No oven needed to make these tasty treats. We made them in the freezer… and ate them frosty cold!

I’ve been experimenting with coconut oil and came across a recipe at detoxinista.com for a “candy bar” using coconut oil and some other favorite ingredients I had on hand. If you are looking for a gluten free, vegan sweet, this is a terrific recipe. For a second version, I chopped up some maraschino cherries I had on hand and added another layer atop the coconut for added flavor and visual pizzaz. This is an easy and versatile recipe.

No Bake Almond Coconut Sweet Bars

Ingredients

Bottom layer:

• 1 cup pulverized raw almonds (I used the nut chopper attachment for my stick blender)
• 2 tbsp pure maple syrup
• 1 tbsp melted coconut oil
• pinch salt

Middle layer:

• 1 cup shredded unsweetened coconut
• 3 tbsp pure maple syrup
• 2 tbsp melted coconut oil
• 1 tbsp water

Top layer:

• 1/4 cup cocoa powder
• 1/4 cup melted coconut oil
• 2 tbsp pure maple syrup

Directions

1. Line a loaf pan with parchment paper.
2. Mix bottom layer ingredients together until well incorporated.
3. Spread bottom layer mixture evenly on base of loaf pan.
4. Mix middle layer ingredients together until well incorporated.
5. Spread middle layer mixture evenly atop bottom layer.
6. Mix top layer ingredients together until well incorporated.
7. Pour top layer mixture over middle layer and spread to evenly cover.
8. Place in freezer to set, about an hour.
9. When set, pull bars out with parchment paper and place on cutting board. Cut into pieces.
10. Serve immediately.
11. Store in air tight container in freezer.