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Coco-nutty Chocolate Ganache Bars

Liz
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.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Servings 4

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!