Chocolate chip whip cream bars

Light and healthy chocolate chip grain-free bars with dairy-free coconut cream topped with homemade gluten-free vegan cookie crisp cereal. Low sugar cookie cake. A healthy dessert to enjoy this summer with family and friends.



Plantain cookie bars

  • 2 large plantains (14oz after being peeled)
  • 1/2 cup applesauce (4oz)
  • 2 tablespoons tigernut flour
  • 1/4 teaspoon baking soda
  • 3 tablespoons coconut butter, softened
  • 1/4 cup coconut oil, liquid (2oz)
  • 2 tablespoons maple syrup ( 1 1/2oz)
  • 1/2 cup Enjoy life chocolate chips

Whip cream layer

  • 2 cans of coconut cream (cream layer on top of chilled coconut milk)

Cereal topping

Chocolate sauce

  • 3 tablespoons raw cacao powder
  • 1 1/2 tablespoons coconut oil, liquid
  • few drops stevia or 1 tablespoon of maple syrup


  1. Preheat oven to 350 degrees.
  2. Peel plantains and place in blender.
  3. Puree plantains until slightly smooth.
  4. Add in remaining ingredients ( baking soda, tigernut flour, maple syrup, applesauce, coconut butter and coconut oil). Continue to blend until smooth.
  5. Pour mixture into a large bowl.
  6. Stir in chocolate chips.
  7. Pour batter into a 8 or 9 inch lightly greased with coconut oil baking dish.
  8. Bake for about 25-28 minutes.
  9. Once done remove from oven and let cool.
  10. Next make coconut whipped cream- see how here
  11. Top bars with whipped cream.
  12. Sprinkle with cookie crisp cereal
  13. Drizzle with quick chocolate sauce if desired.
  14. Enjoy.