Chocolate and coconut shortbread dessert bars - NO BAKE VERSION

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Chocolate and coconut shortbread dessert bars - NO BAKE VERSION

One of the blog's favorite recipes in 2020 was our famous Chocolate and coconut shortbread dessert bars... on the other hand, as they take a long time to make, we have decided to offer you this no-bake version! Go ahead, indulge yourself with these delicious bars made with healthy ingredients!

Chocolate and coconut shortbread dessert bars - NO BAKE VERSION

Preparation 15 minutes
Makes 16 servings 

 

Ingredients

Shortbread crust

  • 1 cup of organic fine coconut 
  • 1 cup of almond flour
  • 3 tablespoons of maple syrup
  • ⅓ cup of coconut oil - melted
Caramel layer

 

Chocolate coulis

 

INSTRUCTIONS

 

  1. Cover a 9-inch x 5-inch baking rectangle with parchment paper and allow enough paper to hang over the side of the pan so that you can easily remove the bar from the pan later. Put aside.
  2. In a medium bowl, add the ingredients for the shortbread crust in this order: coconut, almond flour, maple syrup and melted coconut oil.
  3. Stir with a spatula first, then squeeze with your hand to make sure all the ingredients come together and stick together. It may be slightly crumbly, but that's okay. If it is very dry, add an extra tablespoon of coconut oil.
  4. Firmly press the shortbread crumble onto the prepared baking dish.
  5. Freeze 10 minutes while you make the caramel layer.
  6. In a small bowl, add the hazelnut butter, melted coconut oil, maple syrup and vanilla. Then mix with a spatula until it forms a thick and smooth caramel.
  7. Stir in the coconut.
  8. Take the baking dish out of the freezer and evenly spread the coconut caramel layer on top.
  9. Press down firmly on the coconut layer with the back of a spoon or spatula.
  10. Return to the freezer for 10 minutes while you melt the chocolate.
  11. Melt the dark chocolate with the coconut oil in a double boiler 
  12. Pour the melted chocolate all over the bar and return to the freezer for 2 minutes to set the chocolate.
  13. Take the baking sheet out of the freezer, remove the bar from the plate using the piece of baking paper to lift the bar.
  14. Cut into 16 squares and enjoy!


Store bars in an airtight box, in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Thaw each square individually at room temperature for 1 hour before eating. It can be eaten half frozen.

 

Bon appétit!

 

Caroline
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  • Caroline Bisaillon