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Coconut shortbread bars

Updated: Dec 23, 2021


For the base: - 120 gr of almond powder - 6 pitted dates - 2 cl of coconut oil - 1 Tbsp of maple syrup For the middle coconut mousse: - 150 gr of coconut flakes - 30 ml of coconut oil - 50 ml of maple syrup

- 90 ml coconut cream For the chocolate layer above: - 50 g of dark chocolate - 20 ml of coconut oil


  1. For the base: Mix all the ingredients in a blender.

  2. For the middle: same thing. So you have two balls for the base and the middle.

  3. In a small rectangular dish, put baking paper.

  4. Spread the first dough for the base using a spoon or your hand.

  5. Make the second layer with the second coconut paste.

  6. In a saucepan, heat the oil with the chocolate to melt it and pour it over the preparation.

  7. Put in the freezer for about 3 hours.

  8. Cut the bars into 8 or 16 slices and store in the fridge!

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