I’ve FINALLY made a Pinterest page!
I’d love you forever if you want to follow: Chocolate Covered Katie – Pinterest
Anyways, on to today’s post…
These no-bake bars are completely addictive – and you can make them in less than 10 minutes!
As if I needed yet another addictive no-bake recipe on the blog. Oh but one can never have enough no-bake recipes, right? Especially when there is coconut involved.
You know what else one can never have enough of?
Obviously I would say chocolate.
The eleven different types of chocolate bars in my kitchen pantry attest to that. My roommate would say makeup, as her collection could stock three separate branches of Sephora. My sister would probably say shoes. Although she might say nailpolish. She really does have a lot of nailpolish.
And one can never have enough coconut.
Except maybe my crazy boyfriend who just yesterday informed me that he doesn’t like coconut. I think I stared at him blankly for over five minutes, trying to comprehend that statement.
You know, I also once dated a guy who didn’t like chocolate… 😕
Fill in the Blank: One can never have enough ______________. Dishes? Scarves? Jars of peanut butter? I’m also going to throw jeans and bathing suits onto my list, because even with all the ones I already own, I always want to buy more. Oh, and puppies… I can’t go into Petsmart on adoption days for fear of taking home all the rescue puppies!
If you make these coconut bars and post a photo, feel free to tag @chocolatecoveredkatie on instagram so I can see and like your picture!
Coconut Crack Bars
- 1 cup unsweetened shredded coconut (80g)
- 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
- 2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- optional raw chocolate chips from the Chocolate-Covered Katie Cookbook
Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.
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