DECADENT COCONUT BAR

Are you are missing the Hello Dolly Bar or Magic Cookie Bar because you’re vegan and gluten-free?  Well, get happy because this is the recipe you have been waiting for.  Yup, it tastes just like the real deal but without all the animal protein and gluten AND it freezes well!  What more can anyone want…… maybe a cappuccino to go with it!

Preheat oven to 350F.

Crust:

Whisk all dry ingredients in a medium bowl.  Add maple syrup and oil and mix well.  I use my hands to mix the dough thoroughly.

Press into a lined  9 x 5″ loaf pan.  Bake for 20 minutes.

Topping layers:

Sprinkle walnuts, chocolate chips and coconut (in that order) over baked crust.

Open can of coconut milk and spoon out the oil that’s on top.  Stir the coconut cream left at the bottom of the can and spread evenly over coconut.   Bake for 30 minutes or until the sides turn golden brown.  Cool completely and place in the refrigerator for 2 hours.

Lift out of pan and cut into bars.

Print
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DECADENT COCONUT BAR

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 20 mins. + 30 mins.
  • Total Time: 70 minutes
  • Yield: 14 bars 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Are you are missing the Hello Dolly Bar or Magic Cookie Bar because you’re vegan and gluten-free?  Well, get happy because this is the recipe you have been waiting for.  Yup, it tastes just like the real deal but without all the animal protein and gluten AND it freezes well!  What more can anyone want…… maybe a cappuccino to go with it!


Ingredients

Scale

Crust:

Topping Layers:

 


Instructions

  1. Preheat oven to 350F
  2. Whisk all dry ingredients in a medium bowl.
  3. Add maple syrup and oil and mix well.  I use my hands to mix the dough thoroughly.
  4. Press into a lined  9 x 5″  loaf pan.
  5. Bake for 20 minutes.
  6. Sprinkle walnuts, chocolate chips and coconut (in that order) over baked crust.
  7. Open can of coconut milk and spoon out the oil that’s on top.
  8. Stir the coconut cream left at the bottom of the can and spread evenly over coconut.
  9. Bake for 30 minutes or until the sides turn golden brown.
  10. Cool completely and place in the refrigerator for 2 hours.
  11. Lift out of pan and cut into bars.

Notes

Tip:  You can use the coconut oil removed from the top of the condensed coconut milk to make crust!

Keywords: vegan/gluten-free dessert bar, coconut treat, vegan dessert, gluten-free dessert

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