Raw coconut cream chocolate bliss bars (nut-free)
A delicious summer dessert that is nut-free and packed with healthy fats, carbs and a little protein. Sweet but not too sweet. Plus the filling is made with coconut yogurt for some healthy probiotics!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: one 9-inch square 1x
Ingredients
Scale
Crust (base layer:
- 2/3 cup sunflower seed meal (3oz)
- 2/3 cup pumpkin seed meal (3oz)
- 3/4 cup fine coconut flakes (3oz)
- 2 tablespoons, coconut oil semi-solid
- 1 teaspoon vanilla extract
- 3 tablespoons coconut nectar or maple syrup (2 1/4oz)
Cream layer
- 3/4 cup coconut yogurt (6oz)
- 1/2 cup + 1 tablepsoon coconut butter (5 1/4oz)
- 1 can of coconut creme (the hard part from being refrigerated) (7oz)
- 1/4 cup protein powder (1oz)
- 20 drops of liquid stevia
- 1 1/2 teaspoons vanilla extract
chocolate topping
- 1/2 cup of raw cacao powder
- 1/2 cup of coconut oil, solid
- stevia to taste
Instructions
- First make your base layer to make your crust.
- Take crust ingredients and place in food processor or blender.
- Blend until everything comes together to form a crust.
- Press crust into a 9 inch pan. Recommend to line pan with wax paper to make it easier to get slices out.
- Set aside to make cream filling.
- In a blender combine all cream filling ingredients.
- Blend until smooth. Adjust sweetness to taste.
- Pour cream filling over crust and set in refrigerator to set for a few hours.
- Once cream is firm to the touch remove from fridge.
- Begin to make chocolate topping.
- In a large bowl place cacao powder, coconut oil and stevia drops and stir.
- Stir to well combined then spread cocoa frosting over cream bar.
- Place back in refrigerator to set a little more before slicing.
- Remove from fridge to slice and enjoy.
Nutrition
- Serving Size: makes 12- 16 slices