No Bake Vegan Chocolate Coconut Caramel Bliss Bars

Whether you’re participating in brat girl summer, hot girl summer, or what we like to call sweet treat summer 😎 this delectable No Bake Vegan Chocolate Coconut Caramel Bliss Bar recipe is for YOU!

We partnered with @hukitchen, @spreadthelove, and @gosupernatural to create this dreamy, decadent bar that’s sure to satisfy allll your needs!

WHAT YOU’LL NEED FOR THE NO BAKE VEGAN CHOCOLATE COCONUT BLISS BARS

Chocolate Layer

• 1 cup of Hu chocolate Gems (plus an additional 1 ½ cup of Hu Chocolate Gems, melted separately for assembly later)
• ¾ cup raw cacao powder 
• ¼ cup maple syrup 
• ⅓ cup coconut oil, melted

Coconut Layer

Caramel Layer

• ½ cup Spread the Love Peanut Butter 
• ½ cup maple syrup 
• ½ cup coconut oil, melted 
• 3 tsp vanilla extract
• ¼ tsp sea salt

Topping

• Supernatural Sprinkles Unicorn tracks

STEPS TO DELICIOUSNESS

1. Line a 8×8 inch pan with parchment and grease the top of parchment with coconut oil. Make sure to cut parchment a bit longer than the length of your pan so you can easily lift bars out for cutting. Set aside. **note adjust the size of the pan to your preferred thickness. 8×8 inch pan for thick and 10×10 inch pan for thin**

Chocolate Layer

1. Melt 1 cup of Hu Kitchen Chocolate Gems over medium heat until just melted and glossy. In a medium bowl mix with cacao powder, maple syrup and coconut oil until well combined. Should have a glossy and thick texture. 
2. Additionally melt 1 ½ cups of chocolate and set aside for assembly later. 
3. Use a little bit of coconut oil to coat your hands or a rubber spatula then flatten the mixture evenly on the bottom of the pan. Freeze for 15 minutes. 

Coconut Layer

1. Add cocojune pure coconut yogurt, coconut oil, maple syrup and vanilla extract into a medium bowl. Mix to combine. Should look fluffy and soft. 
2. Spread coconut mixture evenly over the chocolate layer. Add shredded coconut on top and freeze for 15 minutes. 

Caramel Layer

1. Combine Spread the Love Peanut Butter, maple syrup, coconut oil, vanilla extract and sea salt into a small saucepan. Whisk over low to medium heat until everything is melted together. Let it cool for about 5 mins. 
2. Pour over coconut later and use a rubber spatula to smooth evenly. Freeze for about 15-25 minutes or until the caramel layer is well set. 
3. Put additional 1 ½ cups of chocolate over the caramel layer and move the pan around to evenly cover the entire surface. Top with Supernatural Sprinkles and freeze for about 15 mins. 
4. Carefully lift the bar out of the pan and slice into squares. (can slice into rectangles too!) Store in an airtight container for up to in the fridge for about two weeks