Coconut Date Bar

Ingredients

(for approx. 8-10 bars | mold approx. 20 x 15 cm)

First layer: Date base

• 8-10 dates (depending on size)

Second layer: Coconut cream

• 4 tbsp shredded coconut
• 1 tsp Lucuma powder
• 1 tbsp yacon syrup
• 2 tbsp coconut milk

Third layer: Chocolate topping

• approx. 3 tbsp cacao paste (fine cacao)
• 1-3 tbsp yacon syrup (to taste)
• cacao nibs or shredded coconut for sprinkling

Preparation

1. Prepare the date base

Pit the dates and place them evenly in a mold lined with parchment paper. Cover with parchment paper and press flat with the bottom of a cup or glass to form a compact layer.

2. Mix the coconut cream

Mix the shredded coconut, Lucuma powder, yacon syrup, and coconut milk in a bowl until a spreadable mixture is formed. Spread evenly over the date base and smooth out.

3. Prepare the chocolate layer

Gently melt the cacao paste in a bain-marie. Sweeten with yacon syrup to taste and stir well. Spread the liquid chocolate evenly over the coconut layer. Top with cacao nibs or shredded coconut.

4. Chill and cut
Let it set completely in the refrigerator. Then, cut into bars.

Tip: For a particularly clean cut, warm the knife slightly before slicing.
Storage in the refrigerator: this keeps the bars pleasantly firm and flavorful

Why we love this recipe

• Quick to make - no baking required
• Natural sweetness from dates and yacon
• Harmonious interplay of fruit, coconut, and chocolate
• Ideal for prepping ahead