The other day, I made these Raspberry Coconut Squares, and I loved them so much. I still have a few in my freezer, which will be perfect if anybody spontaneously shows up for afternoon tea… Or I will just continue defrosting them one by one and eating them myself – we’ll see. The coconut batter I used for these squares are sugar free, so it makes a great base to treat with a sweet filling.
I recently made Chocolate Quinoa Date Bars that were sweet, fudgy, and delicious. I contemplated making more of them today, but then I realized I didn’t have that many dates left. I still wanted to make something chocolatey and fudgy because, well, chocolate is wonderful… That, and I have a big bag of chocolate chips that I need to do something with before I eat them all by the handful.
So what’s a girl to do? I took on the role of dessert match maker, and introduced these two great treats to one another.
Chocolate Date Bar, meet Coconut Square.
Here is my recipe for these wonderfully delicious, Chocolate Coconut Squares:
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Ingredients:
Base:
1 Cup Whole Wheat Flour
1 Cup Shredded Coconut
1 Tbsp Cocoa Powder
1 tsp Baking Powder
1 Cup Coconut Milk (or Nut Milk)
Chocolate Filling:
1 Cup Pitted Dates
1/2 Cup Water
1 tsp Cocoa Powder
1/2 Cup Chocolate Chips
Topping:
1 Cup Shredded Coconut
1/4 Cup Whole Wheat Flour
1 tsp Cocoa Powder
1/2 tsp Baking Powder
1/2 Cup Coconut Milk
Method:
Preheat the oven to 350′
Prepare the base:
In a large bowl, mix together the flour, coconut, cocoa powder and baking powder.
Add the coconut milk and stir together until combined and no large dry lumps remain.
Pour the batter into a parchment lined or silicone 8″ square pan. Even out the batter with a wooden spoon to ensure the bottom of the pan is evenly covered.
Prepare the filling:
In a high powered blender or food processor, blend together the dates and water until smooth. Transfer to a small mixing bowl.
Add cocoa powder and mix together.
Melt chocolate chips, then stir into the date paste.
Evenly spread the filling into the pan on top of the coconut batter.
Prepare Topping:
In a medium bowl (or the same large bowl that you used to prepare the base), mix together the coconut, flour, cocoa powder and baking powder.
Stir in the coconut milk.
Using a tablespoon, evenly place the batter on top of the chocolate filling. Use a wooden spoon or your fingers to lightly press the batter evenly over the filling.
Bake the squares at 350′ for 40 – 45 minutes.
Remove the pan, and let cool before slicing into squares.
Enjoy!
