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No-Bake Mocha Coconut Bars

No-Bake Mocha Coconut Bars

Get Ready

Servings: Makes 16 bars

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

If using shredded coconut instead of larger flakes, reduce measurement to 3/4 cup. Coconut cream is richer and thicker than canned coconut milk and adds an intense, coconutty flavor to these no-bake bars. Find it in the international aisle.
1 (5.3-oz.) box shortbread cookies
1 1/2 cups unsweetened coconut flakes
1/4 cup coconut oil (solid, not melted)
Pinch salt
1 cup heavy cream
1 1/2 tsp. instant espresso powder
8 oz. cream cheese, softened
3/4 cup sugar
3/4 cup coconut cream, chilled
2 Tbsp. unsweetened cocoa powder
1 tsp. vanilla extract

directions:

1. Cut two 8x16" pieces of parchment paper. Lay pieces perpendicular to each other in an 8" baking pan with excess hanging over sides to form a sling; set pan aside.
2. Pulse cookies, coconut flakes, coconut oil, and salt in the bowl of a food processor until cookies are finely ground, about 15 times. Transfer to prepared pan and pat firmly into an even layer.
3. Beat heavy cream and instant espresso powder in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Transfer whipped cream to a medium bowl and set aside.
4. Add cream cheese and sugar to now-empty bowl and beat until mixture is fluffy and sugar is mostly dissolved, about 3 minutes, scraping sides of bowl as needed. Add coconut cream and beat until mixture is smooth, about 3 more minutes. Add 1 tablespoon cocoa powder and the vanilla and beat until fully combined.
5. Stir about one-third of whipped cream into cream cheese mixture until combined, then gently fold in remaining whipped cream until no streaks remain. Transfer filling onto crust and smooth into an even layer. Dust top with remaining 1 tablespoon cocoa powder.
6. Refrigerate bars at least 6 hours and up to one day. When ready to serve, lift bars out of pan using parchment paper sling and cut into 16 pieces.
Source: Hannaford fresh Magazine, July - August 2019

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Quantity Ingredients  
1 (5.3-oz.) box shortbread cookies  
1 1/2 cups unsweetened coconut flakes  
1/4 cup coconut oil (solid, not melted)  
Pinch salt  
1 cup heavy cream  
1 1/2 tsp. instant espresso powder  
8 oz. cream cheese, softened  
3/4 cup sugar  
3/4 cup coconut cream, chilled  
2 Tbsp. unsweetened cocoa powder  
1 tsp. vanilla extract  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 16 bars
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 216
Total Fat 24 g (37%)
Saturated Fat 17 g (85%)
Cholesterol 40 mg (13%)
Sodium 120 mg (5%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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