Crumbly Cracker Chocolate Layered Coconut Bars

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Wow, this is truly one of the most crumbly things I’ve ever made, and I mean… CRUMBLY!

Though I must say, it’s possible to not make it so crumbly, and that is to freeze it a bit longer before cutting. As you probably know, I am build of impatience when there’s good food in the house, so I could not under any circumstance wait much more!

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I had this idea after succeeding in making some really awesome crackers last night. Yes, I ran out of extra LIGHT olive oil as I always seem to these days with my love of baking and cooking with it, so I had to use extra virgin. Though because it has a lower heat point, I wanted to bake it in lower temperature.

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Surprisingly, that actually resulted in the crackers coming out so perfect and crunchy. Usually, I find that when I make it, it turns a bit hard, but these were awesome. So this was what gave me the idea! I could totally use the crust to make something out of it!

Oh by the way, you can totally make the crackers on their own and eat it just like that.

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Crumbly Cracker Chocolate Layered Coconut Bars

Cracker Crust
1 cup whole wheat pastry flour
2 tablespoons extra virgin olive oil
1/4 cup white grape juice
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon pure maple syrup
1 tablespoon white grape juice
1 tablespoon coconut oil

Condensed Coconut Milk
1 1/2 cup regular coconut milk
1 tablespoon pure maple syrup
1 tablespoon cacao powder
1 teaspoon pure vanilla extract

Topping
2 tablespoons finely shredded coconut
1 tablespoons vegan chocolate chips (eg Enjoy Life)
1 teaspoon cacao nibs
2 tablespoons walnut

To make the Crust: Preheat oven to 320°F (160°C).

Combine all the ingredients for the crust into a large bowl, then mix it with a spoon for a minute. Use your hands to knead until it becomes a smooth dough.

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Lay it on a wooden board and use a rolling pin to flatten it as much as you can, it should be stretched out into a shape that resembles somewhat of a rectangle.

Spray some non-stick oil on an oven tray and lay the flat dough on the tray. Bake in the oven for about 40 minutes, then allow it to cool.

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Break the crackers into smaller pieces and put it in a food processor or blender and grind until it becomes small crumbs. Spoon it into a bowl and add a tablespoon of pure maple syrup, white grape juice and coconut oil. Use your hands to mix everything together. The crumbs should be a little sticky now.

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(Don’t turn off the oven as you will need it later.)

To make the Condensed Milk: Pour the coconut milk into a small saucepan and turn the heat to high and bring it to a boil, which should take about 3-5 minutes.

Reduce the heat to medium-medium high (between 4-5) and simmer for about 20 minutes, then add the maple syrup, cacao powder and vanilla extract. Don’t forget to stir occasionally. Let it simmer for another 10 minutes, and then turn the heat off and allow it to cool for about 10 minutes. This will make the condensed milk thicker.

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By the time you use it, the chocolate coconut milk should be like a thick syrup.

To assemble: Add some parchment paper in an oven tray. I used a regular bread pan, Spray the parchment paper with a little non-stick spray, and spoon the crumbs on the bottom. Press it down with your hands.

Next, drizzle the condensed chocolate coconut milk over the top of the crumbs. Let it cover the entire surface. Sprinkle on the shredded coconut, then vegan chocolate chips, cacao nibs and walnut (in order).

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Put it back into the oven (should still be at 320°F) and bake for about 25 minutes.

Put it in the freezer for about half an hour to let it set, then cut it up and serve.

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Crumbly Cracker Chocolate Layered Coconut Bars
Serves: 2
 

Ingredients
Cracker Crust
  • 1 cup whole wheat pastry flour
  • 2 tablespoons extra virgin olive oil
  • ¼ cup white grape juice
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 tablespoon pure maple syrup
  • 1 tablespoon white grape juice
  • 1 tablespoon coconut oil
Condensed Coconut Milk
  • 1½ cup regular coconut milk
  • 1 tablespoon pure maple syrup
  • 1 tablespoon cacao powder
  • 1 teaspoon pure vanilla extract
Topping
  • 2 tablespoons finely shredded coconut
  • 1 tablespoons vegan chocolate chips (eg Enjoy Life)
  • 1 teaspoon cacao nibs
  • 2 tablespoons walnut

Instructions
  1. To make the Crust: Preheat oven to 320°F (160°C).
  2. Combine all the ingredients for the crust into a large bowl, then mix it with a spoon for a minute. Use your hands to knead until it becomes a smooth dough.
  3. Lay it on a wooden board and use a rolling pin to flatten it as much as you can, it should be stretched out into a shape that resembles somewhat of a rectangle.
  4. Spray some non-stick oil on an oven tray and lay the flat dough on the tray. Bake in the oven for about 40 minutes, then allow it to cool.
  5. Break the crackers into smaller pieces and put it in a food processor or blender and grind until it becomes small crumbs. Spoon it into a bowl and add a tablespoon of pure maple syrup, white grape juice and coconut oil. Use your hands to mix everything together. The crumbs should be a little sticky now.
  6. (Don’t turn off the oven as you will need it later.)
  7. To make the Condensed Milk: Pour the coconut milk into a small saucepan and turn the heat to high and bring it to a boil, which should take about 3-5 minutes.
  8. Reduce the heat to medium-medium high (between 4-5) and simmer for about 20 minutes, then add the maple syrup, cacao powder and vanilla extract. Don’t forget to stir occasionally. Let it simmer for another 10 minutes, and then turn the heat off and allow it to cool for about 10 minutes. This will make the condensed milk thicker.
  9. By the time you use it, the chocolate coconut milk should be like a thick syrup.
  10. To assemble: Add some parchment paper in an oven tray. I used a regular bread pan, Spray the parchment paper with a little non-stick spray, and spoon the crumbs on the bottom. Press it down with your hands.
  11. Next, drizzle the condensed chocolate coconut milk over the top of the crumbs. Let it cover the entire surface. Sprinkle on the shredded coconut, then vegan chocolate chips, cacao nibs and walnut (in order).
  12. Put it back into the oven (should still be at 320°F) and bake for about 25 minutes.
  13. Put it in the freezer for about half an hour to let it set, then cut it up and serve.

 

One comment

  1. Alma Doran

    Oh my goodness, these look wonderful! I’ve been looking for a healthier/vegan recipe for these! Just a quick question, you have white grape juice twice with different measurements in different spots, was that a typo or is it the combined amount? Also, regarding the juice, is there a substitute for someone with a grape allergy?

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