Coconut Bars. image: Essy Roz
My coconut bars are my absolute favorite bite on hot summer days.
They are sweet and delicate,
They are exciting and joyful,
And they are the most fun and fresh bite you will meet.
They take you on a good and wonderful tropical vacation,
And they are a wonderful bite just waiting to celebrate with you whatever you pair with it.
I love making them with the kids.
The preparation time is short and the finger licking time is long.
We all enjoy it so much,
So much that it has become our favorite afternoon pastime.
I like to decorate my coconut bars with spectacular chocolate stripes,
Just waiting to fit in to your next bite.
It’s a quick and indulgent bite,
Which is prepared in a few quick and good minutes.
It’s exciting at any time of the day,
And above all, it makes everyone who sees it smile hugely.
Refreshing and happy coconut days to us all 🙂
Coconut Bars. image: Essy Roz
Coconut Bars. image: Essy Roz
Coconut Bars. image: Essy Roz
Coconut Bars
Ingredients: suitable for a pan size 7.8” * 7.8” (20*20cm)
For the coconut layer:
- 3 cups coconut flakes
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- ¼ cup coconut oil
- Pinch of salt
For the chocolate drizzles:
- 30g dark chocolate
- 1 tablespoon coconut oil
Steps:
- Choose a pan size 7.8” * 7.8” (20*20cm) and line it with parchment paper.
- In a bowl, put all the coconut layer ingredients, the coconut flakes, maple syrup, non-dairy milk, coconut oil and salt and mix well. Start mixing the mixture with a spoon and after everything starts to bond together switch to working with your hands. There is no need to melt the coconut oil if it is soft enough.
- Transfer the mixture to the pan that we chose, flatten and tighten it well. It’s important to tighten the mixture well, you can tighten it with your hands and you can use the bottom of a glass or a spoon.
- In a bowl, put the dark chocolate and coconut oil and melt in the microwave in pulses of 30 seconds until we get a smooth and shiny chocolate.
- Drizzle the chocolate on top of the coconut layer in the pan.
- Let the pan cool for a few hours – in the fridge for at least 6 hours and in the freezer for at least 3 hours.
- Take the pan out of the fridge and extract our coconut snack using the parchment paper. Transfer the snack to a cutting board and with the help of a sharp and smooth knife cut into stunning squares of happiness.
Arrange on a serving plate and serve with a smile 🙂
A little extra from me:
- The bars can be kept in a sealed container in the fridge for up to 10 days / in the freezer for up to 2 months.
- The bars can be made without the chocolate drizzles.
- Instead of making coconut squares you can make perfect coconut balls (although I find more joy in eating the squares).
- You can make a double amount of the dark chocolate and instead of drizzling it, you can make a full and indulgent layer of chocolate on top of the coconut layer.
- The tightening of the coconut layer action is extremely important and critical to the uniformity and stability of the bars. You can use the bottom of a glass or bowl for even and flat tightening.
- I recommend cutting the cubes with a sharp and smooth knife and after each cut clean the knife from the leftovers. This way we will get beautiful and white bars.
The coconut layer ingredients. image: Essy Roz
The coconut layer ingredients after mixing them. image: Essy Roz
Transfer the coconut mixture to the pan. image: Essy Roz
Tighten and flatten the mixture into the pan. image: Essy Roz
Tighten well using the bottom of a glass. image: Essy Roz
The coconut layer is ready in the pan. image: Essy Roz
The dark chocolate and coconut oil before melting them in the microwave. image: Essy Roz
Drizzle the chocolate on top of the coconut layer. image: Essy Roz
The pan after cooling. image: Essy Roz
The pan after cooling. image: Essy Roz
Cutting into squares of happiness. image: Essy Roz
Coconut Bars. image: Essy Roz
Coconut Bars. image: Essy Roz
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