Gluten-Free Coconut Dream Bars are made with 4 of the simplest whole food ingredients including dates, oats, coconut, and, cacao. Just 3 ingredients for the crust and chocolate as the top layer. No-bake, Gluten-free, dairy-free, corn-free, soy-free, and refined sugar-free too!
When I made these coconut bars, my dreams became a reality. Just one bite and I was in texture heaven. It was like I had a dessert orgasm in my mouth. The bottom layer tastes buttery and even had a buttery texture, even though there is no butter used. The consistency of the oats and coconut melded together like cookie dough in the food processor. The smell of the dates had hints of caramel and vanilla. I knew I had created something special.
I wasn’t the only one who felt this way. I brought these squares around for taste-testing and the end result was the same. These are a dream. That’s how I got the name for my Gluten-Free Coconut Dream Bars. This no-bake dream bar is hearty but melts in your mouth instantly. It seems impossible that this dessert would be so good without all the refined sugars and yucky ingredients. But it’s not impossible.
These gluten-free coconut bars are:
- No added sugar
- Medjool dates to sweeten and that’s it
- Free of soy
- Nut-free (uses coconut)
- Free of dairy
- Free of protein powders
- Free of legumes
- Free of rice
- Free of quinoa
- Free from sesame and mustard
Ever notice how all healthy treats and sweets on the market usually have tree nuts or sesame in them? It makes it so hard for people with sensitivities and food allergies to find those healthy treats. You go to the market, or you hear about a new product and you get super excited. Then you look at the ingredient list and it lists all the things you cannot have. Imagine that on top of gluten.
Between my sadness for feeling deprived and the fact that I learned how to use a double boiler at the age of 6 because my parents were entertainers made me solidly believe I could create something dreamy without the tree nuts and with all the frees. And because of all my frees, I was able to create a treat that was free from and still wonderful!
Here we are.
Ready to rock?
I’ve provided this little diagram to show you the step to creating your very best dream bar date mixture!
Gluten-Free Coconut Dream Bars (vegan)
- food processor
- double boiler
- silicone baking cups or foil baking cups
- 16 whole Medjool dates soaked
- 1 cup gluten-free rolled oats
- 1 cup shredded coconut unsweetened
- 3 bars dark chocolate bars gluten-free, vegan
- First you will want to soak the dates ahead of time, pitted, and in a bowl with warm to hot water from 1 hour. Soaking them for a longer amount of time helps to make the texture really smooth.
- After the dates have been soaked, drain them and discard the date water. Add the dates to a food processor and blast on high until blended smooth and creamy. The color of the date mixture will turn to a lighter color and that is what you want.
- Then the unsweetened coconut flakes and gluten-free rolled oats to the mixture and process until well blended. Process until you do not see the actual oat pieces in the mixture. It’s about 5 minutes.
- Once the mixture is at its desired consistency, you will then turn off the food processor and begin molding the mixture into small balls.
- Place 1 ball into each square silicone mold and flatten them to create a thick layer at the bottom of the cup. (confused? See pics and videos).
- Line a cookie tray with parchment paper and place filled silicone molds onto the tray.
- Put the tray in the freezer for 1 hour or more.
- In the meantime, start to melt your chocolate. In a double boiler on low heat, add the chocolate bars and stir occasionally. It will take all about 5-10 minutes to melt the chocolate. During this point, you can add 1-3 teaspoons coconut oil to thin the chocolate mixture. You can also add a drizzle of sea salt for that salted taste.
- Remove the coconut date bars from the refrigerator and set aside. With a spoonful or two cover the coconut date mixture with chocolate. Then store int the freezer until set. And keep frozen until you are ready to serve.
- If you are making the lollipops version, put lollipop sticks into the balls and lay on parchment paper in a baking tray. If the consistency is too sticky to mold, dip your fingers in water to mold the dough. If the mixture is too soft, then freeze the mixture for a bit to harden it.
- Coconut oil is a great way to thin the consistency of the chocolate. You can do this to save money on the chocolate bars, or if the chocolate is not spreading correctly.
- Always keep these treats in the freezer until you are ready to serve. Since the bottom portion is a raw treat, they melt quickly.
- I like these silicone baking cups and this awesome easy double boiler!
- Make sure your oats are from a certified gluten-free company
Love and coconut dream bars!