Go Back
Homemade Coconut Cream Chocolate Sandwich Bars photo
Print Recipe Save it for later

Coconut Cream Chocolate Sandwich Bars

These Coconut Cream Chocolate Sandwich Bars are a luscious, tropical treat combining rich chocolate and creamy coconut in every bite.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Coconut, Easy, Gluten-Free, No-Bake Filling, Quick, Vegetarian
Servings: 9 servings

Ingredients

  • 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

Instructions

Step 1: Prepare the Chocolate Base

  • Begin by preheating your oven to 350°F (175°C) and lining your 9x9-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.

Equipment

  • Mixing Bowls
  • 9x9-inch baking pan
  • Spatula
  • Measuring cups and spoons
  • Microwave-safe bowl or double boiler
  • Refrigerator

Notes

  • The almond flour gives a tender, moist texture but can be substituted with oat flour for a nut-free option.
  • Use full-fat coconut cream to achieve the best creamy texture; avoid light versions.
  • Chill the bars thoroughly before cutting to prevent the filling from oozing out.