When you make something that is incredibly addicting and you can’t stop eating it, only one name comes to mind – CRACK.
I know it can be an awkward word for some but please do not take this seriously friends. Light hearted name for a recipe that I am absolutely addicted to like we saw with those Chocolate Cookie Dough Crack Bars.
These Homemade Paleo Chocolate Crack Bars are vegan, gluten-free and absolutely delicious. The bottom layer is a coconut shortbread cookie that is made with a few simple ingredients like shredded coconut, tapioca and coconut flour and Nutiva Organic Liquid Coconut Oil.
Liquid Coconut Oil is a complete game changer you guys. I really only keep liquid coconut oil in my pantry these days since it saves me the hassle of having to melt solid coconut oil and let it cool. I use liquid coconut oil for all my baking (no canola oil over here) and for roasting some veggies like sweet potatoes.
Nutiva’s Organic Liquid Coconut Oil is certified organic, non-GMO and it contains concentrated levels medium-chain triglycerides. Nutiva extracts the fats from the virgin coconut oil that remains solid at room temperature. This results in an oil that remains liquid, even at a cooler temperature. It is used for any and all cooking or baking needs up to 350°F. Nutiva also offers a garlic flavor in addition to their original flavor. I love using that for my savory dishes!
The chocolatey topping of these bars is made a few ingredients like nut butter, sweetened with dates and a little honey (full list below). The best part is they freeze really well. I love making these and storing in the freezer to enjoy whenever I am craving something chocolate, satisfying and delicious.
Don’t forget to tag me on Instagram and #rachLeats when you try this recipe and any other recipes from the blog.
Coconut cookie crust
- 1 cup shredded coconut
- 1/4 cup Nutiva Organic Liquid Coconut Oil
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 1/4 cup nut milk (sub coconut or oat milk if nut-free)
- 3 small pitted dates
- 1 tablespoon honey
- 1 cup creamy almond butter (code RACHL for free shipping on $20 orders) sub sunflower butter if nut free
- 2 tablespoons honey
- 1/3 cup cacao powder
- 10 pitted dates
- 1/3 cup ground flaxseed
Coconut flakes for topping
- Preheat the oven to 350 degrees and grease an 8x8 baking dish well with coconut oil
- Add the coconut cookie crust ingredients to a food processor and pulse until creamy and well combined (it took me about 2-3 minutes of blending)
- Scoop out the dough and add to the baking dish and press down to form the crust in the dish
- Bake in the oven for 15-20 minutes or until the crust feels firmer and has golden edges
- While the cookie crust bakes, add the 10 dates to a bowl and cover with boiling hot water
- Add the remaining ingredients to the food processor. Strain out the dates then add to food processor
- Pulse the topping ingredients until dough forms into a large ball or until well combined
- Remove crust from oven once ready and allow it to cool for about 30 minutes then add the chocolate topping and press down gently
- Add the bars to the freezer for about 30 minutes to set, slice into bars and enjoy!
350 degrees for 15-20 minutes
freezer for 30 minutes or fridge overnight
Will stay good in the freezer for a few months or store in the fridge for about a week!
Thank you Nutiva for sponsoring this post! It means so much to me to work with brands that I love and believe in!