Dark chocolate and coconut are one of the world’s most perfect flavor combinations, as you’ll discover when biting into one of these dreamy dessert bars. My best advice to you on this one is to make lots and to keep your freezer stocked.
¾ cup coconut oil, melted
2 tablespoons coconut cream
2 cups coconut sugar
2 teaspoons vanilla extract
3 eggs, slightly beaten
1¼ cups blanched almond flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon sea salt
1 cup coconut milk, full fat
2 tablespoons honey
½ teaspoon almond extract
4 cups Unsweetened Coconut Flakes
½ cup almonds, toasted and chopped
1 (9oz) bag Lily’s stevia-sweetened chocolate chip
¾ cup coconut cream
2 tablespoons water
Preheat the oven to 350 degrees F. Line a 9x13-inch pan with parchment paper, extending over the edges of the pan.
In a bowl stir together the melted coconut oil, coconut cream, coconut sugar and 1 teaspoon of the vanilla extract. Stir in the eggs until combined.
In another bowl combine the almond flour, cocoa powder, baking powder and salt. Add the flour mixture to the coconut oil mixture and stir until combined. Spread half of the mixture into the prepared pan. Bake for 12 minutes, until just set. Cool on a wire rack for 30 minutes.
Meanwhile, for the filling: In a blender combine the coconut milk, honey, almond extract and remaining 1 teaspoon of vanilla extract. Place the coconut flakes in a large bowl and pour over the coconut milk mixture. Mix well.
Spread the filling over the baked chocolate layer and sprinkle with the almonds. Carefully spread the remaining chocolate batter over the filling. Bake for 20 minutes, or until the top layer is set. Cool in the pan on a wire rack.
Pour the chocolate into a medium sized bowl. In a small saucepan bring the coconut cream and water just to boiling. Immediately pour the coconut cream mixture over the chocolate in bowl. Let it stand for 5 minutes without stirring. Stir until smooth.
Spoon the ganache over cooled bars, spreading evenly. Chill for an hour. Use edges of parchment paper to lift bars out of pan. Cut into bars. Store, covered in the fridge for up to 5 days, or freeze for up to 3 months. Enjoy!