No-Bake Almond-Coconut Cookie Bars

EGG-FREE, NIGHTSHADE-FREE, VEGETARIAN

It doesn’t get much better than coconut candy adorned with almonds and smothered in chocolate—except when it’s reinvented as a no-bake, triple-layer cookie bar using nourishing ingredients.

Makes 18 servings (1 bar per serving)

Prep time: 30 minutes, plus 1 hour chilling time

Cooking time: none

Crust

4 Medjool dates, pitted

1 cup almond flour

2 tablespoons coconut oil

Coconut layer

3 tablespoons coconut butter

2 tablespoons coconut oil

1½ tablespoons pure maple syrup

½ teaspoon pure vanilla extract

1 cup unsweetened shredded coconut

Chocolate layer

¼ cup coconut oil, melted

1 tablespoon pure maple

syrup or raw honey

¼ teaspoon pure vanilla extract

¼ cup cacao powder or unsweetened cocoa powder

1. Line an 8½ x 4½-inch loaf pan with parchment paper so that it presses evenly into the corners and comes up the sides.

2. To prepare the crust, place the dates in a food processor and pulse until broken down into small pieces. Add the almond flour and pulse until combined. Add the coconut oil and process until a loose dough forms. The mixture should stick together when you squeeze it between your fingers.

3. Spread the dough evenly over the bottom of the prepared loaf pan, pressing it down firmly to flatten it.

4. To make the coconut layer, in a small saucepan, warm the coconut butter and coconut oil over medium-low heat until just melted. Remove the pan from the heat and stir in the maple syrup and vanilla. Fold in the shredded coconut until combined.

5. Spread the coconut layer over the crust, gently pressing it down to flatten and spread it evenly. Place the pan in the freezer to chill, about 15 minutes.

6. Meanwhile, to make the chocolate layer, in a glass measuring cup, combine the coconut oil, maple syrup, and vanilla. Gently fold in the cacao powder and stir until no lumps remain.

7. Remove the pan from the freezer and slowly pour the chocolate mixture over the coconut layer. Spread it evenly with a silicone spatula and return the pan to the freezer to set, about 1 hour.

8. Remove the pan from the freezer and pull up on the parchment paper to lift the solid bar out of the pan and onto a cutting board. Let the bar thaw slightly, then use a sharp knife to cut it into 18 small squares.

9. Store the bars in an airtight container in the refrigerator for slightly softer texture for up to 2 weeks, or in the freezer for up to 2 months.

Change it up: Skip the almond crust and prepare the coconut and chocolate layers to make dark chocolate coconut bars.