Chocolate Drizzled Coconut Bars

$- 2 cups unsweetened shredded coconut - 1 cup almond flour - 1/2 cup maple syrup - 1/4 cup melted coconut oil - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup dark chocolate chips - 1 tablespoon coconut oil (for chocolate drizzle) - Nut butter (for added richness) - Sea salt (for topping) These ingredients come together to create a treat that is both simple and delicious. The unsweetened shredded coconut gives the bars a chewy texture. Almond flour adds a nutty flavor and makes them gluten-free. Maple syrup acts as a natural sweetener, while melted coconut oil binds everything together. Vanilla extract brings warmth and depth to the flavor. The dark chocolate chips and drizzle add a rich finish that makes these bars irresistible. If you want to add a little more richness, consider using nut butter. A sprinkle of sea salt on top can balance the sweetness and enhance the flavors. These simple ingredients ensure that you can whip up these bars quickly and easily. {{ingredient_image_1}} - Preparing the baking dish: First, preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper. Make sure the paper hangs over the sides. This helps you lift the bars out later. - Mixing dry ingredients: In a mixing bowl, add 2 cups of unsweetened shredded coconut and 1 cup of almond flour. Stir them well to mix evenly. This step is key for a good texture in your bars. - Combining melted coconut oil, maple syrup, and vanilla: In another bowl, mix 1/4 cup of melted coconut oil, 1/2 cup of maple syrup, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir until everything is fully combined. This mixture adds sweetness and flavor to the bars. - Incorporating dry and wet mixtures: Pour the wet mixture into the dry ingredients. Mix everything together until it is well blended. You want a thick, sticky dough. - Transferring to the baking dish: Transfer the mixture to your prepared baking dish. Press it down firmly with your hands or a spatula. Make sure it is an even layer for best results. - Preheating the oven: You already preheated the oven. This is important for getting the right texture. - Baking duration and indicators: Bake the bars in the oven for 20 to 25 minutes. Look for golden brown edges. This shows they are done. Once baked, remove from the oven and let them cool completely in the pan. - Melting chocolate chips with coconut oil: For the drizzle, take 1/2 cup of dark chocolate chips and 1 tablespoon of coconut oil. Melt them together in a microwave-safe bowl. Heat in 30-second bursts, stirring each time. Stop when it’s smooth. - Applying drizzle technique: Using a spoon or a piping bag, drizzle the melted chocolate over the cooled bars. Let the chocolate set at room temperature or pop them in the fridge to speed up the process. To keep your chocolate drizzled coconut bars fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for a few days. However, if you want them to last longer, refrigerate them. The cold helps maintain their texture and flavor. When you present these bars, slice them into neat squares. Arrange them on a nice plate or a wooden board for a rustic look. You can pair these bars with coffee or tea. The rich chocolate and coconut flavors go great with both drinks. One common mistake is overmixing or undermixing the batter. This can change the texture of the bars. Aim for a good mix, so everything combines well. Another mistake is not pressing the mixture firmly enough in the baking dish. Pressing it down helps the bars hold together better after baking. Pro Tips Use Fresh Coconut: For an even more intense coconut flavor, consider using fresh shredded coconut instead of the unsweetened dried version. Chill for Better Slicing: After drizzling with chocolate, refrigerate the bars for about 15 minutes to help the chocolate set and make slicing easier. Experiment with Sweeteners: You can substitute maple syrup with honey or agave syrup if you're looking for a different flavor profile. Customize Your Toppings: Add chopped nuts, dried fruits, or seeds on top of the chocolate drizzle for an extra crunch and flavor boost. {{image_2}} You can easily make this recipe vegan. Use agave syrup instead of maple syrup for sweetness. Instead of coconut oil, try using vegetable oil or a vegan butter substitute. Both options will still give you tasty bars. These bars are already gluten-free. You can switch almond flour with other gluten-free flours like oat flour or coconut flour. For toppings, try adding shredded nuts or seeds instead of chocolate. They add crunch and flavor. To mix up the flavor, add nuts or dried fruits to the coconut mixture. Chopped almonds or raisins work great. You can also use different types of chocolate for the drizzle. Try milk chocolate or white chocolate for a unique taste. If you love coconut, add a few drops of coconut extract to boost the flavor. Each option makes the bars even better! Chocolate drizzled coconut bars last about a week when stored correctly. Keep them in an airtight container at room temperature. If you notice any discoloration or a change in smell, it’s best to toss them. Mold or an off smell signals spoilage. To freeze the bars, cut them into squares first. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. They can stay frozen for up to three months. When you’re ready to enjoy them, move the bars to the fridge for a few hours or leave them at room temperature for about 30 minutes. For gifts, use a clear bag tied with a pretty ribbon. This shows off the chocolate drizzle nicely. You can also place them in a decorative box for a special touch. A handwritten note with serving suggestions adds a personal flair. Yes, you can use sweetened shredded coconut. However, it will change the flavor and texture. Sweetened coconut adds extra sugar, which can make the bars overly sweet. This sweetness may overpower the coconut flavor. If you enjoy a sweeter treat, go ahead and use it. Just remember to adjust the maple syrup amount to keep balance. Cutting bars cleanly is key for a nice look. Use a sharp knife for best results. Warm the knife under hot water for a few seconds before cutting. Dry it off and slice through the bars. This method reduces sticking and helps keep the edges neat. You can also use a ruler to mark even lines before cutting. If you need a substitute, there are great gluten-free options. Use coconut flour, which adds a nice flavor. Oat flour is another good choice and works well in this recipe. You may need to adjust the liquid amount since these flours absorb more moisture. Experiment to find which flavor you like best! These chocolate drizzled coconut bars are simple and full of flavor. We covered all the key ingredients and steps you need. Remember to store them well for freshness. You can even tweak the recipe with vegan or gluten-free options to fit your taste. Enjoy these bars with coffee or tea for a great treat. Whether for yourself or as a gift, these bars will impress. Try making them today and enjoy every bite!$

Chocolate Drizzled Coconut Bars

Delicious bars made with shredded coconut and almond flour, drizzled with dark chocolate.

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Prep Time 15

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 12

Ingredients

2 cups unsweetened shredded coconut
1 cup almond flour
0.5 cup maple syrup
0.25 cup coconut oil, melted
1 teaspoon vanilla extract
0.25 teaspoon salt
0.5 cup dark chocolate chips
1 tablespoon coconut oil (for chocolate)

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal.
In a mixing bowl, combine the shredded coconut and almond flour. Stir well to ensure even distribution.
In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and salt until fully combined.
Pour the wet ingredients into the dry mixture and stir until everything is well incorporated.
Transfer the mixture to the prepared baking dish, pressing it down firmly with your hands or a spatula to create an even layer.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely in the pan.
Once cooled, lift the bars out using the parchment paper and place them on a cutting board. Slice into squares or bars as desired.
For the chocolate drizzle, melt the chocolate chips and 1 tablespoon of coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Drizzle the melted chocolate over the bars using a spoon or a piping bag for precision. Allow the chocolate to set at room temperature or refrigerate for quicker solidification.
Enjoy your delicious chocolate drizzled coconut bars!

Notes

Allow the chocolate to set at room temperature for best results.

Keyword bars, chocolate, coconut, dessert