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Low Carb No-Bake Layered Coconut-Chocolate Bars Recipe

Gluten Free
Quick Easy
Vegetarian
Desserts
★★★★☆
4.9/5
(2850 reviews)
By Zylo Nutritionist Team
Low Carb No-Bake Layered Coconut-Chocolate Bars
Zylo Recipes

Description

Imagine sinking your teeth into a symphony of textures and flavors with these layered coconut-chocolate bars. Each bite offers a delightful contrast, starting with a satisfyingly crunchy base, transitioning to a smooth, creamy middle, and culminating in a rich, decadent top. These no-bake bars are an effortless way to create a treat that is both visually appealing and incredibly delicious.

The bottom layer features a medley of toasted nuts and coconut, mingling with melted chocolate to form a crisp, nutty foundation. The toasting process enhances the natural sweetness of the coconut and nuts, while the chocolate binds everything together in a harmonious blend of flavors. This layer provides a delightful textural counterpoint to the smooth layers that follow.

Next comes the creamy middle layer, a light and airy pudding that melts in your mouth. Its delicate sweetness complements the richness of the chocolate and the nutty notes of the base. This layer adds a touch of elegance and sophistication to the bars, creating a smooth transition between the crunchy bottom and the decadent top.

Finally, the bars are crowned with another layer of melted chocolate and toasted coconut, echoing the flavors of the base while adding an extra touch of indulgence. The toasted coconut provides a subtle crunch, while the chocolate creates a glossy, irresistible finish. A sprinkle of sea salt would enhance the flavor even further.

These bars are incredibly versatile and can be enjoyed any time of day. They're perfect as an afternoon treat, a satisfying dessert after dinner, or even a guilt-free indulgence with your morning coffee. For optimal enjoyment, chill the bars before cutting them into squares, allowing the flavors to meld together and the textures to firm up.

These layered bars are a guaranteed crowd-pleaser, perfect for sharing with friends and family or simply savoring on your own.

Preparation Time

Prep Time
20 min
Cook Time
10 min
Total Time
30 min

Nutrition Information

Per 1 bars serving
C
Calories
362 Kcal
C
Carbs
8 g
Fi
Fiber
5 g
Sugar
2 g
P
Protein
9 g
C
Fats
34 g
Saturated Fats 27 g
Unsaturated Fats 3 g
Cholestrol 15 mg
Sodium 54 mg
Potassium 131 mg
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Ingredients

    1.
    55% Cocoa Sugar Free Dark Chocolate Chips by Lily's
    55% Cocoa Sugar Free Dark Chocolate Chips by Lily's
    8 ounce
    2.
    Butter
    Butter
    ¾ cup
    3.
    Almond Flour
    Almond Flour
    ½ cup
    4.
    Walnuts
    Walnuts
    1 cup, halves
    5.
    Coconut, Dried, Shredded Or Flaked, Unsweetened
    Coconut, Dried, Shredded Or Flaked, Unsweetened
    2-½ cup, shredded
    6.
    Cream Cheese
    Cream Cheese
    8 ounce
    7.
    Almond Milk
    Almond Milk
    1 cup
    8.
    Instant Pudding Sugar Free Fat Free Vanilla by Jell-o
    Instant Pudding Sugar Free Fat Free Vanilla by Jell-o
    3 ounce

Instructions

    1.
    Line a 9 by 13 pan with aluminum foil, with the ends of the foil extending over the sides of the pan, and spray with cooking spray. In a medium-sized microwave-safe bowl, add 5oz of chocolate with  cup of butter and microwave on high for 1 minute or until the butter is melted. Stir to ensure the chocolate is melted and no lumps are left behind.
    2.
    Meanwhile, preheat the oven to 180C/350F and line a rimmed baking sheet with parchment paper. Add the almond flour to one side of the baking sheet, then the walnuts next to the almond flour, and the coconut flakes to the last end and bake for 7 minutes until toasted, tossing halfway through to ensure the coconut flakes do not burn. Once toasted, crush the walnuts into small pieces in a bag, then add the crushed walnuts, almond flour, and 1 cup of the toasted coconut flakes into the melted chocolate.
    3.
    Stir using a spatula to evenly coat the dry ingredients into the chocolate and spread the mixture in the baking pan lined with aluminum foil. Transfer the pan to the refrigerator and chill for about 20 minutes until the mixture is very firm and fully set.
    4.
    Meanwhile, to a stand mixer, add the cream cheese and beat until creamy. Add in the milk and the instant pudding and mix until the mixture is creamy. Then add 1 cup of toasted coconut flakes and combine.
    5.
    Spread the pudding mix over the chilled chocolate and transfer the pan to the refrigerator to chill for another 10 minutes. Microwave the remaining 3oz of chocolate with  cup of butter.
    6.
    Mix until all the chocolate is melted and spread over the pudding mixture. Top with the leftover  cup of toasted chocolate flakes and chill in the refrigerator for about 1 hour until completely firm. Using a warm knife, cut into 24 squares and enjoy.