Coconut Walnut Chewy Bars

What’s your favorite part about baking?

Mine is watching all the different ingredients form nothing to something delicious. I know, probably so typical. But, it is especially relevant for this recipe. When you’re first mixing everything, it really doesn’t look appealing. However, everything comes together to form a coconut forward chewy cookie/cake bar.

I’d say these are a mix between coconut bars and 7-layers bars. The best part is there’s no refined sugar! Well, unless you’re counting the chocolate chips. Maybe I should say there’s not added refined sugar – no granulated or brown sugar or sweetened condensed milk. The dates and maple syrup add the perfect amount of sweetness.

Layer One: crumbly cookie layer. Layer Two: dark & white chocolate chips. Layer Three: roasted walnuts. Layer Four: Gooey sweet coconut layer. Layer Five: toasted coconut.

Not quite seven layers, but each layer is delicious. I’m okay with only five layers.

Have you ever used dates before? They’re still relatively new to me. Every time I use them, I’m always surprised by how sweet they actually taste! I’m not brave enough to try stuffed dates, but I like the natural sweetness they add to baked goods.

These bars might be a little bit crumbly when you first cut them. If you let them cool fully, they will cut easier and they won’t break apart as much. I recommend storing then in your refrigerator, they’re so good straight from the fridge!

These are a great make-ahead dessert. You can make them a few days before serving them. No one will know the difference.

Are you going to make these Coconut Walnut Chewy Bars? Leave a comment with any questions & suggestions!

Coconut Walnut Chewy Bars

From north coast eats at https://northcoasteats.com/coconut-walnut-chewy-bars/

https://northcoasteats.com/wp-content/uploads/2019/02/coconut.walnut.bars-0036.jpg

Yield: makes 8 x 8 inch pan of bars, about 16 bars

Layer One: crumbly cookie layer. Layer Two: dark & white chocolate chips. Layer Three: roasted walnuts. Layer Four: Gooey sweet coconut layer. Layer Five: toasted coconut.

You'll Need...

1 1/2 cup almond flour
3 tablespoons coconut oil, melted
2 tablespoon maple syrup
1/4 teaspoon salt
2 cups chocolate chips (white, milk, or dark)
1 cup walnuts, roughly chopped
1/2 cup full-fat coconut milk
1 tablespoon arrowroot powder (or cornstarch)
7 medijol dates, pits removed
1 1/2 cup unsweetened shredded coconut

Directions

Preheat oven to 350 degrees. Line an 8 x 8 pan with parchment paper.
In a mixing bowl, mix almond flour through salt. Press the crust in the bottom of prepared pan.
Sprinkle the chocolate chips over the crust.
Sprinkle the walnuts over the chocolate chips.
In a food processor, pulse coconut milk, arrowroot, and dates. Spread over the walnut layer.
Lastly, sprinkle the coconut on top.
Bake 30 minutes, until the coconut is lightly toasted.