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  • Serena Di Sabatino Di Diodoro

Coconut fudge kitty bars (Vegan and No bake)

It's Kim's birthday today!!! πŸ₯³ 😸

Who is Kim? Kim is my cat, she is a big girl now, she is 1! 😻 Here she is:

She's black and white and super adorable. Well, not always 🀣

But anyway, here what I made to celebrate her birthday: Coconut fudge kitty bars! 😸😸😸

2 layers of shredded coconut that contain a tasty chocolate fudge center and topped with crumbled cocoa cereal (I used Stelline al cacao), so cute and addictive!

I've adapted this recipe from ChocolatecoveredKatie but you can check out how I made it in details in the section below πŸ’β€β™€οΈ


INGREDIENTS:


--- COCONUT LAYER ---

  • 185g shredded coconut

  • 75g coconut oil

  • 60g agave syrup

  • 1/2 teaspoon vanilla extract

  • pinch of salt

--- CHOCOLATE FUDGE LAYER ---

  • 210g dark chocolate*

  • 65g almond butter

--- CEREAL TOPPING ---


DIRECTIONS:

  1. Line a 18x18cm (7x7-inch) square pan with parchment paper going up the sides.

  2. Make the coconut layers: in a bowl add shredded coconut, agave syrup, vanilla extract, coconut oil (melted or room temperature, not totally cold) and a pinch of salt and mix them together with a spoon.

  3. Spread half of the mixture at the bottom of the pan and press down very well with the back of the spoon. Place in the freezer to set while making the chocolate fudge.

  4. Melt dark chocolate on a double boiler. Add almond butter and mix to combine.

  5. Wait a few minutes to make it cool and then pour it on top of the coconut layer.

  6. Place in the freezer for 5 minutes to make it set a bit.

  7. Spread the remaining coconut layer on top of the chocolate fudge and refrigerate for 1 hour or until firm.

  8. Lift the bars out using the parchment paper and slice into 9 squares. Top with crumbled cocoa cereal (I used cookie cutters to create the desired shapes).

  9. Enjoy :)


RECIPE NOTES:

  • I used half dark chocolate and half milk chocolate because it's what I had on hand but you can definitely use all dark chocolate to keep this recipe vegan and lactose free.

  • I used crumbled Stelline al cacao on top but you can definitely use whatever cocoa cereal you have on hand.

  • The recipe is also easily gluten free if you use gluten free cereal on top.

  • Store them in the fridge in an airtight container for a few days. I love eating them at room temperature though, since the chocolate fudge layer becomes softer and more enjoyable. You can also freeze them for up to 3 months.


RECIPE CARD:


If you make it let me know! :)

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