Chewy Coconut Bars

In my last recipe post I admitted that when I bake sweets, which is rare, I like to keep things simple. The Coconut Macaroons were shamefully easy. So easy in fact I thought even I, a self proclaimed “lazy baker” could step up my game a little.

That led me to make these… Chewy Coconut Bars. These bars aren’t quite as simple to prepare, but they’re good. Like -woah- good. The base of the bars is almost exactly the same as the recipe for the Coconut Macaroons, but then these bars are taken to the next level. I may be biased though because apparently I really love coconut. I just put together a recipe page for this blog and realized that the three desserts I’ve posted so far are all based on coconut. Yup, I’m into it. 

Chewy coconuts bars

 BASE:

• 3/4 cup blanched almond flour

• 3/4 cup unsweetened shredded coconut

• 1/4 cup coconut oil or butter, melted

• 1 tablespoon maple syrup

• 1 teaspoon vanilla

• 1/4 teaspoon sea salt

Heat oven to 350.

Line a 6x6 metal or glass dish with parchment paper.

Combine dry ingredients in a large bowl.

Mix maple syrup and vanilla into the melted coconut oil and mix with dry ingredients.

Press firmly and evenly into the dish. 

Bake for 12 – 15 minutes until lightly golden brown. 

Remove from oven and cool while preparing the filling.

(Keep oven on at 350)

FILLING:

• 1 can full fat coconut milk

• 2 tablespoons maple syrup

• 1 tablespoon vanilla

• 1/2 cup dark chocolate chips (I use Lindt's 99% Dark Cacao bar)

• 1/2 cup unsweetened shredded coconut (divided in two)

• 1/4 cup chopped pecans

• 1/4 cup sliced almonds

 In a saucepan bring the coconut milk to a low boil over medium heat.

Reduce heat and simmer for approximately 45 minutes, stirring frequently. *This part is a little labour intensive if you’re a lazy baker like me. But if you are also a coconut lover like me, then it is worth it. Keep at it until the volume is reduced by half (about 3/4 cup and very thick).

Remove from heat, cool slightly then add maple syrup and vanilla.

Pour half of the coconut milk mixture over the crust and spread to the edges evenly.

Top the base with half (1/4 cup) of shredded coconut.

Break the chocolate into little pieces and sprinkle over the base. Top with pecans and almonds.

Lightly press down on the toppings, then add the remaining 1/4 cup shredded coconut.

Pour remaining half of the coconut milk mixture over the top of the layers. 

Bake for 30 minutes at 350. 

Now here you have to show some patience and restraint. When the bars come out of the oven they will look like they have to be drained because there is no grain flour for the coconut oil to settle into. Don’t drain them though!

Once out of the oven, let them sit for one hour. Then they need to into the fridge to cool for an additional 2 hours. Like I’ve been saying though… the wait is worth it.