Vegan Chocolate Chip Coconut Macadamia Nut Bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan shortbread cookie bars topped with chocolate chips, toasted coconut, and macadamia nuts, then coated in sweetened condensed coconut milk for a fudgy finish. Rich and indulgent with tropical nods, they satisfy a sweet craving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/4 C Confectioners Sugar (36g)
- 1/3 C Coconut Oil (unrefined, virgin, room temperature, soft, 66g)
- 1 1/2 tsp Vanilla Bean Paste or Extract
- 1 C All Purpose Flour (158g, I use Bob's Red Mill Organic)
- 3 Tbs Unsweetened Cocoa Powder
- 1/4 tsp Sea Salt
- 3 Tbs Water
- 13.6 oz Full Fat Coconut Milk (385g, 1 Can)
- 1 tsp Vanilla Extract
- 1 C Mini Chocolate Chips or Dark Chocolate Morsels** (200g)
- 1 C Unsweetened Shredded Coconut (100g)
- 1 C Macadamia Nuts (halves or rough chopped*, 150g)
- 3 Tbs Mini Chocolate Chips or Dark Chocolate Morsels
- 1/2 tsp Coconut Oil (melted)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 4mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 11mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.