1This recipe comes from the PaleoOMG website. No-bake and ready in an hour. Oh yeah…that sounds like OH. EM. GEE. to me!

PaleOMG’s No-Bake Chocolate Chip Cream Bars

Yields: 8-10 square bars
Prep Time: 8-10 hours (includes the refrigeration of coconut milk)
Chill Time: 1 hour

For the crust:
5 dried dates, pitted
1 cup almond butter
¾ cup unsweetened shredded coconut
2 tablespoons raw honey
1 teaspoon vanilla extract
pinch of salt
½ cup of Enjoy Life Mini Chocolate Chips

For the toppings:
1 (14 ounce) can of Thai Kitchen Full Fat Coconut Milk, refrigerated overnight
1 tablespoon raw honey
¼ teaspoon cinnamon

Directions:
Place pitted dates in a food process and pulse until completely broken down.
Add almond butter and pulse until combined.
Then add shredded coconut, honey, vanilla extract and a pinch of salt and puree until well combined.
Place in a bowl and fold in chocolate chips
Push crust down into a loaf pan (9×5) and press down firmly as possible to keep the crust from falling apart.
Remove the cream from the can of coconut milk. That will be the hard coconut that remains at the top of the can, milk/water will be in the bottom and you can reuse that later for smoothies or milk in your coffee.
Place cream in a bowl, add honey and cinnamon and whip together with a fork until smooth
Add whipped topping on top of crust and smooth out throughout the pan
Place in freezer for 1+ hours until topping has slightly harden
Cut into 8-10 bars, depending on the size you would like and serve immediately.
Store in refrigerator.

*To make it easier to remove the bars, line a bread pan with parchment paper and pull the parchment paper out with the bars before cutting.

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