No-Bake Chocolate Silk Bars
These No-Bake Chocolate Silk Bars are rich, creamy, deeply chocolatey, and completely plant-based. A nutty almond flour crust and silky coconut cream chocolate filling make them an easy make-ahead dessert.
INGREDIENTS:
1½ cups almond flour
¼ cup unsweetened cocoa powder
3 tablespoons coconut oil melted
2 tablespoons maple syrup or your preferred low-carb sweetener
salt pinch
1 cup full-fat coconut cream
½ cup unsweetened cocoa powder
⅓ cup sweetener maple syrup or low-carb sweetener
¼ cup dark chocolate melted
1 teaspoon vanilla extract
sea salt pinch
dark chocolate shavings, cocoa powder, crushed nuts, coconut flakes, fresh raspberries, or strawberries optional, for serving
DIRECTIONS:
Line an 8×8-inch square baking dish with parchment paper, letting the edges hang over the sides so the bars can be lifted out cleanly later.
Combine the almond flour, cocoa powder, melted coconut oil, sweetener, and salt in a mixing bowl, stirring until the mixture looks like damp, coarse crumbs and holds together when pressed between your fingers.
Press the crust mixture firmly and evenly into the bottom of the prepared pan, smoothing it with a flat-bottomed measuring cup if desired, then refrigerate while you make the filling.
In a blender or deep mixing bowl, combine the coconut cream, cocoa powder, sweetener, melted dark chocolate, vanilla, and sea salt, then blend or whisk until completely smooth, glossy, thick, and pourable.
Taste the chocolate filling and adjust the sweetness if needed before assembling the bars.
Pour the chocolate filling over the chilled crust and spread it into an even layer with a spatula.
Refrigerate the bars for at least 4 hours, or overnight for the best firm, mousse-like texture.
Use the parchment to lift the bars out onto a cutting board, slice into squares or rectangles, wiping or warming the knife between cuts for cleaner edges, and add optional toppings right before serving.