These no-bake Salted Almond Chocolate Coconut Squares (say that 10 times really fast) are our 5 year-old’s favorite Trim Healthy Mama-friendly recipe so far. They are a delicious way to get your coconut oil in!
The base tastes like a chocolate macaroon, a sweet chocolate ganache made from whipping cream, cocoa powder, almond butter, and sweetener (I used xylitol, but you can also use half the amount in Gentle Sweet) forms the middle, and coarsely chopped sea-salted almonds finish off the top. You’ll only need a small piece since these squares are so decadent; one batch makes 25-30 servings.
Salted Chocolate Almond Bars | THM: S
These no-bake, rich chocolate THM S squares are comprised of a coconut macaroon tasting base, a sweet chocolate ganache middle, and sea-salted almond top. Deliciously decadent!
- 1 cup shredded unsweetened coconut
- 3/4 cup almond flour
- 1/3 cup coconut oil
- 1/3 cup cocoa powder
- 1/4 cup xylitol
- 1 cup whipping cream
- 1/2 cup almond butter
- 1/4 cup xylitol
- 1/4 cup cocoa powder
- 1/2 cup sea-salted almonds, coarsely chopped
- 1/4 cup finely shredded unsweetened coconut
- Line 11x7 baking sheet with parchment paper. In a blender, pulse together crust ingredients. Spread onto parchment paper. Chill for 30 minutes, or until hardened.
- Melt whipping cream and xylitol together in a saucepan, until sweetener is dissolved. Whisk in cocoa powder and almond butter until smooth. Pour evenly onto refrigerated crust. Sprinkle on chopped. sea-salted almonds and shredded coconut. Chill for 2 hours. Cut into 1-inch squares and serve. Refrigerate leftovers.
21 thoughts on “Salted Almond Chocolate Coconut Squares | THM: S”
Made these today, yum!!
Do you think you can use full-fat coconut milk or cream in place of the whipping cream?
I’ve never tried it, but I think using the thick part of the coconut milk would work.
Hi, I can’t use Zylitol as have a puppy and am worried to have it near him. What would you recommend as a substitute?
You could use Trim Healthy Mama’s xylitol-free Gentle Sweet in half the amount.
Thank you , although I don’t have any and as I live in the UK it would not arrive in time. Do you think Erythritol would work? I presume I use same amount as the Xylitol
Is the coconut oil in the crust supposed to be melted first and measured as a liquid or measured dry as a solid?
Either way will work. I measure dry.
Thank you! I made these yesterday using 2 Tablespoons xylitol-free THM Gentle Sweet (instead of the 1/4 cup xylitol), and they turned out great! This recipe is one of the best tasting stevia desserts I have made thus far!
These look delicious! I have them baking blend on hand, would that work instead of almond flour?
Autocorrect strikes again! That is supposed to read thm baking blend, not then.
I’m not super crazy for chocolate (except for certain times of the month), so I’ve been pondering if I could do this recipe and substitute peanut flour for the cocoa in the ganache. Do you think it would turn out anything like the creamy part on Nature Valley Sweet n salty almond bars? Maybe with a bit of almond extract added? I actually didn’t notice the second mention of cocoa when I read it over the first time, and somehow pictured it with a creamy almond you ganache on top, and now I want to make it happen!
Made this today. My top still remains runny even after being refrigerated for two hours. Any ideas?
I am trying to count the carbs in this recipe (Type one diabetic daughter) How many servings do you get from an 11X7 pan?
This is so good! I cannot stand the skinny chocolate, this is soooooo much better!
I use pyure sweetener in half the amount called for in the recipe. This is a keeper for sure.
I am so glad to have found this site, I love that you stick with ingredients that are on plan, simple and usually on hand.
My bars didn’t get firm either…
I have no idea what “melt your whipped cream” I used whipping cream
Taste was amazing. Just really hard to eat!