Gluten-Free Coconut Dream Bars (vegan)
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!
Servings: 17 bars
Equipment
- food processor
- double boiler
- silicone baking cups or foil baking cups
Ingredients
- 16 whole Medjool dates soaked
- 1 cup gluten-free rolled oats
- 1 cup shredded coconut unsweetened
- 3 bars dark chocolate bars gluten-free, vegan
Instructions
- 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.
Notes
- 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