These vegan treats are easy to make and full of good fats making them a less guilty dessert or snack!
The bottom layer is a mixture of nuts, dates, coconut and seeds while the top layer is a simple chocolate ganache. I am a big fan of mixing textures and I just love the nutty chewy texture along with the rich and smooth chocolate layer, sprinkled with a little bit of sesame and sea salt to add that last bit of salty goodness.
This recipe is also full of good fats! Making it a healthier choice to satisfy your sweet tooth.
- Nuts – source of nutrients and protein, antioxidants, high in fiber, heart healthy and can lower cholesterol
- Coconut – good for bone health, antioxidant, heart healthy, high in good fats and low in carbs
- Chia and flax seed – source of protein and fiber, lower blood sugar levels as well as contribute to heart health, improve digestion
- Dates- nutritious, high in fiber, heart healthy and a natural sweetener
- Honey – antioxidant and a natural sweetener
- Dark Chocolate – antioxidant, improved blood flow, reduce heart disease risk, nutrient dense
To get started you are going to need a small 5X9 pan lined with parchment paper, this makes about 8 bars.. you can double the recipe and make a 9X9 pan which is the same as a brownie pan. You will also need a food processor for the first part and for the second part you will need to make a double boiler using a small pot of very low simmering water with a stainless steel bowl on top. (another option, you could use a microwave and stir every 15-20 seconds).
Ingredients
- 1 cup Macadamia Nuts, chopped Can also substitute sliced Almond, peanut or cashew
- 1/2 cup unsweetened coconut flakes
- 6 each Dates, pitted and chopped
- 1 tbsp flax seed
- 1 tbsp chia seed
- 1/2 tbsp Honey or agave
- 6 oz. Vegan Dark Chocolate
- 2 tbsp Coconut Cream
- TT Sea Salt
- TT Sesame seeds
Using a food processor, add the chopped nuts, coconut flakes, dates, chia and flax seeds and pulse until mixture is evenly ground small making sure there are no large chunks of nuts or dates
Add the 1/2 tbsp honey and pulse in food processor until the mixture comes together and you can to pinch it with your fingers without falling apart
Press the mixture evenly to the bottom of the pan lined with parchment paper
Make a double boiler using a small pot of very low simmering water with a stainless steel bowl on top. (another option, you could use a microwave and stir every 15-20 seconds)
Add the chocolate and coconut cream and melt mixing with a whisk until smooth.(Depending on the chocolate you use for this recipe you may or may not need to add sweetener. I used a vegan chocolate that was 70% cocoa and it had a small amount of sugar added. You could go completely bittersweet and sweeten yourself depending on how strict you are with your sugar intake. With the 70% dark vegan chocolate I added a 1 tsp of honey to make it the sweetness that I prefer.)Once the mixture is melted it is a good time to taste the chocolate and decide if you want to add sweetener, just a reminder that the bottom layer is sweet so I like to go a little less sweet on the chocolate to balance the flavors.
Pour the mixture over your bottom layer and spread evenly to the corners. Then agitate the mixture from side to side and lightly tap on the table to try and get it as smooth on the top as possible
sprinkle sea salt and sesame evenly over the top of the chocolate
Put in the refrigerator 1 hour to set
Once they have set completely you can cut them into squares. To get a nice clean cut, rinse the knife with very hot water between each cut
enjoy!
Coco-nutty Chocolate Ganache Bars
Equipment
- Food processor
- Small pot
- stainless steel bowl to fit over pot
- 5X9 pan loaf pan
- parchment paper
- measuring tools
- knife
- whisk
Ingredients
- 1 cup Macadamia Nuts, chopped Can also substitute sliced Almond, peanut or cashew
- 1/2 cup unsweetened coconut flakes
- 6 each Dates, pitted and chopped
- 1 tbsp flax seed
- 1 tbsp chia seed
- 1/2 tbsp Honey or agave
- 6 oz. Vegan Dark Chocolate
- 2 tbsp Coconut Cream you can use the cream top of a can of coconut
- TT Sea Salt
- TT Sesame seeds
Instructions
- Line your pan with parchment paper
- Using a food processor, add the chopped nuts, coconut flakes, dates, chia and flax seeds and pulse until mixture is evenly ground small making sure there are no large chunks of nuts or dates
- Add the 1/2 tbsp honey and pulse in food processor until the mixture comes together and you can to pinch it with your fingers without falling apart
- Press the mixture evenly to the bottom of the pan lined with parchment paper
- Make a double boiler using a small pot of very low simmering water with a stainless steel bowl on top. (another option, you could use a microwave and stir every 15-20 seconds)
- Add the chocolate and coconut cream and melt mixing with a whisk until smooth.(Depending on the chocolate you use for this recipe you may or may not need to add sweetener. I used a vegan chocolate that was 70% cocoa and it had a small amount of sugar added. You could go completely bittersweet and sweeten yourself depending on how strict you are with your sugar intake. With the 70% dark vegan chocolate I added a 1 tsp of honey to make it the sweetness that I prefer.)Once the mixture is melted it is a good time to taste the chocolate and decide if you want to add sweetener, just a reminder that the bottom layer is sweet so I like to go a little less sweet on the chocolate to balance the flavors.
- Pour the mixture over your bottom layer and spread evenly to the corners. Then agitate the mixture from side to side and lightly tap on the table to try and get it as smooth on the top as possible
- sprinkle sea salt and sesame evenly over the top of the chocolate
- Put in the refrigerator 1 hour to set
- Once they have set completely you can cut them into squares, To get a nice clean cut, rinse the knife with very hot water between each cut
- enjoy!
Clara
May 10, 2020 3:24 pmTried it today! Everything I love! So good !!
Liz
May 13, 2020 5:33 pmThank you so much Clara! <3 Glad you enjoyed them!