Raise your hand if you celebrate Valentines day :). We usually skip it, as there is already a celebration a week before for our wedding anniversary. 8 years this year!
But hey, there were those years, when everyone scrambled to find something special to gift and do on this day. To celebrate great relationships, here is cute little bar with fresh zesty coconut layer topped with chocolate. I know I know.. Another pink coconut bar for V-day, colored with beet. You have to try these to know what I am talking about.
The fresh burst of lemon from the zest, chewy Coconut flakes, no added oil, no added food color, and Chocolate. love at first bite(cheesy line alert).
For more Chocolatey options.. see the collection here.
Here are some amazing Ideas, options and brands for Valentines day... Fair trade Chocolates, plant friendly and fair trade flowers, eco friendly jewellery and more! Have a beautiful vday with your loved ones.
Step Pictures:
In a large pan, roast the ground Oats for 6-7 minutes on low-medium heat until there is a slight change in color and fragrant.
Stir frequently.
Meanwhile, blend the roasted beet and water into a smooth puree. Add to a small pan with the sugar.
Mix well and heat on low-medium heat until the syrup becomes almost 1 string consistency.
Add ground coconut flakes and lemon zest to the oats and mix well to distribute and reduce heat to low.
The syrup should be ready right about now. Add the syrup to the oat coconut mixture.
Mix well and take off heat.
Drop the thick mixture onto parchment and press using spatula into a somewhat rectangle shape.
Melt the chocolate chips in a double boiler and pour over the coconut bars.
Or bring 2 Tablespoons coconut milk. Add chocolate chips, take off heat. Whisk until smooth.
Let the chocolate cool completely before cutting into bars.
Zesty Lemon Coconut Chocolate Bars.
Allergy Information: Dairy, Egg, Corn, Soy, Nut, Gluten-free
Makes 16 small(1.5 inch) bites.
Ingredients:
1/2 cup coarsely ground Oats (use certified gf if needed)
3/4 cup coarsely ground dry Coconut flakes(pulse 3-4 times)
2-3 teaspoons lemon zest (to taste)
Sugar syrup
1/2 cup ground raw sugar or florida crystals or other fine sugar or choice
1/4 cup water
1 inch slice of raw or Roasted Red Beet(about a quarter of a medium sized beet)
1/3 cup chocolate chips
Method:
In a large pan, roast the ground Oats for 6-7 minutes on low-medium heat until there is a slight change in color and fragrant.
Stir frequently. Meanwhile, blend the beet and water into a smooth puree. Add to a small pan with the sugar. Mix well and heat on low-medium heat until the syrup becomes almost 1 string consistency.
Add ground coconut flakes and lemon zest to the roasted oats and mix well to distribute and reduce heat to low. The syrup should be ready right about now. Add the syrup to the oat coconut mixture. Mix well and take off heat.
Drop the thick mixture onto parchment and press using spatula into a somewhat rectangle shape.
Melt the chocolate chips in a double boiler and pour over the coconut bars. Spread evenly.
Let the chocolate cool completely before breaking into bars. Cool in the refrigerator to make it easier to cut them. Store in an airtight container in a cool place for 3-4 days.
You can also make balls of the mixture when warm to touch, and coat in chocolate. Or cut out hearts from the pressed rectangle and coat in chocolate.
I opt for the easy option.:) square bar bites.
To Roast Beet root: Peel the beet. Make a few knife stabs. Tighly cover in foil and bake at 350 degrees F for 45 minutes. 55-60 minutes if baking 3-4 beets together.
You can also use Canned, or raw beet. or cook the beet on stove top with a little water.
To make your own Chocolate with cocoa powder and Coconut oil, see Katie’s recipe here.
These bars are being shared at Slightly Indulgent Tuesdays, Ricki’s Wellness Weekend. , Allergy Free Wednesdays, Shine Supper club
Other options for V-Day.
Samoa French Toasts or Molten Lava French toast breakfast in bed.
Baked Strawberry or Raspberry Doughnuts with Chocolate Rum Ganache.
Beet Pear Minneola Apple Smoothie
Pretty Very Berry Granola
Chai Spice Banana Ice cream, Mocha Chocolate Brownie Cake, Salted caramel Drizzle Sundae.
And this pretty Lasagna Bolognese.
Caitlin says
February 11, 2013 at 3:22 pmi personally love having dayv send me flowers at work every valentine’s day <3 sometimes he’s not the best at vocalizing his love and appreciation for me and is better with showing me how much he cares. so on holidays(birthday, christmas, valentine’s day, anniversary), he always goes all out 😉
i love these zesty coconut bars! you are so creative with beet juice! and coconut+lemon+chocolate is a match made in heaven!
Richa says
February 11, 2013 at 5:42 pm😀 i think that is one common problem:) vivek gave me a wireless router for our first valentines day together after moving here. Go figure:)
now the vday anniv or birthday presents are limited to girly stuff. nothing outside of flowers, chocolates, jewelery, cute things is allowed. 🙂
i love the zest and coconut.. makes it so addictive.
foodfeud says
February 11, 2013 at 6:21 pmSo pretty! And happy anniversary! These look a little like those Italian Rainbow cookies. I used to looove those, although they were more almondy than lemony. These sound refreshing.
Richa says
February 11, 2013 at 9:38 pmThank you Maud. i havent heard of rainbow cookies. will look them up!:)
anunrefinedvegan.com says
February 11, 2013 at 8:38 pmI can totally make these!! Somehow I ended up w/ three bags of coconut flour (which I love so I”m NOT complaining, but still).
We don’t celebrate Valentine’s Day – we acknowledge it – but don’t put a lot of emphasis on it either. PS Happy anniversary!
Richa says
February 11, 2013 at 9:37 pmThanks Annie :)wow 3 bags! there is tons of ways i can use up all that coconut flour:)
arati kadav says
February 11, 2013 at 9:34 pmThis comment has been removed by the author.
arati kadav says
February 11, 2013 at 9:34 pmI have cocoa powder and no chocolate chip. How can I make the substitute work?
Richa says
February 11, 2013 at 9:36 pmyou can use this recipe to make your own chocolate bars. just cocoa powder, sweetner and coconut oil. http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/ 🙂
christine says
February 11, 2013 at 10:58 pmI think we’ll both enjoy these on V day – we’ll go for a meal another day – we don’t pay inflated prices for a meal on the day:)
Richa says
February 12, 2013 at 3:26 ami hear you.. the prices are insance for sure.. we are planning to head out ont he weekend to celebrate instead!
Gabby @ the veggie nook says
February 12, 2013 at 2:42 amYum there are so festive! Love the use of beet 🙂
Richa says
February 12, 2013 at 3:26 amThanks Gabby! Beet are my fave pink alternative:)
Rachel R. says
February 12, 2013 at 3:17 amThese look wonderful! I have a couple questions: I know these are not the *healthiest* options, but…a) would a slice of canned beet work in place of the roasted beet? (I am not very familiar with beets, so I’m rather clueless.) And b) Lemons are usually coated with wax and such, right? What’s the best way to be sure you have all that stuff off before you zest the lemon? I’ve always been a bit chicken to use lemon zest, fearing that I’ll end up with a recipe full of wax and no actual zest. 😉
Richa says
February 12, 2013 at 3:25 amAnything with sugar cannot really be that healthy 🙂 Canned beet should work too. just puree it well. I buy either organic lemons or from the farmers market, and usually lightly scrub the lemons in hot water and have never tasted any wax. maybe the organic lemons are not waxed. i know people also add a little vinegar to a bowl of hot water and use that to wash waxed produce.
kankana says
February 12, 2013 at 6:12 amI have a special corner in my heart for beetroot! These sounds perfect for the love day 🙂
Richa says
February 13, 2013 at 6:20 amThanks Kankana. i love that vibrant color from beets:)
kristy says
February 12, 2013 at 11:57 pmHappy anniversary! These bars look delightful- lemon & oats & chocolate! Yes, please!
Richa says
February 13, 2013 at 6:24 amThank you Kristy! they definitely are. i will have to make them again tomorrow:)
Monica Chambers says
February 13, 2013 at 12:24 amThese look amazing! I can’t wait to try them! I just have a question though, would the syrup work if I used stevia or does it actually need to be real sugar?
Thanks for the inspiration!
Richa says
February 13, 2013 at 6:24 amIt has to be sticky syrup. you can maybe use maple or agave. Or you can try add the stevia to coconut milk and add that hot full fat coconut milk. 2-3 Tablespoons to the roasted dry ingredients so it all comes together. The texture might be slightly different and the shelf life will be just a day. if you want to kee them longer, Refrigerate it for 2-3 days.
Sunday Morning Banana Pancakes says
February 13, 2013 at 3:52 pmSo pretty!!! I love the bright pink against the dark brown, this is such a fun valentines day treat!
Kamila Gornia says
February 13, 2013 at 6:33 pmThese are sooo pretty. I love the photo with the contrast the most.
I will be sharing this on my blog tomorrow, hope you don’t mind 😉
http://www.sensualappealblog.com
Joey says
February 13, 2013 at 10:17 pmIf Valentine’s Day means eating all those coconut slices, then I’m in. Actually, I do need something to give my other half tomorrow – if I make a big batch of these, everyone’s a winner!
VeganFling says
February 15, 2013 at 6:08 pmHappy Anniversary! I love these pretty pink bars – they sound so good!
Heather says
February 19, 2013 at 5:06 pmHi I’m Heather! Please email me when you get a chance, I have a question about your blog! LifesABanquet1(at)gmail.com