“Chocolate” Topped Caramel Coconut Cookie Bars

"Chocolate" Topped Caramel Coconut Cookie Bars  "Chocolate" Topped Caramel Coconut Cookie Bars

"Chocolate" Topped Caramel Coconut Cookie Bars "Chocolate" Topped Caramel Coconut Cookie Bars

“Chocolate” Topped Caramel Coconut Cookie Bars….the star of today’s post. These are SOOOO good. A chewy bottom crust on the bottom is topped with a  shredded coconut caramel layer sweetened with dates and maple syrup. The whole bar is brought together with a thin “chocolate” layer made from carob and coconut oil (cocoa powder can also be used here).  These “Chocolate” Topped Caramel Coconut Cookie Bars are great to satisfy any coconut and chocolate lover’s sweet tooth.

“Chocolate” Topped Caramel Coconut Cookie Bars

 

Coconut Somoas Bar
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"Chocolate" Topped Caramel Coconut Cookie Bars

Servings 24 servings

Ingredients

  • 3/4 c coconut flour
  • 3/4 c arrowroot starch
  • 1/4 c coconut sugar
  • 1/4 tsp sea salt
  • 2 tbs gelatin
  • 1 can full fat coconut milk divided
  • 1 c dried unsweetened dates
  • 1/2 c water reserved from the dates see recipe
  • 1/4 c maple syrup
  • 3.5 oz shredded coconut unsweetened
  • 1/2 c coconut oil
  • 1/2 c carob powder or cocoa powder

Instructions

  1. Preheat the oven to 450F and grease a 9x13 glass baking pan.
  2. In a medium bowl combine the coconut flour, arrowroot starch, coconut sugar, sea salt, and gelatin. Mix well until all parts evenly distributed.

  3. Open the can of coconut milk and set aside 1/2 c of the milk. Stir the rest into the flour mixture and press into the bottom of the baking pan to make one solid crust layer.
  4. Poke holes crust and bake for 10 minutes (golden brown).
  5. Meanwhile, slightly cover the dates with water and heat until the dates are soften. Reserve 1/2 c of the date water and drain the rest of the liquid from the dates.
  6. Puree the dates until smooth and mix with the maple syrup and reserved 1/2 c coconut milk. Mix with the shredded coconut.
  7. After the crust has baked for 10 minutes, remove from the oven and spread the coconut mixture on top of the crust. Bake for 10 minutes more.
  8. Once the bars are done baking for 10 minutes. Top with the chocolate crust. To do this melt the coconut oil and stir in the carob powder. Add sugar if you want a sweeter chocolate topping. Spread to cover the top of the bars.
  9. These bars will keep longer if stored in the refrigerator.

Recipe Notes

If the crust is too chewy, add in more coconut flour or a mixture of equal parts coconut flour and arrowroot starch to get a drier crust. 

If desired, the chocolate layer can be put directly on top of the crust layer instead of being on top. If you do this, bake the crust longer, spread out the chocolate layer and then put the coconut on top. Baking a second time is not necessary.

"Chocolate" Topped Caramel Coconut Cookie Bars

"Chocolate" Topped Caramel Coconut Cookie Bars

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2 COMMENTS

  1. Zanna Tangen | 24th Jun 17

    Where does the 1/4 cup of coconut sugar go?
    And does the 1/2 cup of reserved water from the dates get blended with the date mixture?

    • The Sweet Pea Blogger | 24th Jun 17

      Hi Zanna, Sorry for any confusion and I am glad you caught that! To answer your questions, the coconut sugar goes into the crust and the reserved water from the dates does indeed get blended back into the date mixture. I have updated the recipe to make it more clear. I appreciate the feedback! 🙂

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