Chocolate and coconut shortbread dessert bars

Chocolate and coconut shortbread dessert bars

Okay, this recipe takes a bit long to make, but it's worth it! You are sure to impress your guests or loved ones with these decadent bars with a stunning look and taste! 


You'll just love these cookie bars: delicate shortbread cookies, a chewy layer of sweet caramel coconut and of course chocolate to top it off.


Chocolate and coconut shortbread dessert bars


Makes 12 pieces
Preparation: 2 hours, including refrigeration 



Shortbread cookies:


  • 1/3 cup coconut oil
  • 2 tablespoons of maple syrup
  • 1 cup of almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon of salt

Caramel Coconut Layer:




  1. Preheat the oven to 350ºF.
  2. Mix all the ingredients for the cookies.
  3. Press the dough into the bottom of a loaf pan lined with parchment paper. 
  4. Bake for 13-15 minutes at 350ºF until golden brown. Let cool.
  5. Combine the soaked and drained dates, hazelnut butter, vanilla and salt in a food processor. Mix slowly, adding water as needed until you get a smooth and thick paste.
  6. Pulse by adding the coconut.
  7. Spread on the base of the cookie.
  8. Refrigerate or freeze until firm.
  9. Melt the chocolate in a bain marie.
  10. Cut the bars into 8-12 squares (depending on the size you want).
  11. Dip the bottom of each piece in the melted chocolate.
  12. Drizzle the top with the remaining chocolate.
  13. Refrigerate until set, then enjoy!
  14. Keep leftovers in the fridge ... if there are any!


 Notes:     to toast the coconut, simply heat a nonstick skillet over medium heat and add the fine coconut. Constantly stir until the coconut turns a beautiful golden color!



Bon appétit!


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  • Caroline Bisaillon