Frozen Vegan Coconut Chocolate Almond Bars Recipe

Name: Frozen Vegan Coconut Chocolate Almond Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust and Filling:; 1/2 cup raw almonds, roughly chopped; 1/2 cup unsweetened shredded coconut; 4 1/2 ounces graham crackers, roughly broken (4 1/2 ounces is about 1 sleeve); 3 tablespoons granulated sugar; 1/4 teaspoon sea salt; 8 tablespoons coconut oil, melted; 12 ounces silken tofu, drained and patted dry; 1 1/2 cups semisweet or bittersweet chocolate (dairy-free), roughly chopped; 1/2 cup coconut cream, or full-fat coconut milk; Toppings; 1 14-ounce can coconut cream, chilled overnight; 3 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup sliced almonds, toasted; 1/2 cup sweetened or unsweetened shaved dried coconut (I like Dang Coconut Chips), toasted

Servings: persons

Crust and Filling:
1/2 cup raw almonds, roughly chopped
1/2 cup unsweetened shredded coconut
4 1/2 ounces graham crackers, roughly broken (4 1/2 ounces is about 1 sleeve)
3 tablespoons granulated sugar
1/4 teaspoon sea salt
8 tablespoons coconut oil, melted
12 ounces silken tofu, drained and patted dry
1 1/2 cups semisweet or bittersweet chocolate (dairy-free), roughly chopped
1/2 cup coconut cream, or full-fat coconut milk
Toppings
1 14-ounce can coconut cream, chilled overnight
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup sweetened or unsweetened shaved dried coconut (I like Dang Coconut Chips), toasted

1
Preheat the oven to 350u00b0 F. Line a quarter sheet pan (9x13 inches) with parchment paper.
2
Place almonds and coconut in the bowl of a food processor and pulse a couple times until they resemble coarse sand. Add the broken graham crackers, sugar, and salt, and continue to pulse until the crackers, almonds and coconut are crushed into fine crumbs.
3
Transfer almond, coconut, and graham cracker crumbs into a medium bowl. Pour the melted coconut oil over the mixture and stir until the crumbs are evenly coated.
4
Pour graham cracker crust mixture onto the prepared sheet pan and press into an even layer on the bottom and up the sides of the pan. Bake for 8 to 10 minutes until golden brown. Remove from the oven and let cool to room temperature.
5
While the crust is cooling, make the filling: Melt the chocolate in a double boiler (you can also do this in the microwave in 30-second increments). Add the melted chocolate, tofu, and coconut cream to a blender and blend until smooth, about 1 to 2 minutes, scraping down the sides as necessary. If you are having trouble getting the mixture going, you can add a tablespoon of water to help it blend.
6
Pour the chocolate tofu mixture over the cooled graham cracker crust and spread evenly. Place in the freezer for at least 2 hours.
7
Remove the frozen coconut chocolate almond bars from the freezer about 10 minutes before you want to serve them. While they are sitting, make the coconut whipped cream: Scoop out the chilled solid coconut cream (leave any liquid behind) and place in a large bowl. Using an electric mixer, whip on high for 30 seconds. Add the sugar and vanilla extract and continue to whip until the mixture is light and airy, about 1 to 2 minutes.
8
Spread coconut whipped cream evenly over the top of the bars and garnish with toasted almonds and coconut shavings. It is easiest to slice with a warm, dry knife (dip your knife in hot water and then wipe off with a towel). Enjoy!

1287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust and Filling:, 1/2 cup raw almonds, roughly chopped, 1/2 cup unsweetened shredded coconut, 4 1/2 ounces graham crackers, roughly broken (4 1/2 ounces is about 1 sleeve), and more.

Yes, Frozen Vegan Coconut Chocolate Almond Bars falls under the Vegetarian category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Frozen Vegan Coconut Chocolate Almond Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions