A few weeks ago I had my friend Amanda Berry over to make vegan lime coconut cupcakes. I ended up having A LOT of extra unsweetened coconut, so I've been looking for fun ways to use it. It was then that I rediscovered this recipe for vegan coconut crack bars. I picked up some agave and set myself to work. However, when I made them I forgot to add the salt, so the flavor came out a bit "off." Undeterred and unwilling to retreat, I turned to one of my late night sweet tooth short cuts: mixing cocoa powder with some coconut oil and agave nectar. I spread on my chocolate, popped them back in the freezer and well...judge for yourself:
Vegan Almond Joy Bars
1 cup shredded, unsweetened coconut
2 tablespoons coconut oil
2 tablespoons agave nectar or maple syrup
1/2 teaspoon of vanilla
pinch of salt
2 tablespoons cocoa powder
1 tablespoon coconut oil
1 teaspoon agave nectar
In a food processor or personal blender, shred coconut. Add coconut oil, agave, vanilla, and salt and blend to combine.
Press mixture into a small tupperware (I used a 24-ounce container) and place in the freezer for 20 minutes.
To make the chocolate, combine ingredients in a small bowl and spread over top of the coconut mixture. Cut into squares.