I use whatever safe frozen cookie dough is in my freezer for the base of these gooey, coconut bars. Feel free to use your favourite cookie dough--think chocolate chip, double chocolate, or a delicious sunbutter dough. I love this brown sugar vegan cookie dough that I have stored in my freezer for a rainy day. Store-bought or homemade, you do you.
Preheat oven to 350F, line an 8 X 8 inch pan with parchment paper.
Ingredients:
1 roll of frozen cookie dough, thawed until workable
1 (195 ml) can sweetened condensed coconut milk (microwave in a safe container until the large chunks have dissolved (about 30 seconds)
1/2 cup chopped almonds
1/4 cup pumpkin seeds
*I would sub in 1/2 pumpkin seeds and 1/4 sunflower seeds if almonds are not on your safe list*
1 tbs cacao nibs (optional)
1 cup dairy free chocolate chips (I use dark due to the sweetness of the bar)
1 pkg coarsely chopped Trader Joe's Lightly Sweetened Coconut Strips (available here)
*you can sub in regular shredded or flaked coconut if you're in Canada (or during a pandemic like we currently are) and can't find the Trader Joe's ones. I love this product if you can find it because it gives a real chewiness to the bars that is different from the usual style.
Press the cookie dough in a thin, even layer on the bottom of your pan. Bake until just under-cooked, maybe five minutes depending on the thickness of the cookie. Remove from the oven.
Sprinkle your almonds, seeds, and cacao nibs onto the cookie. Evenly distribute them for coverage and textural balance. Sprinkle the chocolate chips evenly, then cover with the chopped coconut strips.
Pour the condensed sweetened coconut milk evenly over the entire bar, making sure to cover every inch :)
Bake for 20 -25 minutes until the coconut is golden. Leave to cool in pan (trust me, it's HOT otherwise so be patient no matter how good it smells!)
