The Inspiration

This recipe is based on an Israeli childhood coconut bar that I really loved, and was off course, very unhealthy. A while ago, a good friend of mine, reminded me of this bar, and asked me to make it. I took the challenge, and this simple and easy coconut almond butter bars recipe is the result.

Vegan Coconut Almond Butter Bars

Refined sugar free version and Low carb, Keto version

This recipe can be done with dates – So it is refined sugar free, using fruits as a sweetener. This is my family’s favorite option, or with stevia. In the case that you are on a low carb, keto or sugar free diet – this option will work well for you. I created the keto version for myself, since from time to time I try to clear my body from any form of sugar and allow it to burn fat, based on the keto diet and inspired with Max Lugavera’s book called Genious foods, which I highly recommend reading.

In the keto diet, dark chocolate containing at least 85% cocoa is allowed. This is because the carb percentage is still very low in total. Max Lugavera, and many other researches also show benefits of cocoa when consumed moderately such as antioxidants that help our bodies prevent cancer. Good cocoa may also be high with magnesium and other minerals. Read more on the topic in this link. So, if you choose the add the chocolate cover while on a low carb, keto diet – Have no fear! This is just fine.

Vegan Coconut Almond Butter Bars

With or without the coating

If you prefer milk or white chocolate rather than dark chocolate – this will be delicious too! You can even make beautiful colors and textures using different chocolate types.

You can choose whether to coat it with chocolate or not. Sometimes I actually prefer the non-chocolate version. You can also make half and half.

vegan bounti bars

How to make

This recipe is sooo easy, and so pleasurable to make. It is a creative therapy session for me, and you will soon understand why.

I start by mixing shredded (or desiccated) coconut with almond butter and a few drops of vanilla extract. Then I add a hint of salt and the sweetener. If I use dates, I pre-soak them in hot water for about 10 minutes so that they will become soft and easy to mash. I take out the pits and peel and mash it well into the almond butter and coconut blend until a unified mixture is created. If needed I add a bit of water. This help glue the mixture better.

making Vegan Coconut Almond Butter Bars

Now for the fun part! We start rolling. I take a piece of the dough, handful, and start rolling it on a flat surface, could be your countertop or cutting board. I create a few snake-shaped rolls. I love this process. I find it meditative!

I put the coconut snakes in the freezer for at least 10 minutes, this help the bars to become firmer and makes it easier to cut them without hurting their shape. I cut the snakes into smaller pieces – a few centimeters long each. If I plan to coat them with chocolate – I let them freeze until I melt the chocolate down. Otherwise, I spread the remaining shredded coconut on the cutting board and continue to roll the snakes until they are covered with coconut on the outside.

Making Vegan Coconut Almond Butter Bars

Chocolate coating. Yummmm!

If you are a chocolate lover and wish to coat the bars this is the time to melt the chocolate down. I use quality vegan dark chocolate made from at least 85%. cocoa. Lindat offers a few good options. If you prefer to use milk or white chocolate – that will work great too.

When I’m not lazy, I heat hot water in cooking pot. Once boiling, I place the chocolate inside a bowl and place it above the pot. I let it melt from the steams. On days when I feel lazy, I just heat the chocolate directly in a cooking pot, and make sure to stir frequently so that it won’t burn. I do not heat in the microwave, nor so I own one because of research showing the harms it causes. But melting the chocolate in the microwave is definitely an option too.

Once melted, I dip the coconut almond butter bars in the chocolate from all sides, so that they are completely covered. I sprinkle the remaining shredded coconut and freeze them. After about 10 minutes they are ready to eat. I love to keep them in the freezer.

Vegan Coconut Almond Butter Bars

This recipe is:

  • Vegan
  • Low carb
  • Keto, paleo friendly
  • Refined sugar free
  • Gluten free
  • Lactose free
  • easy to make
  • Affordable ingredients
Vegan Coconut Almond Butter Bars

Coconut Almond Butter Bars

Keto, Refined Sugar Free, Gluten Free dessert

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American, Israeli

Ingredients
  

  • 6 dates* see notes for the keto version
  • 1/2 cup almond butter (5-6 tbs)
  • 1/2 cup shredded coconut (50g)
  • Additional shredded coconut for coating (15g)
  • 1/2 tbsp vanilla extract
  • Pinch of salt
  • High quality dark chocolate 85% cocoa**

Instructions
 

  • If you are using dates as sweetener, soak them in hot water for about 10 minutes. Once they are soft, take the peel off and the pits out. Then mash them well.
  • Mix the shredded coconut (50g) with the almond butter, vanilla extract, water and salt. Add the mashed dates or Stevia and mix well until the mixture is even.
  • Take a handful of the mixture and start rolling it on a flat surface, such as your kitchen counter or a cooking board, until a snake is firmed. If the mixture breaks, add a
    tiny bit more water (start with 1 tsp and go up if needed).
  • Create thin snakes from the whole mixture and let them freeze for about 10 minutes.
  • Cut the snakes to small bars, about 5-6cm each.
  • If you are not coating with chocolate – sprinkle the remaining shredded coconut (15g) on the kitchen counter or cooking board and roll the bars so that they absorb the coconut shreds from all sides. Freeze again and the bars are ready to eat.
  • If you are chocolate coating the bars – melt your chocolate of choice in your favorite method (I melt it by steaming, placing it in a bowl on top of a cooking pot filled with boiling water. Melting it in a cooking pot directly or a microwave would work too). Make sure you stir so the chocolate would not burn.
  • Using a tablespoon or tongs, dip the bars inside the chocolate and make sure that they are covered from all sides. Place them in a pan and sprinkle the remaining shredded coconut on them from all sides.
  • Freeze. The bars are ready after about 20 minutes in the freezer and are best served frozen.
  • Enjoy!

Notes

*For the keto version you can replace the dates with stevia, add gradually 1-2 tsp and fix the flavors based on personal preference.
**Coating the bars with chocolate is optional and not a must, they are super yummy with or without chocolate. If you to coat with chocolate, you can also use milk or white chocolate.
Keyword dairy free, dessert, gluten free, healthy, keto, lactose free, refined sugar free, vegan