Coconut Cream Bars (Vegan, Paleo)

These coconut cream bars have a dark chocolate cookie crust that's topped with coconut cream. This recipe is vegan, paleo, gluten free, no bake and naturally colored with beet powder. The perfect Valentine's Day dessert!

If you're in need of an easy Valentine's Day dessert then look no further!

These coconut cream bars are subtly sweet and have the creamiest filling.

The chocolate cookie crust is no bake and made with almond flour. It perfectly compliments the coconut filling, which consists of coconut cream, a little maple syrup and tapioca flour.

Since I've got Valentine's Day on my radar, I colored the filling with beet powder for the perfect pink hue. Although recommended (I mean, just look at that color!), this ingredient is completely optional!

Recipe Highlights

Here's what you need to know about these healthy coconut cream bars:

• paleo & vegan friendly
• low in added sugar
• naturally colored with beet root powder
• no bake

Ingredients

Here's what you'll need to make these vegan coconut cream bars:

• almond flour (or tigernut flour for nut free)
• cocoa powder
• tapioca flour
• beet root powder (optional)
• salt
• coconut cream (just the cream from a can of full fat coconut milk)
• almond butter (unsweetened, unsalted)
• maple syrup
• vanilla extract

How to Make Coconut Cream Bars

Since these bars are no bake, there's no need to turn on your oven! What you'll need is a large mixing bowl, lined loaf pan (I used 8" x 4"), spatula, whisk and the necessary ingredients.

First, line an 8" x 4" loaf pan with parchment paper and set aside.

Make the Crust

In a large mixing bowl, combine the dry ingredients for the crust. This includes the almond flour, coconut powder and salt.

Mix in the almond butter, maple syrup and vanilla using a spatula. Then use your hands to fully combine the dough. The crust will appear too dry at first, just keep kneading it with your hands. If it is too dry and crumbly, add an extra tablespoon of almond butter or maple syrup, or even a teaspoon of water.

Firmly press the crust into the lined baking dish and set aside.

Make the Filling

Rinse out the bowl you used to make the crust and use it to make the filling.

Place the coconut cream in the mixing bowl. If it is firm (for instance, if the coconut cream came from the fridge), then warm the coconut cream in the microwave for 10-20 seconds so that it is slightly warmed (not pure liquid).

Whisk in the remaining ingredients. This includes the maple syrup, vanilla extract, tapioca flour and beet powder.

Pour the filling over the crust and place the bars in the fridge overnight, or until the coconut cream filling has hardened.

Once chilled, cut the bars to desired size and add your favorite toppings.

How to Store Coconut Cream Bars

These bars have to be stored in the fridge or freezer. They will not keep at room temperature. For best texture, store in a sealed container in the fridge, for up to one week.

Toppings

I topped these bars with pomegranate seeds, bee pollen and edible dried flowers. Some other great toppings include:

• miniature chocolate chips
• fresh berries
• freeze dried fruit (added just before serving)
• naturally colored sprinkles
• coconut butter
• melted dark chocolate (drizzled on bars)

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