Paleo Coconut Crack Bars - Vegan, No Bake

• Vegan
• Gluten free
• Paleo

• Condiments

  • 1 cup Coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 cup Dark chocolate chips, pure
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 3 cups Coconut shredded flakes, unsweetened

Found on peasandpeonies.com

Description

Ingredients

• 3 cups coconut shredded flakes, unsweetened
• 1 cup coconut butter, melted
• ¼ cup coconut oil, melted
• 1 tablespoon vanilla extract
• 2 tablespoons maple syrup*
• Chocolate Glaze:
• 1 cup pure dark chocolate chips
• 4 tablespoons coconut oil

Directions

• Line an 8-by-8-inch baking pan with parchment paper, so that the paper overhangs two sides like handles. Spray with coconut baking oil.
• To melt the coconut butter, add it to a safe microwavable bowl and microwave for 1 minute, stir and repeat if needed, in 30 seconds increments.
• To melt the coconut oil, add it to a safe microwavable bowl and microwave for 30 seconds, stir and repeat if needed, in 30 seconds increments.
• In a large bowl, combine all the ingredients: coconut flakes, melted coconut butter, melted coconut oil, maple syrup and vanilla extract, stir with a spatula until well combined.
• Transfer the mixture into the prepared pan and using a measuring cup (or with your fingers) press it evenly into the pan.
• Add dark chocolate chips and coconut oil to a microwave safe bowl, microwave for 1 minute, stir and microwave for another 30 seconds if needed, until chocolate has melted. Stir well with a spatula, until smooth and combined.
• Poor chocolate glaze over the coconut mixture. Garnish with shredded coconut.
• Refrigerate for at least 1.5 hours before serving.
• Cut into bars, store in a container in the fridge at all times as coconut oil and butter start melting at room temperature.