Hello Friends

Aiming to make your baking so much easier with these healthy chocolate coconut bars. I love making chocolate coconut bars because I think they have some ease to them as well as having gorgeous layers. The base layer has a great crust which adds the crunch you want. The middle layer is dark chocolate and the top is toasted coconut. I love baking these when I don’t have much time and feel like having a clean snack at home.

I find that when I am having a busy week, I like to make them in advance. This prevents me from eating processed food throughout the day, and rather snack on something wholesome and sweet. They’re so easy to make and that’s why I think they’re great for meal prep as well.

How to store your healthy chocolate coconut bars

The best way to store them would be to put them in an airtight container and leave them in the fridge.
I like to keep mine for up to one week.
I like mine to come to room temperature before eating them, so the chocolate gets nice and soft.

Tips for making your bars

I love using digestive biscuits as my biscuit layer. I find that it’s the easiest way to go when you’re making this snack. If you would like to use a Graham Cracker or Tennis Biscuit base, that’s perfectly fine too. If you want your base to be a bit sweet you can add in two soft dates, this will also help to bind the ingredients together.
Toasting your coconut flakes is optional but I love to do it. It adds a lovely nutty flavour to the bar and a crunch as well.
I used 70% dark chocolate (Lindt) for this recipe, but you can use any other brand you like.

Chocolate Coconut Bars Recipe

Recipe by inthemidnightkitchenCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

12-16

servings

Prep time

minutes

Cooking time

minutes

Chilling time

minutes

These chocolate and peanut bars are topped with toasted coconut and are so Easy to make. They’re a great on-the-go snack and are perfect for when you need a healthy snack.

Ingredients

500g digestive biscuits (2 packs)
3/4 cup melted butter
1/3 tsp. salt
3 tbsp. peanut butter/nut butter of your choice
1 tbsp. brown sugar
200g 70% dark chocolate
1 tbsp. coconut oil-melted
2 cups flaked coconut

Directions

Preheat your oven to 180 degrees C. Place the coconut onto a baking tray and spread it out evenly and bake for 10 minutes (toss once after 5 minutes so all sides get toasted).
In the meantime, melt the butter and peanut butter in separate, small pots until just melted.
Blitz the biscuits in a food processor and add in the salt and sugar.
Then add in the butter and peanut butter and when the consistency starts coming together and holds its shape in your hand after you have squeezed it together it’s ready to bake.
In a square baking tin (15cm x 15 cm), place cut out baking paper to cover the base and if the paper comes up the sides as well, that’s fine. Greaseproof the baking paper to make assembling the bars easier.
Put your biscuits base in the tin and flatten until you get a nice even layer. Bake in the preheated oven, after removing the coconut, for 10 minutes. Then allow to cool for 15 minutes.
Melt your chocolate ina. double boiler, or microwave and once it is melted down, add in the melted coconut oil. Whisk quickly to incorporate it without it splitting.
Drizzle the chocolate over the cooled biscuit base, evenly, thereafter, sprinkle the coconut on top and allow to set in the fridge for 35 minutes.
Once it’s set and almost hard if you press down onto the chocolate, you can cut up in to bars and enjoy!