Chocolate Covered Coconut Bliss Bars (vegan, gluten-free, no-bake

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 heaped tbsp Cacao powder, raw
  • 250 g Dates, pitted

• Condiments

  • 50 g Creamed coconut or coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Cinnamon, ground
  • 1 tbsp Lucuma powder
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 75 ml Coconut oil

• Nuts & Seeds

  • 75 g Creamed coconut
  • 50 g Desiccated coconut
  • 100 g Sunflower seeds, raw
  • 150 g Walnuts

Found on trinityskitchen.com

Description

Ingredients

• 250g (2 cups) pitted dates
• 100g (1/2 cup) raw sunflower seeds
• 150g (1¾ cup) walnuts
• 1 tablespoon vanilla extract
• 2 tablespoons ground cinnamon
• 75g creamed coconut grated (1/2 to ⅔ cup finely grated and loose) or coconut butter
• 50g (1/2 cup) desiccated coconut
• 75ml (1/3 cup) coconut oil
• 50g creamed coconut or coconut butter (1/3 - ½ cup)
• 2 heaped tablespoons raw cacao powder
• 1 tablespoons lucuma powder (or 1 tablespoon cacao powder)
• 2 tablespoons maple syrup

Directions

• Soak the dates an hour ahead of time and then drain off the water.
• Grind the sunflower seeds to a meal in a food processor (a meal is more rustic than flour consistency).
• Add the walnuts, drained dates, cinnamon, vanilla and then blend in the food processor until everything has broken down BUT is still chunky (you dont want a pate).
• Finely grate the creamed coconut block and add to food processor along with desiccated coconut. Pulse the processor a few times to mix together. This should be very quick - remembering to keep it rustic (check out my video to see what I mean). The consistency should hold together when pressed with fingers.
• Line a container (approximate size: 22cm x 15cm/ 9in x 6in) with unbleached parchment paper and evenly compact the mixture into it. Press down firmly to ensure that everything holds together. Pop it into the fridge whilst you create the chocolate topping.
• Melt the coconut oil.
• Melt the creamed coconut block (or coconut butter) with the oil by placing them into a heatproof glass bowl/jug and placing that bowl into a small pan, with about an inch of water in it.
• Add the cacao powder.
• Add the lucuma powder. If you dont have lucuma powder, then just add an extra tablespoon of cacao powder.
• Add the maple syrup and mix together until there are no lumps. The gentle heat should have melted the coconut. Only a gentle heat is needed.
• Pour the coconut chocolate on top of the main part, making sure that everything spreads evenly.
• Pop into the fridge or freezer for half an hour (longer is fine if you want to go back to it later).
• When ready, slice up and serve and enjoy!