These bars are seriously easy to make and come together quickly! Most importantly, they are a sweet treat that is seriously delicious.
The bottom coconut layer is smooth, soft, crumbly, and melts-in-your-mouth. This is due to grinding shredded coconut in a blender (or a even a coffee grinder) to a powder form and then mixing it with the other ingredients to make an almost shortbread-like crust.
The middle layer is a basic strawberry compote using only strawberries and a little maple syrup. The strawberries break down slightly in the heat of the saucepan and then are mashed up further. Changing up the berries would be great too; raspberries, blueberries, or cherries make tasty substitutes.
Finally, the bars are topped with melted semi-sweet chocolate chips (with a little help from unrefined or virgin coconut oil) to form the top layer. If you are vegan, make sure than that the chocolate that you use is free of milk and milk derivatives. This layer adds that extra, chocolatey sweetness and crunch that contrasts well with the soft coconut crust. I like to add a little shredded coconut to finish off the bar.
I hope you enjoy this recipe!
6 Ingredients are divided among the three layers. Quanities are in the Ingredients list.
Ground shredded coconut into a powder in a blender, then mix with coconut oil, maple syrup, and vanilla and mix until well combined. Press into a single layer in a lined 8x8 pan and freeze for at least 10 minutes.
Stir strawberries and maple syrup at medium-high heat, until soften. Remove from heat, and mash it with a fork. Melt chocolate chips and coconut oil in the microwave at high heat in 30 second intervals, stirring in between, until melted.
Top coconut layer with strawberries and then with melted chocolate. Sprinkle shredded coconut on top. Freeze for at least 10 minutes, until set.
Lift out of the pan and cut into pieces. Enjoy!