Gluten-Free, Vegan, Serves 12
For the Almond Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons pure maple syrup
- Pinch of salt
For the Almond Date Filling:
- 1 1/2 cups pitted dates, soaked
- 1/2 cup almond butter
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
For the Chocolate Coconut Topping:
- 1/2 cup dairy-free chocolate chips
- 1/4 cup shredded coconut
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a bowl, combine almond flour, melted coconut oil, pure maple syrup, and a pinch of salt. Mix until well combined and the mixture resembles a crumbly dough. Press the mixture firmly into the bottom of the prepared baking pan to create an even crust. Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden. Remove from the oven and let it cool while preparing the filling. In a food processor, combine soaked dates, almond butter, coconut milk, and vanilla extract. Process until the mixture is smooth and creamy. Spread the almond date filling evenly over the cooled almond crust in the baking pan.
In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate chips until smooth. Drizzle the melted chocolate over the almond date filling. Sprinkle the shredded coconut evenly over the chocolate drizzle. Place the baking pan in the refrigerator to chill and set for at least 2 hours, or until firm. Once the bars are firm, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and cut into 12 squares or bars. Serve the Almond Dessert Bars with Chocolate and Coconut as a delectable treat that combines the richness of chocolate and the tropical flavor of coconut!