chocolate goodness.
MAKES 8 · PREP TIME: 15 MINUTES, PLUS 2 HOURS TO REFRIGERATE
Ingredients:
- 1/2 cup (125 mL) rolled oats
- 3/4 cup (180 mL) unsalted roasted almonds
- 3/4 cup (180 mL) unsweetened shredded coconut 4 dates, soaked in hot water for 5 minutes
- 3 tablespoons (45 mL) cacao powder
- 3 tablespoons (45 mL) melted coconut oil, divided 2 tablespoons (30 mL) hemp seeds
- 1 tablespoon (15 mL) maple syrup
- 1/2 teaspoon (2.5 mL) vanilla extract
- 2.8 ounces (80 g) vegan chocolate, melted
- flaky sea salt
Instructions:
Line an 8-inch square cake pan with parchment paper.
To a food processor, add the oats, almonds, shredded coconut, dates, cacao powder, 2 tablespoons (30 mL) melted coconut oil, hemp seeds, maple syrup, and vanilla. Process until you have a dough that sticks together in a ball. Press the dough into the bottom of the prepared pan until the top is smooth and even.
Stir the remaining 1 tablespoon (15 mL) coconut oil into the melted chocolate and spread evenly over the dough.
Place in the fridge, uncovered, to chill for at least 2 hours. Remove from the pan, sprinkle with sea salt, and slice into 8 bars.
Storage: These bars can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Excerpted from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane. Copyright © 2024 by Chloé Crane-Leroux and Trudy Crane. Photography Copyright © 2024 by Chloé Crane-Leroux. Reprinted by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.
