Description
Here’s another delicious and easy-to-make summer dessert recipe that’s vegan-friendly and requires no cooking. There’s something for everyone: coconut, chocolate and nuts—all my favorite things.
You don’t have to make all the layers if you feel lazy, or you can make the top layer by just melting your favorite dark chocolate. However, I like adding some nut butter to make the chocolate layer softer and even more delicious.
Ingredients
- 3 Tablespoons Coconut Oil, Divided
- 4 Tablespoons Maple Syrup, Divided
- 2 Tablespoons Cocoa Powder
- 1 cup Desiccated Coconut, Divided
- ¼ cups Crushed Nuts
- 2 Tablespoons Coconut Cream
- ⅓ cups Dark Chocolate
- 1 Tablespoon Nut Butter
- Chopped Nuts, For Topping
Preparation
For the dark layer:
Melt 2 tablespoons coconut oil, if you need to, and mix with 2 tablespoons maple syrup and the cocoa powder. Add 1/2 cup desiccated coconut and/or some ground nuts and seeds. Mix everything well and transfer the mixture into a small tray or container, and press it down. I decided to use an ice cube mold because it’s easier to shape the bars.
Put it in the freezer until you make the next layer.
For the white layer:
Mix 1 tablespoon coconut oil with coconut cream and remaining 2 tablespoons maple syrup. Then add remaining 1/2 cup desiccated coconut and mix everything together. Press down this mixture over the dark layer and put the mold back in the freezer.
For the chocolate layer:
Melt dark chocolate and mix with nut butter. Pour it over the white layer. Decorate with chopped nuts and keep the bars in the fridge until everything is set.
