Vegan Paleo Coconut Dream Bars

Vegan Paleo Coconut Dream Bar

These Coconut Dream Bars are heavenly, they are currently my favourite treat, even better they are totally refined sugar free, vegan and paleo made with coconut flour.

On a recent trip to NYC I had two very inspiring moments that led me to create these Coconut Dream Bars. The first was at Amy’s Bread, my husband had a coconut dream bar, it was of course a dairy, gluten and sugar-filled treat so I couldn’t have it, but it looked insanely good. I was determined to enjoy it by baking it myself at home. It looked like a biscuit base but with a chocolate chip/condensed milk/coconut squishy topping. The next, perhaps more helpful inspiration, came when I was at Hu Kitchen, which you can read about in my NYC post. Hu Kitchen is paleo and the food is awesome. I had a coconut crack bar that had a coconut biscuit base and a sweet delectable coconut topping, it was mouthwateringly good.

When we got home and I started to play around with ideas to make a paleo, but also vegan, coconut bar. This recipe will make you very happy as it is completely grain free, made with Bob Red Mills coconut flour, which is a good source of protein, fibre, and high in nutrients like lauric acid, manganese, vitamin C. It is vegan, nut free and refined-sugar free by using brown rice syrup. There are also bonus nutrients of Bob Red Mills chia seeds and Nativas Naturals cacao powder in these dream bars, giving you omega 3, iron, calcium, magnesium and extra protein and fibre.

Vegan Paleo Coconut Dream Bar
Vegan Paleo Coconut Dream Bar

Vegan Paleo Coconut Dream Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 20 bite-size pieces or 12 big bars

Ingredients

    Base ingredients:
  • ½ cup coconut oil
  • ½ heaped cup of desiccated coconut
  • 1 cup coconut flour
  • 2 tbs brown rice syrup
  • Coconut layer:
  • ½ cup coconut cream*
  • ¼ cup + 1tbs brown rice syrup
  • 1 ½ tbs chia seeds
  • ½ tsp vanilla extract
  • 1 ½ tbs coconut oil melted
  • 1 ½ tbs water
  • 1 ½ tbs coconut flour
  • ¼ + 1 tbs desiccated coconut
  • Chocolate layer:
  • ½ cup coconut cream*
  • ¼ cup + 1tbs brown rice syrup
  • 1 ½ tbs chia seeds
  • ½ tsp vanilla extract
  • 1 ½ tbs coconut oil melted
  • 1 ½ tbs water
  • 1 tbs coconut flour
  • ¼ + 1tbs cacao powder
  • Notes
  • * I use a dry cup measurer for all my measuring (liquid and dry)
  • Tin around 20 x 20 cm
  • *Coconut cream - you can buy the cream in cartoons or if you have a tin of coconut milk, put it in the fridge and when you open it the cream will have harden at the top, leaving the water below. You can use the creamy part and then use the water for smoothies etc.

Method

  1. Preheat the oven to 150 degrees C (350 F).
  2. First, make the two layers, as the chia seeds need at least 10 minutes to puff up and absorb the liquid. Make the layers by putting all the ingredients for each of the layers into separate bowls each, then mix until fully combined and leave to one side.
  3. Variation options: if you fancy just coconut or just chocolate, double the recipe for the layer you want.
  4. Then make the base, put all the base ingredients in a bowl and use your hands to combine the mixture into dough.
  5. Press the base into the tin, and using a spatula push it down to reach the sides in an even thickness. Spend a bit of time making sure there are no cracks and the base layer is nice and flat. If you find it is not pressing down evenly and cracking, you may have added too much flour, so add a bit more coconut oil. See my photos of the texture and consistency you should be aiming for.
  6. Place in the middle of the oven for 7 minutes.
  7. Remove from the oven and pour over the coconut layer, spreading evenly over the base. Carefully spoon the chocolate layer on top of the coconut layer using a spatula to gently spread it. You need to be careful if you want to keep the layers visible in the bar, but if your not worried about layers you can even go for a marbled effect.
  8. Place the tin back in the oven for 15-18 minutes. You can tell when your bars are done as the mixture just starts to come away from the edges of the tin. It will appear very wobbly and not cooked but you want that.
  9. Now this is where you need to be patient, which I find hard as you need to leave the tin on a cooling rack for 30 minutes - 1 hour, and then place it in the fridge for 30 minutes – 1hour before slicing into your desired sizes.
  10. If you try and cut before it is set you wont get the clean straight edges to your bar.
  11. Keep in the fridge and serve cold. Best devoured 5 -10 minutes after being in the fridge.

Vegan Paleo Coconut Dream Bar

Vegan Paleo Coconut Dream Bar

Vegan Paleo Coconut Dream Bar

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