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coconut cream bars with almond crumble

2016-12-01
coconut cream bars almond crumble

Guess what? Advent time is here! That’s my absolute favorite time of the year. Darker, colder, cozier. And, most important, magical. I meant to create an advent calendar, something self made that’s beautiful and makes you want to get up every day. But… i failed on finding things to fill it with. So i decided to skip this part this year. But that doesn’t mean i’m not planning on making advent time and christmas as magical and as possible!

So on to these coconut bars. Coconut is one of the things i use most when raw baking. In fact, when i make something new that’s sweet, most of the time i include one of these ingredients: coconut, cacao or cinnamon. LOVE.

The base of these bars is firm, just like any other raw cake, but because of the coconut flavor it tastes kinda like coconut cookie dough or something. Soo good. Next comes the filling which is creamy; slightly different than in the picture because i first made it with less coconut milk and too much coconut flour. But promise, if you follow the recipe, yours will be creamy and uber delicious. And on top of all, finally: Some kind of almond crumble, similar to rawnola. (Which also includes coconut, but you can leave it out if you think it’s gonna get to much) Honestly, i don’t know which part of these bars (okay, they’re more like cake) i’m more excited about.

You’ll get to the recipe if you scroll down the pictures 🙂

coconut cream bars with almond crumble

base:

  • 1 cup coconut flour
  • 1 cup buckwheat flour
  • 1/2 cup dates or 2 tbsp agave syrup
  • 2 tbsp coconut oil
  • water if required

filling:

  • 1 can full fat coconut milk
  • 1 cup cashews, soaked in water for at least 3 hours
  • 1 cup desiccated coconut
  • 1 tbsp agave syrup
  • 1/2 tbsp coconut oil

almond crumble:

  • 1 cup ground almonds
  • 1/2 cup dates (if you use medjool dates, 3-4 will be enough)
  • 1/2 cup desiccated coconut (optional)
  1. For the base, mix all the ingredients in a food processor until the dough sticks together. If it doesn’t (might be the case if you don’t use dates), add some water. This will do the trick.
  2. Put the dough in a rectangular form and press it firm on the ground. (Use your hands or a spoon.) Place the whole thing in your fridge or freezer while you make the filling.
  3. For the filling, mix all the ingredients in a food processor or blender until smooth and creamy. Pour the mixture on top of the base and even out with a spoon. Place the form in the fridge/ freezer again while you make the crumble.
  4. For the crumble, mix the almonds, dates and coconut in a food processor until everything  just sticks together. Be careful not to overdo it because otherwise you’ll have a dough rather than crumbles. With your hands or a fork, spread the crumbles over the coconut cream filling. Place in the fridge again for about an hour, 30mins if you choose the freezer.

I love these bars as i’m a huge coconut fan. What about you?

xx, Jezebel

 

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