My crust is too crumbly! What do I do?

The crust should stick together when you press it together with your fingers. If it isn't then add another tablespoon of maple syrup to the crust and blend the mixture.

These bars are very thin? Can I make them bigger?

Yes! The layers for these bars are not very thick. If you want thicker bars, then either make the recipe in a loaf pan or double the recipe and make the bars in an 8" square or 7" x 11" pan.

My filling is too soft. What did I do wrong?

This recipe works best using a dark chocolate (70-85% dark ) for the filling. A semi-sweet or milk chocolate will make the filling too soft (depending on the brand).

Dark Chocolate Coconut Cream Bars (Paleo, Keto)

Description

These dark chocolate coconut cream bars are paleo, keto and vegan friendly. A great no-bake, low sugar dessert.

Ingredients

Scale

Crust

1/2 cup coconut flour (56g)
1/2 cup raw sunflower seeds (73g)
1/4 tsp salt
2 Tbsp coconut oil
2-3 Tbsp maple syrup*
1 tsp vanilla extract

Filling

1 cup coconut cream**
1/4 cup dark chocolate chips (I recommend 70-85% dark)

Topping

3 Tbsp dark chocolate chips

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Instructions

Line an 8" x 8" or 11" x 7" baking dish with foil or parchment paper. Set aside.
In your food processor, blend the coconut flour, sunflower seeds and salt to a fine flour.
Add in the coconut oil, maple syrup and vanilla. The dough is ready when you can grab a handful and press it together and it sticks.
Firmly press the crust dough into your lined baking dish.
Melt the coconut cream and dark chocolate for the filling. To do this, place the ingredients in a small saucepan and place on the stovetop. Melt over very low heat, stirring frequently.
Once melted, pour the filling over the crust.
Place the bars in your fridge and chill overnight, or for at least 6 hours.
Once the bars have chilled, melt the dark chocolate for the topping. (If your chocolate is too thick to drizzle, then add a little coconut oil to thin in out.)
Remove the bars from the baking dish and cut them to desired size. Separate them so that there's a little space between each bar.
Drizzle the melted chocolate over the bars to decorate.
Store bars in an airtight container or baggie in the fridge or freezer.

Notes

*Adjust quantity of maple syrup to taste. For keto, us a sugar free liquid sweetener.

**Just the thick, white cream from a can of coconut cream or full fat coconut milk.