A few years ago one of my friends had a child who happened to be allergic to everything: soy, eggs, dairy, gluten, and a handful of other things. She had to drastically restrict her family’s diet. It went okay for a little while…until she couldn’t have chocolate! That was the last straw for her.
She went on a hunt to find a delicious homemade chocolate that didn’t require dairy, which is how she stumbled upon these bars.
She offered me one at her house and I graciously accepted. But I was dynamically unprepared for the flavor punch that hit me! Wow!
The dark chocolate and sea salt flavors are always award-worthy. But the crunchy coconut was a welcome addition, and I never turn down something that is peanut butter flavored.
I quickly gobbled up my bar while asking her how she made this slice of heaven dessert. When I heard he tell me that it was as simple as “1. Mix the stuff together and 2. Refrigerate” – I was sold! I’m may or may not have stopped at the store on my way home to buy coconut just so I could make them that evening…
Whether you have a handful of allergies or can eat anything on earth, you will want to eat these bars. Trust me. I’ve brought them to parties and dinners and I was only turned down once (and that was because someone was highly allergic to peanuts).
Since these are a no-bake recipe, you can make them right now and enjoy them today!
- ⅔ cup cocoa powder
- ½ cup all-purpose flour
- 1 tsp salt
- 3 cups unsweetened coconut flakes
- 2 Tbs coconut oil
- ⅔ cup honey/agave nectar
- ½ tsp vanilla extract
- 1 cup peanut butter, or an alternative nut butter
- Using a heavy-duty spoon, mix together the cocoa powder, flour, salt and coconut flakes.
- Add in the coconut oil, honey and vanilla. Stir together.
- Mix in the peanut butter. Thoroughly mix together until well combined.
- Press into a glass 8x8 pan. Refrigerate until ready to serve, at least [timer minutes=60]1 hour[/timer].
If you break or bend your mixing spoon, I’m sorry! Hopefully you can still enjoy the decadent reward of your efforts.
If you find the mixture too dry and crumbly, add an extra tablespoon of either coconut oil or nut butter.
I find it best to cut into 16 bars/squares and leave these in the glass 8x8 pan. They can be slightly greasy in a ziplock and will stick together if layered in a storage container without wax paper in between.