If you ever fall in love with a chocolate fudge cake, the result will be these healthy Coconut Chocolate Chip Bars!
raw + paleo
sugar is not added
Fudgy Chocolate Brownie snack bars, with super simple two-ingredient coconut frosting – no baking needed, and you can eat them on the go!
Try this too vegan chocolate chip cookies
Just put your ingredients in a food processor and let it do the work.
Press the resulting crumbly dough into a skillet lined with wax or parchment paper, cover with coconut frosting, and refrigerate to set.
Recipe adapted from my Ultimate Unbaked Brownies; And just like the original version, these healthy snack bars can be made without an oven.
Ready-made cake bars don’t need refrigeration and are great for packing into a lunch box or as a healthy after-work snack.
- 6 Tablespoon cocoa powder
- 2 1/2 cups pitted dates (For Keto, try this keto brownies)
- 1 1/2 Cup raw walnut or pecans
- 1/2 Cup shredded coconut
- 1/4 Teaspoon + 1/8 teaspoon salt
- 1 Teaspoon pure vanilla extract
- 1/3 Cup chocolate chips or Sugar Free Chocolate Chips
- Coconut Frosting (listed below)
Process all of the above ingredients—either with or without chocolate chips—in a high-quality food processor until crumbly. Stir in the chocolate chips if you haven’t added them before. Grease an 8-inch pan or line with parchment or wax paper. Transfer the dough to the pan and press it as firmly as possible to distribute it evenly.Coconut Frosting: Stir ½ cup of softened coconut butter with powdered sugar or stevia to taste. (Heat the coconut butter very gently until soft – if it’s still not soft, stir in some of the melted coconut oil.) Spread it out on baking sheets, sprinkle with 3-4 tablespoons of shredded coconut if desired, and press down. Refrigerate for 10 minutes or so to firm up the garnish. Brownies can be refrigerated (or frozen) or left at room temperature. If you live in a very hot climate, I recommend refrigerating so the decorations don’t melt.View Nutrition Facts
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