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Coconut Peanut Butter Chocolate Bars

Gari McMellon
Craving a candy bar made with ingredients you recognize? These coconut peanut butter chocolate bars are layered with coconut, peanut butter, and dark chocolate, made with no refined sugar and naturally gluten-free ingredients.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling time 20 minutes
Course Dessert, Snack, treat
Cuisine American, Fusion, Global

Ingredients
  

Coconut Base

  • 1 cup unsweetened shredded coconut
  • 1-1¼ cups almond flour, start with 1 cup and adjust as needed
  • 3 tbsp pure maple syrup
  • 1/3 cup coconut oil, melted

Peanut Butter Coconut Layer

Chocolate Topping

  • 3 oz unsweetened Baker’s chocolate
  • 1 tsp coconut oil
  • 2-3 tbsp maple syrup, to taste

Instructions
 

  • 1. Prepare the Pan

    Line an 8×8-inch pan with parchment paper, allowing excess to hang over the sides for easy removal. Set aside.

    2. Make the Coconut Base

    Place 1 cup shredded coconut in a food processor. Process until it resembles coarse sand.
    Add 1 cup almond flour, maple syrup, and melted coconut oil. Process just until the mixture holds together when pressed between your fingers.
    The mixture should resemble damp sand. If it appears oily or loose, add additional almond flour 1 tablespoon at a time until balanced.
    Transfer the mixture to the prepared pan. Press firmly and evenly into the bottom of the pan using the back of a spoon or flat-bottomed glass.
    Place in the freezer for 10 minutes to firm.

    3. Make the Peanut Butter Coconut Layer

    In a small saucepan over low heat, combine peanut butter, maple syrup, coconut oil, and vanilla.
    Heat gently, stirring constantly, until smooth and fully combined. Do not boil.
    Remove from heat. Stir in shredded coconut until evenly coated.
    Allow the mixture to sit for 1 to 2 minutes to slightly thicken.
    Spread evenly over the chilled base. Press firmly into an even layer.
    Return to the freezer for 10 to 15 minutes.

    4. Prepare the Chocolate Layer

    Place chocolate and coconut oil in a heatproof bowl.
    Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.
    Stir until melted and smooth.
    Remove from heat and whisk in maple syrup until fully incorporated and glossy.
    Alternatively, melt in the microwave in 20-second intervals, stirring between each interval, until smooth. Do not overheat.
    Spread evenly over the chilled coconut layer.

    5. Chill and Slice

    Refrigerate for 30 minutes or until fully set.
    Lift from the pan using parchment overhang. Slice with a warm knife for clean edges.

    Storage

    Store in the refrigerator. Bars will soften at room temperature.
Keyword chocolate, gluten-free, healthy, no-bake
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