These easy chocolate coconut bars are made of 5 main ingredients and prep takes 10 minutes. A budget-friendly, wholesome hand-held treat with all the flavors of bounty and almond joy chocolate bars.
Make date paste. Drop the dates in just-boiled water for 10 minutes, then pit and blend with ⅓ cup of water into a paste. Set aside.
Make white coconut layer. Blend up 2 cups of shredded coconut butter to make 1 cup of coconut butter. Set aside.
Rinse the buckwheat groats by putting them in a strainer, and stirring with a spoon or clean hands until the slimy coating is washed away, about 2-3 minutes.
Line 8-inch square pan with parchment paper
Make each layer
Mix the crust. Blend up the crust ingredients in a food processor, press into the pan and set aside.
¾ cup almond flour, ¾ cup coconut flour, ¾ cup buckwheat grouts, 1 teaspoon vanilla paste, ¼ cup coconut oil, ¼ cup maple syrup, 3 tablespoon cocoa powder
Pour the coconut butter on the crust, level it with a spoon.
1 cup homemade coconut butter
Pour the date paste on that layer and level it with a spoon.
1 cup homemade date paste
Make chocolate top. Melt the chocolate chips, stir in the coconut milk and pour that on the date layer.
1 ½ cup chocolate chips, ¼ cup milk, warmed
Put the pan in the freezer for about 1 hour, then take it out and cut into 16 slices. Use a knife you've dipped into hot water to start tip down with puncturing into the chocolate top, then piercing the harder white coconut butter layer.
Storage
Store slices in the refrigerator for one week, and freezer for three months in sealed container.
Video
Notes
To cut clean slices, dip a sharp knife in hot water, wipe dry, and make a cut. Then repeat. Also consider letting the bars thaw for 10-20 minutes before cutting as the chocolate top can crack, and the white coconut layer is sometimes hard to cut once frozen.