I have come to the conclusion that life doesn’t slow down…yes, my epiphany has come much later in life than it comes for most, but I am finally understanding what my dad means when he says there is just not enough hours in a day…and lets be honest with each other, I waste a lot of those precious hours browsing online, watching tv, etc. I am trying to make a conscious effort to be more productive during the day, and spend more time doing the important things – like playing with my little girl.
How is it going you ask? Well…my six year old got mad at me yesterday while we were playing princesses, she said I needed to focus on playing and not sleeping (in my defense, she did climb into bed with me early in the morning and hand me a princess doll :). It’s definitely a work in progress.
My epiphany also made me realize that life is too short not to enjoy a lot of chocolate. Alright, that is not a new epiphany for me, but it goes along with my theme…and these Chocolate Coconut Bars are loaded with delicious chocolate, so we’ll go with it.
These bars consist of dark chocolate, pecans, and coconut piled on top of a buttery cookie crust (except no butter is used – crazy :). They remind me of what it would taste like if a Almond Joy married a Twix (except without the caramel and almonds). That analogy didn’t make much sense, but it doesn’t matter. The only thing that matters is that Chocolate Coconut Bars are insanely decadent and delicious and made without refined sugar and all wholesome ingredients. They are also Paleo and vegan friendly.
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 1/2 cup pure maple syrup, divided
- 1/4 cup coconut oil, melted
- 1 (15 oz) can coconut milk
- 1/2 cup dark chocolate chips
- 1/2 cup chopped pecans
- 3/4 cup unsweetened coconut
- Preheat oven to 375 degrees
- Combine the almond flour, arrowroot powder, 1/4 cup pure maple syrup, and coconut oil in a large bowl
- Press the dough into the bottom of a well greased 8x8 baking pan
- Bake for 10-15 minutes or until edges start to lightly brown
- Allow to cool
- Pour the coconut milk and remaining 1/4 cup pure maple syrup into a sauce pan over medium heat.
- Allow the mixture to simmer for approximately 30-45 minutes until it reduces by about half (basically you are making your own sweetened condensed milk)
- Sprinkle the chocolate chips and pecans over the baked and cooled crust
- Pour the coconut milk mixture on top
- Top with the shredded coconut
- Bake another 15-20 minutes or until coconut starts to brown
- You can prepare your coconut milk a day or 2 in advance and store it in an airtight container in the fridge.
- Calories: 265 Fat: 21 grams Carbs: 20 grams Protein: 4.5 grams