Chocolate Covered Coconut Bliss Bars (Vegan, Gluten-Free, No-Bake)

By Trinity Bourne

Contributing writer for Wake Up World

No matter what crazy things are going on in life, when I enter my kitchen, it’s a haven of peace. It’s my sanctuary from the ‘storm’, whatever what is going on in the crazy world ‘out there’. It’s my heartfelt expression of culinary alchemy. It brings me so much joy to see which ingredients want to dance together to create a recipe. Nothing is ever the same twice, most especially when I make no-bake sweet treats. It’s like a mystery that unfolds as I dance from one ingredient to the next.

Raw or no-bake treats have been something I’ve relished since the beginning of my conscious kitchen journey. I take great joy in knowing that each little morsel nourishes my mind, body and soul in some beneficial way. The recipe that I am sharing today is enriched with the blissful properties of coconut, sweetened with dates. It’s naturally gluten-free, totally plant-based and incredibly delectable. Like so many of my recipes, I first created this when catering for a group of beautiful souls on retreat. The response was priceless!

Please do check out the video I’ve made (below) and let’s do this together…

Chocolate Covered Coconut Bliss Bars (vegan, gluten-free, no-bake)

A delectable no-bake chocolate-covered coconut bliss bar, naturally sweetened with dates. You can view a printable copy of this recipe here.

xxx•  Prep time: 20 mins
xxx•  Total time: 20 mins
xxx•  Serves: 12 bars
xxx•  Author: Trinity Bourne
xxx•  Recipe type: dessert, sweet treat, snack
xxx•  Cuisine: raw, vegan, gluten-free, dairy-free, allergy friendly

Ingredients

Main part:

• 250g (2 cups) pitted dates
• 100g (1/2 cup) raw sunflower seeds
• 150g (1¾ cup) walnuts
• 1 tablespoon vanilla extract
• 2 tablespoons ground cinnamon
• 75g creamed coconut grated (1/2 to ? cup finely grated and loose) or coconut butter
• 50g (1/2 cup) desiccated coconut

Chocolate coconut topping:

• 75ml (1/3 cup) coconut oil
• 50g creamed coconut or coconut butter (1/3 – ½ cup)
• 2 heaped tablespoons raw cacao powder
• 1 tablespoons lucuma powder (or 1 tablespoon cacao powder)
• 2 tablespoons maple syrup

Instructions

Main part:

1. Soak the dates an hour ahead of time and then drain off the water.

2. Grind the sunflower seeds to a ‘meal’ in a food processor (a ‘meal’ is more rustic than flour consistency).

3. Add the walnuts, drained dates, cinnamon, vanilla and then blend in the food processor until everything has broken down BUT is still chunky (you don’t want a pate).

4. Finely grate the creamed coconut block and add to food processor along with desiccated coconut. Pulse the processor a few times to mix together. This should be very quick – remembering to keep it rustic (check out my video to see what I mean). The consistency should hold together when pressed with fingers.

5. Line a container (approximate size: 22cm x 15cm/ 9in x 6in) with unbleached parchment paper and evenly compact the mixture into it. Press down firmly to ensure that everything holds together. Pop it into the fridge whilst you create the chocolate topping.

Coconut Chocolate Topping:

1. Melt the coconut oil.

2. Melt the creamed coconut block (or coconut butter) with the oil by placing them into a heatproof glass bowl/jug and placing that bowl into a small pan, with about an inch of water in it.

3. Add the cacao powder.

4. Add the lucuma powder. If you don’t have lucuma powder, then just add an extra tablespoon of cacao powder.

5. Add the maple syrup and mix together until there are no lumps. The gentle heat should have melted the coconut. Only a gentle heat is needed.

6. Pour the coconut chocolate on top of the main part, making sure that everything spreads evenly.

7. Pop into the fridge or freezer for half an hour (longer is fine if you want to go back to it later).

8. When ready, slice up and serve and enjoy!

I do hope that you enjoy this as much as we do here. If you love it, then you’ll go crazy for my latest book ‘Angelicious’. It has two dessert sections (yes TWO) – one of which is entirely dedicated to the most delicious, no-bake, super healthy sweet treats. In all, it includes over 100 uplifting breakfasts, scrumptious main meals, super healthy salads, energising raw sweet treats, delicious desserts and mouth-watering juice ideas, to inspire you towards new heights of physical, emotional and spiritual wellbeing.

Please do let me know how you get on with this recipe, and feel free to ask if you have any questions.

With love,
Trinity

About the author:

Trinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’ and ‘Angelicious’, recipe books designed to inspire the soul through conscious vegan, wheat-free & gluten-free cuisine.

22 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious, plant-based cuisine. She is also the co-founder of Openhand, an organisation dedicated to the conscious evolution of humankind, working as the divine complement to her soul mate Open. She is an integral part of the Openhand core team, supporting with the spiritual philosophy development, energy processing, publication of book and film, and is the Openhand retreat chef.

For more, please visit trinityskitchen.com, or follow Trinity’s Kitchen on Pinterest and Facebook.