Coconut Chocolate Cookie Bars. Vegan.

Sometimes it’s so easy to fix the delicious and healthy dessert at home. I always have some healthy ingredients in my pantry, so when my daughter or hubby ask for something sweet I am ready to make it.
This time the recipe was simple but it took me a few hours to make it, so people were waiting for their sweet treat almost by the end of the day.
These bars were delicious, but to my taste too sweet. It made our daughter super hyperactive and she couldn’t fall asleep that night:)
Anyway, if you want to make some dessert and it needs this sweet spike, go with Coconut Chocolate Cookie Bars.
Coconut Chocolate Cookie Bars.
vegan, gluten, refined sugars free recipe

¾ cup almond flour
¾ cup unsweetened shredded coconut
1/4 cup coconut oil, liquid
½ Tablespoon maple syrup
1 teaspoon vanilla
¼ teaspoon sea salt


1 can full-fat coconut milk
1/4 cup coconut sugar
1 cup vegan chocolate chips
1 cup unsweetened flaked coconut
½ cup chopped pecans


 Preheat oven to 350 degrees and line a square (8×8) glass baking dish with parchment paper. Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 to 15 minutes until your crust is golden brown in color. Remove from oven and cool on a wire rack. While crust is cooling, in a saucepan over medium heat bring coconut milk and sugar to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until the mixture has reduced by half. The coconut milk mixture should be thick reduced to about ¾ cup. Remove from heat and cool slightly. Pour the sweetened condensed coconut milk over the crust and spread to the edges. Sprinkle the chocolate chips over the condensed milk, then the flaked coconut, and then the pecans. Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers. Place in oven (still at 350) and bake for about 20 minutes, until edges are browning a bit. Remove from oven and cool for 30 to 60 minutes on a cooling rack. Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight). If you’re in a rush you could put the bars in the freezer for an hour instead. After cooling, lift the parchment out of the pan and place bars on a cutting board or other flat surface. Cut bars and dig in!

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