OK so that didn’t last long! In the last post I was talking about how my body just NEEDS salad and vegetables and how delicious kale salad can be – all of which were/are true – but then the next day I got a SERIOUS craving for these Coconut Bars with Chocolate Avocado Fudge Frosting. I am a serious addict of anything coconut, so my will power had nothing over this recipe. I justified it by remembering that I put a whole avocado in the chocolate so it’s healthy right?? Let’s just be honest, healthy eating and I just can’t have a long term relationship. It’s more like a fling, or one-night stand.
I am totally in love with these bars. What’s not to love? They’re packed full of coconut which means it’s already a winner to me and THEN you load it with a thick layer of fudgy chocolate and a “healthy” base of walnuts and more coconut. Can you say “heck yes!!”. The chocolate avocado ganache layer is super fudgy and creamy. The fact that there is a whole avocado in there just makes me feel better when I eat about 5 of these, because these bars are so dangerous around me. Especially when I’m by myself at home and these are only a few steps away in my kitchen.
OK so full disclosure – I haven’t been a big fan of avocado until recently. Whoa right!?!? I didn’t get the whole craze, I kind of still don’t, what was the big deal!?!? Other than enjoying a good guacamole, I never saw much use for it. But lately, I’m starting to really love it. Don’t get me wrong, I won’t be baking an egg into an avocado any time soon (soft food + more soft food??? No thanks!) but lately it’s been making its way into my salads, grain bowls and baking! So when I saw a lone avocado sitting in my fridge this past weekend, I knew exactly what I wanted to do with it….enter the Chocolate Avocado Fudge Frosting!
If you’re not a fan of avocado, I don’t blame you! You simply have to omit it from the recipe for an avocado-free version and you’ll be enjoying these coconut bars too! But if you’re into it, I really recommend trying it because it just tasted creamier and it made me feel so much better about myself (because that way I could justify eating half of it by the end of the weekend. Yipes!).
These coconut bars are best served straight from the fridge because they get really crumbly (but still delicious!) at room temperature.
- 3 cups walnuts
- 1 cup unsweetened coconut flakes
- ½ cup pitted dates
- 1 tbsp vanilla
- 2 tbsp maple syrup
- ⅓ cup coconut oil
- 3 cups unsweetened coconut flakes
- 1 cup condensed milk
Chocolate avocado layer:
- 2 cups dark chocolate
- 2 tbsp maple syrup
- 1 avocado, mashed
- ¼ cup coconut oil
- Cocoa nibs, hemp seeds, dried rose petals, chocolate chips
- Line a 9x13 baking pan with parchment paper.
- To make the nut (base) layer, place the walnuts, coconut, dates and vanilla in a food processor. Pulse until the nuts become finely chopped. Stir in the maple syrup and coconut oil. Pour the mixture into the baking pan and press into an even layer. Place the pan in the fridge.
- To make the coconut layer, stir together the coconut flakes and condensed milk. Remove the pan from the fridge and pour the coconut mixture into the pan, pressing evenly to form the second layer. Return the pan back to the fridge.
- To make the chocolate avocado frosting, in a small saucepan on low heat, melt together the dark chocolate, maple syrup and coconut oil. Remove from heat and stir in the mashed avocado, removing any lumps that remain. Pour over the coconut layer and sprinkle nibs, seeds, rose petals or extra chocolate chips over tip. Let it cool in the fridge for 30-60 minutes.
- Cut into squares and keep in the fridge until ready to eat!