I may not have my costume picked out or a pumpkin carved yet (how the heck is it Oct 24th?), but the vegan candy options are a-go. That is, if they last until the weekend.
I’ve been working on these layer bars for a few weeks now. It took a bit of patience to get the thickness of the layers juuust right, but lo and behold I finally nailed something worth sharing.
Me likey. Me likey a lot.
If you are looking for a fun and incredibly tasty Halloween treat (or really, a treat for any special occasion!), I hope you’ll give these a whirl. They just about made our dreams come true.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
3-Layer Almond Coconut Chocolate Bars
Yield
18 small bars
Prep time
Cook time
Chill time
1 hour
Total time
These bars are bursting with three of my favourite flavours – almond, coconut, and chocolate! How could you go wrong? A soft and nutty toasted almond-oat crust forms the base. If you’ve made my Chilled Chocolate Pie, you can probably attest to how good this press-in crust is! The middle layer is made up of a no-bake almond butter “fudge” enhanced with rice crisp cereal for a wicked crispy texture. The bars are topped with a dark chocolate “macaroon” coating and garnished with big flakes of toasted coconut. I know.
Ingredients
For the base:
- 3/4 cup whole almonds
- 1/2 cup gluten-free oat flour*
- 1/4 cup virgin coconut oil
- 3 tablespoons pure maple syrup (or other liquid sweetener)
- 1/4 teaspoon fine grain sea salt
- 1 cup gluten-free rolled oat
For the middle layer:
- 1 cup raw or roasted almond butter (or peanut butter)
- 1/2 cup virgin coconut oil
- 1/4 cup pure maple syrup (or other liquid sweetener)
- 1/2 tablespoon pure vanilla extract
- pinch fine grain sea salt
- 1/2 cup rice crisp cereal
For the topping:
- 1/2 cup vegan chocolate chips (use Enjoy Life brand for soy-free)
- 1/2 tablespoon virgin coconut oil
- 1/4 cup shredded unsweetened coconut
- 1/4-1/3 cup toasted unsweetened large coconut flakes (such as Let's Do...Organic brand)*
Directions
- Preheat oven to 350°F and line an 8-inch square pan with two pieces of parchment paper, one going each way.
- For the crust: Add the almonds into a food processor and process until a fine meal forms, just larger than sand. Now add the oat flour, oil, syrup, and salt and process until combined and sticky. Finally, add the cup of rolled oats and process until the oats are chopped and the dough comes together, but the oats still have a bit of texture to them. The dough should stick together when pressed between your fingers. Crumble the dough evenly in the prepared pan. Press the dough into the pan evenly, wetting fingers if necessary to prevent sticking. Smooth out the dough with a pastry roller and use your fingertips to press in the edges until even. Poke a few holes with a fork to let air escape. Bake, uncovered, for around 13 minutes. Place pan on cooling rack for at least 10 minutes.
- For the middle layer: In a medium saucepan, stir the almond butter, oil, syrup, vanilla, and salt and heat over medium until the coconut oil is melted and the mixture is smooth. Whisk if necessary. Remove from heat. When the crust has cooled for 10 minutes or so, stir the rice crisp cereal into the almond butter mixture and pour this mixture on top of the crust. Smooth out and place in the freezer on a flat surface for 40-45 minutes, until the middle layer is completely solid. While the mixture freezes, toast the large coconut flakes (see note below). After the middle layer is frozen, remove from freezer and lift out the bar. Slice into 6 rows vertically and then slice 3 rows horizontally to make 18 small bars. Place bars in the freezer once again while you prepare the chocolate topping.
- For the chocolate topping: In a saucepan, melt the chocolate and coconut oil over low-medium heat. When half the chips have melted, remove from heat and stir until completely smooth. Stir in the shredded coconut. Remove bars from the freezer and spoon a small amount of chocolate on top of each bar. Immediately, sprinkle with toasted coconut flakes. Return the bars to the freezer until the chocolate is set. Serve immediately (bars will melt quickly, so I wouldn't suggest keeping them out too long). Store leftovers in the fridge or freezer.
Tip:
1) To make 1/2 cup oat flour, add 1/2 cup rolled oats into a high-speed blender and blend on high until a flour forms. 2) To toast the large coconut flakes, spread onto a baking sheet and toast at 350F for only 3-4 minutes, until golden and fragrant. After cooling, I crumbled the flakes up into smaller pieces for easier sprinkling. 3) For a fun twist, try making these bars using my homemade Nutella instead of almond butter!
Nutrition Information
(click to expand)
By the way, thank you for your comments in my last post! It’s comforting to know that many of you have been through the same thing and it all worked out in the end. Here’s to good luck house hunting vibes for all. :)
These are awesome! Everyone asks for the recipe!
I made these yesterday and they are fabulous!! It’s been such a challenge for me to be dairy, gluten and refined sugar free and your recipes really help me to stay on track. Thank you!!
I thought I had all the ingredients to this but no rice crispier. I do have BRM hulled millet and have added it to banana bread for a crunch so that will be my sub. I will let you know how it turned out. Can’t wait to make
To quote my (non-vegan) mom when she tasted these,”this May be the best thing I’ve ever eaten.” :)
These were sooo good!! I did not have choc chips for the top layer, so I melted some coconut oil with raw cocoa powder and some maple syrup. I also did not have any rice cerael, so I crumbled up a brown rice cake and that was perfect. It turned out perfect!
So funny Becca, i made the exact same chocolate topping and couldn’t find brown rice cereal without sugar added so purchased a rice cake too! *high five* to us for being creative! Turned out amazing.
I have just made these – they are stunning – if this is an example of what you can come up with – then I am buying your book! Good job I have American cups as UK based!
Just made these and they’re currently in the freezer ! Cant wait to taste!
Okay here’s the deal. I’ve been racking my brain for a GF, dairy free, and cane sugar free fix for my sweet tooth. This not only fulfilled my sweet tooth and fit my needs, but it rocked my world (and most of my friends’ worlds too). Absolutely delish! I’m officially addicted to Angela’s food brain.
This looks so yummy!! Sadly I don’t have any rice puffs, (NOT using kellogg’s), but I have ordered some and as soon as they arrive this is the first recipe I’m making. Can’t think of a better thing to nibble on during the final days of my dissertation writing… I may have to make a batch without the rice puffs actually, not sure I can restrain myself… =) Thank’s for another AMAZING recipe! (this is my new favourite blog by a mile!)
So, I couldn’t wait for the rice puffs and used rolled oats that I toasted in the frying pan with some honey first, they turned out fantastic, best snack I think I’ve ever made, they are dangerously delishious!!
These are SO GOOD!!!!!
Like, drop everything you are doing this second and make them now, they are THAT good.
I made these when my sister came home for the weekend and I am pretty sure we devoured the entire batch in 2 days. They are a delightful indulgence, without making yourself feel “too” guilty afterwards. I even caught my dad sneaking a few extra, so he was definitely a huge fan and keeps asking me to make them again. I didn’t tell him until afterwards that they were vegan, because he makes fun of my vegan food usually! (He’s a real meat-and-potatoes kinda guy). However he still loved them :)
Hello my name is Audra and I am a 3 layer coconut bar addict since late last year. I ate an entire pan on March 25/26 after I delivered my 3rd child, since a friend made them for me and brought them in the hospital 4 hours after delivering! They were my biggest craving and since I had gestational diabetes and could not have them for 11 weeks I have been making a pan (or 2) a week now and eating at least half by myself. We LOVE, LOVE, LOVE these! Please help me find a way to loose the weight! Love your site Angela!!
Hi Ange!
I goofed a bit with these… I decided to multitask and make about 5 different granola-type bar recipes at once (only one giant mess to clean!), which meant I rushed through the directions and got ahead of myself. I put the base in the freezer like I had done with other recipes, completely ignoring the part about baking it first. Of course I noticed the minute I poured on the middle layer, but figured it was too late to try and scrape it all off. Do you think there’s any reason the bottom layer wouldn’t work or hold together raw (as long as they’re kept cold, as you suggested)? I know it TASTES good ;) Thanks!
Hi, I’m just wondering why you bake the base? All of the ingredients are safe to eat raw and since it’s better for you to eat them raw, why not just leave the base as is before baking?
Also, I agree with Coral on the coconut oil debate. It’s not our enemy. It is extremely good for us and there are no other oils that are going to firm up in order to keep the bar gelled together and intact so yes, there’s a very good reason for using it!
Made these today and they were delicious! Took them to a potluck and there were none left – lots of great comments about them! Will definitely make again
Not as hard as it looks and totally worth it anyway. Awesome!
What does the * next to the gluten free oat flour and the flake coconut mean. I scrolled down to see if it referenced something, but couldn’t find anything. Thank you.
Hi Nancy,
It is in the note for preparation instructions.
A friend of mine just directed me to this receipt of yours! Made my mouth water! LOL! I was looking for something like this for my Dad for Thanksgiving because he loves chocolate and almonds.
Also love the idea of using homemade Nutella with this! Will be using that receipt as well.
Thanks! Can’t wait to try these!!
Just made these tonight. They’re delicious! I modified the last part and didn’t cut the squares until I spread the chocolate/coconut topping and left it in the fridge to harden for a bit…then just cut the bars afterwards :) I LOVE the crispy rice…yum!
GET IN MY BELLY… I will also be sending half of these beauties w/ the Mister!
I made that beautiful Superfood Crunch salad today so I had extra coconut. What a perfect way to use it!
Hi,
This looks so amazing. Do you think I’d be able to use substitute melted butter for some of the coconut oil?
Thanks
Probably!