Coconut Cream Chocolate Sandwich Bars

If you’re craving a luscious dessert that perfectly balances rich chocolate with the tropical essence of coconut, these Coconut Cream Chocolate Sandwich Bars are your new go-to treat. Imagine a tender, chocolatey base made from almond flour and cocoa powder, layered with a creamy, dreamy coconut cream filling, then topped with shredded coconut and dark chocolate chips for that extra indulgence. Whether you’re after a sweet snack or a show-stopping dessert, these bars bring together wholesome ingredients and irresistible flavors in a bite-sized package that’s simply unforgettable.

What Makes This Recipe Special

These Coconut Cream Chocolate Sandwich Bars stand out because they combine the natural richness of almond flour with the deep, earthy tones of cocoa powder and the silky smoothness of coconut cream. Unlike typical sandwich cookies, these bars offer a wholesome alternative that’s both satisfying and nourishing.

The use of coconut oil and natural sweeteners like maple syrup and honey creates a tender crumb, while the shredded coconut adds a delightful texture contrast. Plus, the generous layer of coconut cream in the center brings a refreshing tropical twist that complements the chocolate perfectly.

If you love desserts that are rich yet not overly sweet, with layers of texture and flavor, this recipe has your name written all over it. It also pairs wonderfully with a cup of coffee or tea, making it perfect for afternoon indulgences or festive gatherings.

What Goes In

• 1 cup almond flour – provides a nutty, moist base with gluten-free properties.
• 1/2 cup unsweetened cocoa powder – lends deep chocolate flavor with no added sugar.
• 1/4 cup coconut oil, melted – adds moisture and a subtle coconut aroma.
• 1/4 cup maple syrup – natural sweetener with a warm, caramel-like taste.
• 1/4 cup honey – enhances sweetness and helps with the chewy texture.
• 1 teaspoon vanilla extract – boosts the overall flavor profile.
• 1/4 teaspoon salt – balances sweetness and intensifies chocolate notes.
• 1 cup unsweetened shredded coconut – adds chewiness and tropical flair.
• 1/2 cup dark chocolate chips – for rich chocolate bursts throughout the bars.
• 1/2 cup coconut cream – the luscious filling that makes these bars truly special.

Must-Have Equipment

• Mixing bowls: For combining dry and wet ingredients separately.
• 9×9-inch baking pan: Ideal size to bake these bars evenly.
• Spatula: To spread batter and coconut cream smoothly.
• Measuring cups and spoons: For precise ingredient portions.
• Microwave-safe bowl or double boiler: To melt the coconut oil and chocolate chips gently.
• Refrigerator: To chill and set the bars before slicing.

Coconut Cream Chocolate Sandwich Bars Made Stepwise

Step 1: Prepare the Chocolate Base

Begin by preheating your oven to 350°F (175°C) and lining your 9×9-inch baking pan with parchment paper for easy removal. In a large bowl, whisk together the almond flour, unsweetened cocoa powder, and salt until well combined. In a separate bowl, mix the melted coconut oil, maple syrup, honey, and vanilla extract. Pour the wet ingredients into the dry and stir until a thick batter forms. Fold in half of the shredded coconut and the dark chocolate chips gently.

Step 2: Bake the Base Layer

Spread the chocolate batter evenly into the prepared pan, pressing down slightly to create a compact layer. Bake for about 12-15 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and allow it to cool completely in the pan on a wire rack.

Step 3: Whip Up the Coconut Cream Filling

While the base cools, prepare the coconut cream filling. In a small bowl, whisk the coconut cream until smooth and creamy. If you prefer a sweeter filling, you can add a teaspoon of maple syrup or honey here, but the natural richness of the coconut cream is perfect as is.

Step 4: Assemble the Sandwich Bars

Once the base has cooled, gently spread the coconut cream evenly over it. Sprinkle the remaining shredded coconut on top, followed by the remaining dark chocolate chips for a crunchy, chocolatey finish.

Step 5: Chill and Cut

Place the assembled bars in the refrigerator for at least 2 hours, allowing the coconut cream to firm up and the flavors to meld beautifully. When ready, remove from the fridge and lift the bars out using the parchment paper edges. Using a sharp knife, cut into squares or rectangles as desired.

Make It Diet-Friendly

• Use 100% pure maple syrup in place of honey for a vegan-friendly option.
• Swap dark chocolate chips with sugar-free or low-sugar chocolate to reduce sugar content.
• Opt for unsweetened shredded coconut to keep added sugars minimal.
• Reduce the amount of coconut oil slightly if you want to cut back on fats.

Notes from the Test Kitchen

• The almond flour gives a wonderfully tender and moist texture, but if you’re allergic to nuts, you can substitute with oat flour for a different but still delicious base.
• Using full-fat coconut cream is key for the creamy texture; avoid light versions as they can be too thin.
• For an extra burst of flavor, consider adding a pinch of cinnamon or espresso powder to the base mixture.
• Be sure to chill the bars thoroughly before cutting to prevent the filling from oozing out.

Storage & Reheat Guide

Store your Coconut Cream Chocolate Sandwich Bars in an airtight container in the refrigerator for up to 5 days. They also freeze well; simply wrap each bar individually in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw at room temperature for about 30 minutes.

Since these bars are best served chilled due to the coconut cream filling, reheating is generally unnecessary. However, if you want a slightly melty texture, warm gently in the microwave for 10-15 seconds.

Ask & Learn

Can I use regular cream instead of coconut cream?

While regular cream can be used, it won’t provide the same tropical coconut flavor and richness that the coconut cream offers. The unique texture and taste of coconut cream are what make these bars stand out.

Is it possible to make this recipe nut-free?

Absolutely. You can substitute almond flour with oat flour or a gluten-free flour blend. The texture will differ slightly but the bars will still taste delicious.

How can I make these bars sweeter without adding refined sugar?

Using natural sweeteners like honey and maple syrup keeps the bars gently sweetened. You can increase the amount slightly if you prefer a sweeter treat, or add a few chopped dates blended into the base for natural sweetness.

Can I double the recipe to make a larger batch?

Yes! Simply double all ingredients and use a larger baking pan, such as a 9×13-inch pan, adjusting the baking time slightly—check for doneness around 20-25 minutes.

Keep Cooking

• Love coconut in desserts? Try the Coconut Snowball White Chocolate Cookies for a melt-in-your-mouth treat.
• For a tangy and tropical twist, these Toasted Coconut Lime Macaroon Cookies are a perfect match.
• If you enjoy sandwich-style sweets, you’ll adore the Mango Coconut Cream Sandwich Cookies for a fresh fruity flavor.

That’s a Wrap

These Coconut Cream Chocolate Sandwich Bars are the perfect marriage of rich chocolate and creamy coconut, delivering a dessert experience that’s both indulgent and wholesome. Whether you’re making them for a special occasion or simply to satisfy a sweet craving, the layers of flavor and texture will keep you coming back for more. Enjoy the ease of preparation alongside the delight of every bite, and don’t forget to share with friends and family—they’ll thank you for it!

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