Dairy-Free Bliss:
Coconut-Almond-Chocolate Layer Bar
This is a quickie bonus post. Chocolate-coconut layered cookie bar bliss --- just in time for the holidays. A wink and a nudge to the retro cookie layer bar recipe I posted two years ago. This newer version is non-dairy using condensed coconut milk, so you lactose-free folks don't miss out on all the fun.
Now get ready to party.
 |
| Winter Solstice, California |
Karina's Dairy-Free Coconut Chocolate Nirvana Layers Bar Recipe
Recipe originally published January 2006.
These easy layered cookie bars are based on those yummy retro-vintage Hello Dolly bars. I've made them wheat-free and dairy free using sweetened condensed coconut milk.
Ingredients:
1/2 cup butter or vegan margarine, such as Smart Balance
1 1/2 cups gluten-free Pamela's Chocolate Cookies, processed into crumbs*
1 cup (heaping) semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped roasted almonds (I used salted because I like a sweet & salt combo)
1 14-oz. can sweetened condensed coconut milk- see below for recipe
Instructions:
Preheat the oven to 350 degrees F.
Place the butter or vegan buttery spread in a 9x13-inch baking pan and set it in the oven until the butter is melted. Tilt the pan to coat the bottom evenly.
Sprinkle the gluten-free cookie crumbs in the prepared pan and toss them to coat; press them into a layer.
Pour the condensed coconut milk/dairy milk in the pan.
Add a layer of chocolate chips, then a layer of coconut, then almonds. Using the back of a spatula, press the mixture firmly into the pan. I usually sprinkle a few extra chips on the top, and gently press them in.
Bake at 350ºF for about 20 to 25 minutes, until set.
Cool completely on a wire rack before cutting.
Makes 24 bars.
Alex's Sweetened Condensed Coconut Milk:
To make your own non-dairy condensed milk, here's what my son Alex does:
Ingredients:
3 cups coconut milk
1/2 cup sugar
Instructions:
Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, stirring constantly, until the volume is reduced to about half.
Add some bourbon vanilla extract
to taste, if you like; and a pinch of sea salt, if desired.
to taste, if you like; and a pinch of sea salt, if desired.
Cool the condensed milk and refrigerate if not using right away.
Karina's Notes:
I used Pamela's Chocolate Chunk Cookies because I have to be gluten-free, but any cookie will work in this recipe.
Use vegan cookies for egg-free and dairy-free.
Try ginger snaps or lemon cookies for a change of pace.
More Cookies from fellow food bloggers:
Kalyn's Sugar-free and Gluten-Free Triple Almond Cookies
Gluten-Free Bay's Sugar-Free Pecan Coconut Macaroons
Ginger Lemon Girl's 2008 Gluten-Free Christmas Cookie Recipe Round-Up
Gingerbread Cut-Out Cookies at A Mighty Appetite
Elana's Gluten Free Chocolate Chip Cookie Recipe
GF Maple Butter Cookies at Gluten-Free Gobsmacked
Ginger-Nut Lace Cookies from The Crispy Cook
We enjoy our sugary treats in moderation, don't we darling?
Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.
