Rich, dense, ultra fudgy German Chocolate Bars topped with a lightly sweetened coconut and pecan spread and drizzled with chocolate and a sprinkle of pecan bits and coconut flakes. This delicious dessert is so decadent, but still uses complaint ingredients. A great treat for special events!  So yummy, making it an ultimate Whole Food Plant Based dessert recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Ameera here!

I am soooo in love with these amazingly delicious German Chocolate Bars.  They are super easy to make, throw all the bar ingredients into a food processor, give it a whirl until it forms a ball, press the dough into a baking pan and pop it in the oven for 10 minutes.  The topping is just as easy, toss the topping ingredients into the food processor and bam, it’s done within the blink of an eye.  The hardest part is stopping yourself from eating the topping before you get it onto the chocolate bars.

Chocolate

Life is better with chocolate in it!  One of the biggest fears that I had when we made the decision to go Whole Food Plant Based was the thought that I might have to give up chocolate.  I am happy to share with you that you don’t have to give up the world’s most delicious food, chocolate, when you go Whole Food Plant Based!  You just have to get creative.  These German Chocolate Bars are sweetened with date sugar and the topping is sweetened with Medjool dates.  It is soooo delicious!  I literally had to stop myself from eating them all.

Months of Testing

We were testing this recipe for months trying to get it perfect.  I literally had to step away from it for about a month because I couldn’t decide between going with a “brownie” or a “bar” and I had eaten waaaay too many test batches.  LOL  Seriously, I was on a chocolate overload which is even hard for me to admit since chocolate is my middle name.

Ultimately, giving this recipe some time to marinate worked, and we finally landed on “Kitchen Test #6 bar” simply because the bar was more flavorful and decadent.  The drizzled chocolate sent it over the top, but you could totally leave it off if you want to, but I wouldn’t recommend it.

Chocolate Frosty

My love for chocolate found its way into my life even when I was sick.  I remember as a teenager, whenever I felt even the slightest bit sick, which was at least once or twice a month, I would call my mom at work to come pick me up from school.  Whenever my throat felt scratchy, I wanted to go home and just curl up in my bed and sleep.

Faithfully, my mom would always come and pick me up from school and take me home. I always told her I needed a Wendy’s Frosty to cool my scratchy throat down before going home, so we always made a slight detour before heading home.  Of course, I would also “need” some fries to go with the Frosty because I loved to dip my fries in that chocolatey goodness. Anyone else do this too? I know I’m not alone in the Frosty-French Fry combo. Plus, chocolate always made me feel better.  Chocolate heals everything.  Right?   LOL

Whole Food Plant Based Chocolate Neighborhood

So obviously, chocolate desserts are my favorite, so whenever Mom and I discuss Whole Food Plant Based desserts, I invariably want it to be chocolate of some type.  Baking gluten free and Whole Food Plant Based can be challenging, but chocolate desserts really lend themselves to this way of eating, so it’s all good in the Whole Food Plant Based neighborhood!  Won’t you be my neighbor? – a little nod to all those that loved Mr. Roger’s neighborhood.   (Sorry, my last sentence above totally reminded me of him.)  I probably should also mention that I tend to get distracted easily? 🙂

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here.

It seems just like yesterday when Monkey would call me to pick her up from school because she wasn’t feeling well.  Time flies. I swear, one minute they are babies and the next they are off to college and then getting married.  My heart aches at times when I think about my kids when they were little and still needed their old mom.  Time is precious!  But do you know what else is precious?  This recipe!  Seriously!

If you are Whole Food Plant Based, then you know that an outstanding dessert recipe is precious, especially during the holidays or for special occasions like birthdays, graduations, etc. when you want to celebrate along with everyone else with a treat! Look no further, this beautiful German Chocolate Bar recipe is easy and delicious.  Monkey nailed it.  I hope you try it and feel like she “nailed it” too.

Products Used:

• Food Processor
• 8 x 8 baking pan
• Parchment paper

German Chocolate Bars

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 9 Bars 1x
• Category: Dessert

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Description

Rich, dense, ultra fudgy German Chocolate Bars topped with a lightly sweetened coconut and pecan spread and drizzled with chocolate and a sprinkle of pecan bits and coconut flakes. This delicious dessert feels decadent, but it’s healthy!  So yummy, making it an ultimate Whole Food Plant Based dessert recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

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Ingredients

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Bar Ingredients:

• 1/3 cup unsweetened almond butter
• 2 Tablespoons unsweetened cocoa powder
• 1 cup almond flour, lightly packed
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup date sugar
• Pinch of sea salt
• ¼ cup unsweetened, plain plant milk (we used almond milk)
• 2 teaspoons vanilla

Topping Ingredients:

• 6 Medjool dates
• ¼ cup pecans
• ¼ cup unsweetened shredded coconut
• 2 Tablespoons warm water

Optional Toppings

• Drizzled chocolate (melt approx. ¼ cup of chocolate chips in the microwave, then drizzle over top of the bars – We used Enjoy Life Mega Chocolate Chunks, vegan and gluten free)
• Extra pecan bits for decoration
• Extra coconut flakes for decoration

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Instructions

Bar Instructions

1. Preheat the oven to 350 F.
2. Line the bottom of an 8 x 8 baking pan with parchment paper.
3. In a food processor, add all the bar ingredients and pulse until the mixture forms a ball. The dough will be very sticky.  It is not a pouring-type mixture.  It forms a sticky ball.
4. Place the ball onto the parchment paper lined 8 x 8 baking pan and begin to press the dough outward to evenly cover the bottom of the baking pan. It is SUPER sticky, you will need to wet your hands and press the dough downward and outward until the entire bottom of the pan is covered in dough and is even in thickness.  It may be helpful to keep lightly wetting your hands to keep the dough from sticking to your hands while pressing it into the pan shape.  Fix any rough edges, by pressing it down along the edges.
5. Place the pan in the center oven rack in a preheated 350 degree oven and bake for 10 minutes.
6. After 10 minutes, remove and allow to completely cool before frosting the bars.

German Chocolate Bar Topping Instructions

1. Place the Medjool dates and pecans into a food processor and pulse until minced, then add the unsweetened shredded coconut and warm water into the food processor and pulse for about 5 to 10 seconds.The topping should be like a sticky paste.
2. Place the topping on the cooled bars and spread evenly. It is sticky so you will have to work with it to spread it out evenly.
3. Add optional toppings, if desired.
4. Serve and enjoy!

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Storage:  Store at room temperature or in the refrigerator

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.