Gluten-Free Coconut Dream Bars. When I made these, my dreams became a reality. Just one bite and I swooned. It was like I had a dessert orgasm in my mouth. I wasn’t the only one who felt this way. I brought them to my hair stylist, since I was seeing her the day I created this masterpiece. I gave them out to her and her assistant. Double swoon.
The looks on their faces when they each bit into the bars…
Just as I suspected. They too felt as if the bar just melted in their mouth. The instant it hit their tongues, the buttery texture reminded them of 100 sinful desserts, all to realize the creaminess did not come from dairy, since these were dairy-free. The dreamy consistency of the gluten-free Oats and coconut mixed with the sweetness of the dates, made this treat all to heavenly to believe that these were actually healthy.
Creamy and dreamy.
They too had dessert orgasms.
Then I gave the remaining leftovers to my mom and a few friends.
Swoon, Swoon, Swoon. 3 swoons, 3 additional taste testers.
Triple swoon + the original double swoon + my swoon = 6 dessert orgasms and 6 swoons.
Gluten-free, nut-free, dairy-free, vegan and no added sugar.
Boom.
Here’s the deal. I can’t have nuts, dairy, soy, or gluten. So, I have been trying to come up with a nut-free version of these gorgeous raw treats I constantly see on Instagram and Pinterest that literally give me a mouthwatering orgasm from just looking at the pictures! What’s that phrase? A picture is worth a thousand words…
Those words went something like this: yum, mouthwatering, food porn, OMG, no words, heaven, dreamy, need, want, must have, insane, amazing, OH MY GOD, wow, I wish, Oh – nuts again? I’m nut free. Ugh. Must. Find. A. Way. Need. This. Now. Like now!
I’ll let you in on a secret. I have been developing recipes since childhood. My parents were entertainers. They had parties. My mom always baked, and I always helped. I learned how to use a double boiler at 6, while my parents watched over me of course. I formed a love for figuring out the how’s to making dreamy concoctions. Decades later I went gluten-free, followed by many other frees, and I just went with it in the baking department. I figured it out. And this recipe? It took only one try to nail it!
Here we are.
WHAT YOU WILL NEED:
Bottom Layer:
1 cup unsweetened coconut flakes
1 cup gluten-free rolled oats (I like Bob’s Red Mill)
16 soaked and pitted dates
Silicone Baking cups or lollipop sticks
Top Layer:
2 1/2 – 3 dark chocolate bars (gluten-free of course!)
These may look complicated, but actually, they are really easy. They do require a food processor, a freezer, parchment paper, silicone baking cups or lollipop sticks, a baking tray and a double boiler. To help you guys out, I have created 2 short 2 minute videos in addition to the pictures, just in case you are bewildered by the long instructions. They provide some extra info in case you need the support.
DIRECTIONS:
- First you will want to soak the dates ahead of time. That means, fill a bowl or plastic container with water and add the dates already pitted into the water, and soak them on the counter or in the refrigerator for about 5-12 hours. Do not soak less then 5 hours. If you soak them with the pits then you will have to process them longer in the second step and possibly add liquid. I really like the dates soft, and you get a more buttery consistency with softer dates. So it is best to remove the pits.
- After the dates have been soaked, drain them and discard the date water, and add the dates to a food processor, and process till smooth and creamy. When do you stop? When the color changes.
- Then add 1 cup of unsweetened coconut flakes and 1 cup of 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 10 minutes. You will have to turn off the food processor numerous times to scrape the sides, because the mixture gets stuck in the blade.
- 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 layer at the bottom of the cup. (confused? See pics and videos). If you are making Lollipops, 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.
- Line a cookie tray with parchment paper and place silicone molds or lollipops onto the tray.
- Put the tray in the freezer for 1 hour or more.
- Do not melt the chocolate until the coconut date layer is ready to be taken out of the freezer.
- In a double boiler on low heat, add the chocolate bars and stir occasionally. It will take all about 5 minutes to melt the chocolate. During this point you can add 1-3 teaspoons coconut oil to thin the chocolate, or even sea salt for a salty kick.
- Remove the coconut date bars or lollipops from the refrigerator and set aside. With a spoon, add spoonfuls of the melted chocolate on top of the coconut date layer. Make sure you add enough chocolate to cover the coconut date layer.
- Put back in the freezer and let set for at least an hour or more to set. Keep frozen until you are ready to serve.
Tips:
- 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.
- Bottom Layer:
- 1 cup unsweetened coconut flakes
- 1 cup gluten-free rolled oats (I like Bob's Red Mill)
- 16 soaked and pitted dates
- Silicone Baking cups or lollipop sticks
- Top Layer:
- 2½ - 3 dark chocolate bars (gluten-free of course!)
- First you will want to soak the dates ahead of time. That means, fill a bowl or plastic container with water and add the dates already pitted into the water, and soak them on the counter or in the refrigerator for about 5-12 hours. Do not soak less then 5 hours. If you soak them with the pits then you will have to process them longer in the second step and possibly add liquid. I really like the dates soft, and you get a more buttery consistency with softer dates. So it is best to remove the pits.
- After the dates have been soaked, drain them and discard the date water, and add the dates to a food processor, and process till smooth and creamy. When do you stop? When the color changes.
- Then add 1 cup of unsweetened coconut flakes and 1 cup of 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 10 minutes. You will have to turn off the food processor numerous times to scrape the sides, because the mixture gets stuck in the blade.
- 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 layer at the bottom of the cup. (confused? See pics and videos). If you are making Lollipops, 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.
- Line a cookie tray with parchment paper and place silicone molds or lollipops onto the tray.
- Put the tray in the freezer for 1 hour or more.
- Do not melt the chocolate until the coconut date layer is ready to be taken out of the freezer.
- In a double boiler on low heat, add the chocolate bars and stir occasionally. It will take all about 5 minutes to melt the chocolate. During this point you can add 1-3 teaspoons coconut oil to thin the chocolate, or even sea salt for a salty kick.
- Remove the coconut date bars or lollipops from the refrigerator and set aside. With a spoon, add spoonfuls of the melted chocolate on top of the coconut date layer. Make sure you add enough chocolate to cover the coconut date layer.
- Put back in the freezer and let set for at least an hour or more to set. Keep frozen until you are ready to serve.
Always keep these treats in the freezer until you are ready to serve. Since the bottom portion is a raw treat, they melt quickly.
Love and dream bars!
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