Dark Chocolate Covered Coconut Bars.
If you’re on the hunt for a delightful treat that combines the richness of dark chocolate with the tropical flair of coconut, look no further than these Dark Chocolate Covered Coconut Bars. They are not only irresistibly delicious but also crafted with wholesome ingredients that make them a guilt-free indulgence. Perfect for an afternoon snack or a sweet after-dinner treat, these bars will transport your taste buds straight to a sunny beach with every bite.
Why You’ll Love This Recipe
These Dark Chocolate Covered Coconut Bars are incredibly satisfying, offering a perfect balance of sweetness and texture. The chewy coconut base is complemented by a luscious layer of dark chocolate, creating a delightful contrast that will keep you coming back for more. Plus, they’re simple to make, require minimal ingredients, and are naturally sweetened with maple syrup. Whether you’re a coconut lover or just looking for a new go-to dessert, these bars are sure to become a favorite in your home.
Ingredient List
- 3/4 cup real maple syrup
- 1/3 cup canned full-fat coconut milk (using the cream only)
- 2 tablespoons creamy peanut butter
- 2 teaspoons vanilla extract
- 4 cups unsweetened lightly toasted coconut flakes
- 12 ounces dark chocolate
- Optional toppings: cocoa nibs, coconut, roasted nuts, dried fruits
Equipment Breakdown
- Mixing bowl: For combining all the ingredients.
- Baking pan: A 9×9 inch or similar size for setting the bars.
- Double boiler or microwave-safe bowl: For melting the dark chocolate.
- Spatula: For spreading the coconut mixture evenly.
- Knife or pizza cutter: For cutting the bars into perfect squares.
Dark Chocolate Covered Coconut Bars. in Steps
Step 1: Prepare the Coconut Mixture
In a large mixing bowl, combine the real maple syrup, coconut cream from the canned coconut milk, creamy peanut butter, and vanilla extract. Stir until the mixture is smooth and well-combined.
Step 2: Add the Coconut Flakes
Gently fold in the lightly toasted coconut flakes into the mixture. Ensure all the flakes are coated with the syrupy mixture for a cohesive texture.
Step 3: Transfer to Baking Pan
Line your baking pan with parchment paper for easy removal. Pour the coconut mixture into the pan and use a spatula to spread it evenly. Press it down firmly to create a compact layer.
Step 4: Chill the Coconut Base
Place the pan in the refrigerator for about 1 hour or until the mixture is firm and set.
Step 5: Melt the Dark Chocolate
While the coconut base is chilling, melt the dark chocolate using a double boiler or in the microwave in 30-second intervals until fully melted and smooth. Stir well to ensure there are no lumps.
Step 6: Coat the Bars
Once the coconut mixture is set, remove it from the refrigerator. Carefully lift the bars out of the pan using the parchment paper. Cut into squares or bars, as preferred. Dip each piece into the melted dark chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off.
Step 7: Add Optional Toppings
Before the chocolate sets, sprinkle your choice of toppings such as cocoa nibs, extra coconut, roasted nuts, or dried fruits on top for added flavor and texture.
Step 8: Chill Again
Place the chocolate-covered bars back onto the parchment-lined pan and return them to the refrigerator for an additional 30 minutes to allow the chocolate to harden.
Seasonal Flavor Boosts
- Mint: Add a few drops of mint extract to the coconut mixture for a refreshing twist.
- Almond: Replace peanut butter with almond butter for a nutty flavor.
- Orange: Incorporate orange zest into the coconut mixture for a citrusy burst.
- Cranberry: Mix in dried cranberries for a tart sweetness that pairs beautifully with coconut.
What Could Go Wrong
While this recipe is quite straightforward, there are a few potential hiccups to watch out for:
- Chocolate Seizing: Be careful not to get any water in the chocolate while melting, as it can cause it to seize.
- Too Much Coconut Milk: If you use too much coconut milk, the bars may be too soft and not hold their shape.
- Not Pressing Firmly Enough: Ensure you press the coconut mixture down firmly in the pan; otherwise, the bars may crumble when cut.
Save It for Later
These Dark Chocolate Covered Coconut Bars are perfect for meal prep. Store them in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage. Just make sure to separate each bar with parchment paper to prevent sticking. When you’re ready to enjoy, simply thaw them in the refrigerator overnight!
Dark Chocolate Covered Coconut Bars. Q&A
Can I use sweetened coconut flakes instead of unsweetened?
Yes, you can, but keep in mind that it will make the bars sweeter. Adjust the amount of maple syrup accordingly if you prefer a less sweet treat.
What type of dark chocolate should I use?
I recommend using dark chocolate that is at least 70% cocoa for a rich flavor and health benefits. Look for brands that use simple, high-quality ingredients.
Can I make these bars vegan?
Yes! Just ensure that the dark chocolate you choose is dairy-free and replace the peanut butter with any nut or seed butter of your choice.
What’s the best way to cut the bars?
For clean cuts, use a sharp knife or a pizza cutter. Warming the blade slightly under hot water before cutting can also help prevent sticking.
In Closing
These Dark Chocolate Covered Coconut Bars are a delightful combination of flavors and textures, making them a go-to recipe for any occasion. With the natural sweetness of maple syrup and the lush creaminess of coconut, these bars are sure to satisfy your sweet tooth without the guilt. Whether you enjoy them as a snack, dessert, or a post-workout treat, they are a versatile addition to your recipe repertoire. So gather your ingredients and start creating these delicious bars that will surely impress family and friends alike!
Dark Chocolate Covered Coconut Bars.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the real maple syrup, coconut cream from the canned coconut milk, creamy peanut butter, and vanilla extract. Stir until the mixture is smooth and well-combined.
- Gently fold in the lightly toasted coconut flakes into the mixture. Ensure all the flakes are coated with the syrupy mixture for a cohesive texture.
- Line your baking pan with parchment paper for easy removal. Pour the coconut mixture into the pan and use a spatula to spread it evenly. Press it down firmly to create a compact layer.
- Place the pan in the refrigerator for about 1 hour or until the mixture is firm and set.
- While the coconut base is chilling, melt the dark chocolate using a double boiler or in the microwave in 30-second intervals until fully melted and smooth. Stir well to ensure there are no lumps.
- Once the coconut mixture is set, remove it from the refrigerator. Carefully lift the bars out of the pan using the parchment paper. Cut into squares or bars, as preferred. Dip each piece into the melted dark chocolate, ensuring it's fully coated. Allow any excess chocolate to drip off.
- Before the chocolate sets, sprinkle your choice of toppings such as cocoa nibs, extra coconut, roasted nuts, or dried fruits on top for added flavor and texture.
- Place the chocolate-covered bars back onto the parchment-lined pan and return them to the refrigerator for an additional 30 minutes to allow the chocolate to harden.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Freeze the bars with parchment paper between them to prevent sticking.
- For a twist, try adding mint extract or orange zest to the coconut mixture.
