No Bake Vegan Chocolate Almond Coconut Bars Recipe

No Bake Vegan Chocolate Almond Coconut Bars from my newly released ebook Grab-n-Go Snacks: healthful eats for crazy busy days . Quick and easy, have on the ready when you are! GF

No Bake Vegan Chocolate Almond Coconut Bars Recipe

No Bake Vegan Chocolate Almond Coconut Bars are quick and easy, and ready when you are! Easy to whip up these naturally sweetened bars are vegan and gluten free.

Course Snack

Cuisine American, Vegan

Diet Vegan, Vegetarian

Keyword No bake bars

Prep Time 15

Cook Time 15

Total Time 30

Servings Bars

Calories 181kcal

Author Traci York

Ingredients

¾ C Raw Almonds 72g
½ C Thick Rolled Oats not quick-cook, 54g
½ C Vegan Mini Dark Chocolate Chips divided, 90g
10 Pitted Medjool Dates soaked hot water for 10 minutes and drained, 204g
¾ C Unsweetened Shredded Coconut 72g, aka desiccated coconut
2 Tbs Raw Cacao Powder
¼ C Almond Flour 34g, or Meal
¼ tsp Sea Salt
3 Tbs Coconut Oil unrefined, virgin, melted
1 ½ tsp Vanilla Extract

Instructions

Line an 8” x 8” (20cm x 20cm) baking pan with parchment paper. Clip the sides secure.
Preheat oven or toaster oven to 350F (180C). Toast almonds for about 15 minutes or until toasty and fragrant while the oven is preheating (you’ll no longer need the oven). Rough-chop. Reserve 2 Tbs in a small bowl and then add the rest to a large mixing bowl.
In the bowl of a food processor, add the oats. Process until a fine meal/flour is formed. Transfer to a large mixing bowl, and then add the dark chocolate chips, reserving 2 Tbs along with the chopped almonds in a small bowl. Set aside
In the bowl of a food processor, add the dates, coconut, cacao powder, almond flour, salt, coconut oil, and extract. Process until smooth. Transfer the date mixture to the large mixing bowl with the oat mixture and use your hands to incorporate all the ingredients.
Press firmly into an 8x8 parchment-lined baking pan. Sprinkle the almond chocolate chip mixture over the top and gently press. For easier cutting, freeze for at least 20 minutes.
Cut into twenty 1 ½” x 2” (3.8cm x 5 cm) or 16 equal pieces. Store in a lidded container, in the refrigerator, for up to one month.

Nutrition