No-Bake Vegan Paleo Coconut Cream Bars
Indulge in these incredibly easy, no-bake Vegan Paleo Coconut Cream Bars featuring a rich chocolate crust and a smooth, vibrant coconut filling. A healthy, delicious treat perfected by Sophie for guilt-free enjoyment.
- Prep Time: 15
- Total Time: 15
- Yield: 8 bars (from 8"x4" pan)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
1/2 cup almond flour (50g)
1/4 cup cocoa powder (20g)
1/8 tsp salt
1/4 cup almond butter
1 Tbsp maple syrup
1/2 tsp vanilla extract
1 cup full-fat coconut cream
1 Tbsp maple syrup
1/2 tsp vanilla extract
1 Tbsp tapioca flour
1 tsp beet powder
Instructions
1. Line an 8″ x 4″ loaf pan with parchment paper, allowing some overhang on the sides for easy removal, and set aside.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, and salt until well combined.
3. Add the almond butter, 1 tablespoon of maple syrup, and 1/2 teaspoon of vanilla extract to the dry ingredients. Mix with a spatula until a crumbly dough forms.
4. Switch to using your hands to fully combine the dough. Knead it firmly until it comes together. If the dough appears too dry or crumbly, add an extra tablespoon of almond butter, maple syrup, or even a teaspoon of water, one at a time, until it forms a cohesive ball.
5. Firmly and evenly press the prepared crust into the bottom of the lined loaf pan. Ensure it’s compact and smooth. Set aside.
6. If your coconut cream is firm (e.g., chilled overnight), warm it in the microwave for 10-20 seconds or until softened and pourable, but not hot. It needs to be smooth and consistent.
7. Rinse out the bowl used for the crust (or use a fresh one). Add the softened coconut cream, 1 tablespoon of maple syrup, 1/2 teaspoon of vanilla extract, tapioca flour, and beet powder to the bowl. Whisk vigorously until completely smooth and free of lumps. The beet powder will give it a subtle pink hue.
8. Carefully pour the smooth coconut cream filling over the pressed crust in the loaf pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even layer.
9. Place the assembled bars in the refrigerator overnight, or for a minimum of 4-6 hours, until the coconut cream filling has completely hardened and set firm. This step is crucial for perfect bars.
10. Once thoroughly chilled and firm, lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp, warm knife to cut them into desired sizes. Add your favorite toppings like fresh berries, shredded coconut, or a chocolate drizzle.
11. Store leftover Coconut Cream Bars in an airtight container in the refrigerator for up to one week.
Notes
For the best results, ensure your coconut cream is full-fat and has been chilled, separating the thick cream from the liquid. Only use the thick cream. If it’s too firm, warm slightly to make it pourable. The crust might seem dry initially; continue kneading with your hands as the almond butter warms and helps it bind.