These gooey coconut chocolate bars have a coconut shortbread crust, slightly salty coconut condensed milk-like filling, and dark chocolate on top. They are full of flavor, not too sweet, and can easily be made for many different dietary needs.
See that gooey coconut filling in the picture above? It is delicious, but sticky, runny, and messy. So be prepared with a plate and fork because these aren’t really the kind of bars you can just grab and eat with your hands. But if you’re like me, the messiest food is the best food!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Link to my favorite organic, flavorless coconut oil is here.
The coconut flour I used is here.
Lily’s sugar and dairy free dark chocolate chips are linked here.
Gooey Coconut Chocolate Bars (gluten, egg, and nut free with dairy free/vegan options)
Ingredients
- ¼ cup powdered sugar
- ½ cup coconut flour
- ½ cup gluten-free flour I used Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ¾ cup shredded coconut flakes
- ¼ cup plus 2 tbsps unsalted butter, vegan butter, or coconut oil
- ½ tsp salt
- 1 tsp vanilla extract
Caramel:
- coconut cream (scooped off the top of a chilled can of full fat coconut milk)
- ⅓ cup coconut water (left from the coconut milk can)
- ½ cup sugar
- ½-¾ tsp (sea) salt depending on how salty you like your caramel
- 2 tbsps unsalted butter, vegan butter, or coconut oil
- 1 tsp vanilla extract
Chocolate Layer:
- 1 cup dark chocolate chips dairy-free if needed
- 1 ½ tsps coconut oil
Instructions
For the Crust:
- Preheat the oven to 350 degrees F (177 C). Grease an 8×8 inch square baking dish with butter/oil or line with parchment paper. Mix the powdered sugar, coconut, coconut flour, GF flour, and salt together. In a microwave safe bowl, melt the butter/coconut oil. Add the vanilla and the dry ingredient mixture, and mix until a slightly crumbly dough forms. Press the dough into the prepared baking pan to create a flat even layer. Bake for 12-15 minutes until golden brown.
For the Caramel:
- In a small saucepan, bring the coconut cream, coconut water, sugar, and salt to a boil for 8 minutes, stirring often (doesn't have to be constant). Add the butter/coconut oil and boil for 2 more minutes. It should be at least a tiny bit thicker. Remove from heat and add the vanilla. Mix very well then pour over the crust (it doesn’t have to be cooled). Let the crust+caramel cool till only slightly warm then place in the fridge for at least an hour.
For the Chocolate Layer:
- In a microwave safe bowl, melt the chocolate and coconut oil in the microwave for 20-30 seconds at a time, mixing well in between each one (be careful! I have burnt a TON of chocolate in my life). Pour the melted chocolate all over the cooled caramel and carefully smooth it out using a spatula. Let the chocolate set or place the bars back in the fridge (for about 30-60 minutes) if you want the caramel to be a little less runny. Slice into bars, serve, and enjoy! Warning, these bars can get very messy!
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