Dessert for 18

Almond Coconut Chocolate Bars

Name: Almond Coconut Chocolate Bars
Total time: 43 min
Yield: 18 servings
Cuisine: American
Ingredients: 3/4 cup whole almonds; 1/2 cup gluten-free oat flour; 1/4 cup virgin coconut oil; 3 tbsp pure maple syrup; 1/4 tsp fine grain sea salt; 1 cup gluten-free rolled oat; 1 cup raw or roasted almond butter; 1/2 cup virgin coconut oil; 1/4 cup pure maple syrup; 1/2 tbsp pure vanilla extract; 1 pinch fine grain sea salt; 1/2 cup rice crisp cereal; 1/2 cup vegan chocolate chips; 1/2 tbsp virgin coconut oil; 1/4 cup shredded unsweetened coconut; 2/7 cup toasted unsweetened large coconut flakes

A pressed almond oat base, creamy nut layer, and chocolate coconut topping form chilled three-layer dessert bars.

$0.33per serving $

43 minstart to table

18servings

American Vegetarian Dairy-free Budget Desserts

Ingredients

3/4 cup whole almonds
1/2 cup gluten-free oat flour
1/4 cup virgin coconut oil
3 tbsp pure maple syrup
1/4 tsp fine grain sea salt
1 cup gluten-free rolled oat
1 cup raw or roasted almond butter
1/2 cup virgin coconut oil
1/4 cup pure maple syrup
1/2 tbsp pure vanilla extract
1 pinch fine grain sea salt
1/2 cup rice crisp cereal
1/2 cup vegan chocolate chips
1/2 tbsp virgin coconut oil
1/4 cup shredded unsweetened coconut
2/7 cup toasted unsweetened large coconut flakes

Steps

Line an eight-inch square pan with parchment and pulse the almonds and oat flour until finely ground.
Stir in one-quarter cup coconut oil, three tablespoons maple syrup, and salt, then press the mixture into the pan.
Chill the base for 8 minutes while stirring the rolled oats, almond butter, one-half cup coconut oil, one-quarter cup maple syrup, vanilla, salt, and cereal in a bowl.
Spread the almond butter mixture over the chilled base and refrigerate for 5 minutes.
Melt the chocolate chips with one-half tablespoon coconut oil, spread the mixture over the middle layer, and top with shredded and toasted coconut.
Freeze the bars for 15 minutes, then cut them into eighteen pieces.