Toasted Coconut Shortbread Bars

gluten free coconut bars
  • Ali

Beware, these coconut bars are totally addictive and will leave everyone in the house coming back for more. I love coconut so when we started to experiment with a caramel coconut bar that was both vegan and gluten free I knew we were onto a winner. I've taken these to picnics and dinner parties and they're always a super hit.

 

Ingredients

Caramel Layer

100ml runny honey 

65g coconut sugar

80ml coconut cream. Place a can of coconut milk in the fridge overnight and use the thick part on top of the coconut milk. Use what’s left in the can to go into smoothies

1/4 teaspoon salt

2 tablespoons coconut oil 

1 teaspoon vanilla extract

150g desiccated coconut

 

Biscuit Layer

200g ground almonds – I always use whole almonds with skin on and grind them myself

2 tablespoons coconut flour 

2 scoop Arbonne Feel Fit Vanilla Protein (or your choice of protein powder)

70ml melted coconut oil 

70ml maple syrup

1 teaspoon vanilla essence 

 

Chocolate layer

100g cocoa butter

2 tbsp coconut oil

4 tbsp maple syrup

60g raw cocoa powder

 

Servings: 12 squares

 

Directions

Caramel Layer

This can be made in advance and stored in the fridge. 

In a small saucepan, combine the honey, coconut sugar, coconut cream, and salt.

Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.

Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporate it. Whisk again as it cools if it starts to separate. Pour the caramel into a glass jug and let cool at room temperature.

While the caramel is cooling, toast the coconut. 

Preheat the oven to 350°

Line a baking tray with greaseproof paper. Spread coconut evenly on the baking tray.

 

Bake for 5 - 7 minutes, stirring every 2-3 minutes to ensure it does not burn.

Keep the oven on to bake the shortbread (unless you’re making the caramel in advance).

Once the caramel has cooled add in the toasted coconut and stir until it is evenly mixed. Place in the fridge to chill.

 

Shortbread Base Layer

If the oven isn’t on put it on  now heating it to 350 degrees F/ 180 degrees C Line a 8 x8" baking sheet with greace proof paper.

Combine almond flour, coconut flour and protein powder in a large bowl.

Add coconut oil, maple syrup and vanilla and mix well to combine.

Press into the bottom of the lined baking tin and bake for 10 - 12 minutes, or until sides are slightly brown. Leave in the tin to cool, remember it will keep cooking so take it out the oven before you think it is perfectly ready. 

 

One the base is cool pour the caramel layer on top, spreading it evenly towards the edges.

Place in the fridge to set for 1-2 hours. Or overnight if you're making it ahead of time.

 

Chocolate Layer

In a bowl over a saucepan of hot water (bain marie), melt the cocoa butter, coconut oil and maple syrup. Stir to combine then whisk in the cocoa powder with a balloon whisk. Keep whisking until all lumps have dissolved.

Remove the base and caramel layer from the fridge and pour over the chocolate and return to the fridge to chill for another hour or two.

Once cool remove and cut into squares.

This is super rich so a small square is plenty.

Store in the fridge for up to a week or in the freezer for a month – honestly it won’t last that long!

I tend to put half in the fridge and half in the freezer in the hope that I can eek it out a little longer as once the family know I’ve made it they keep coming back for more!

If you liked this recipe you may also like:

Vegan breakfast cookies

Protein packed blondies

Nut granola