SAINT GERMAIN BAKERY COCONUT BARS

These no-bake coconut bars are the creation of collaborating pastry chef Blanca Lerma of Saint Germain Bakery at Ponce City Market. The bars were created in response to their customers asking for more vegan options.“our goal is to make them as tasty as possible. So many customers associate vegan and gluten-free items with blandness, yet these are quite the contrary.”

At the bakery, they prepare these in silicone molds, which makes it easy to pop out each individual bar and for storage in the freezer. For those without silicone molds, we’ve adapted the recipe for an 8-inch square baking dish.

15 pitted Deglet Noor or

medjool dates

2 cups plus 5 tablespoons unsweetened shredded coconut, divided 4 tablespoons cocoa powder 6 tablespoons plus 2 teaspoons maple syrup, more if needed, divided

1 1/3 cups nondairy coconut

yogurt

4 tablespoons organic

coconut oil, melted Dairy-free chocolate and coconut flakes, for garnish, optional

Line an 8-by-8-inch baking dish with foil, covering the bottom and sides. Spray foil lightly with nonstick cooking spray.

In the bowl of a food processor, combine dates, 5 tablespoons coconut, cocoa and 2 teaspoons maple syrup. Pulse to combine. Do not overprocess. You want a mixture that has some texture.

Press the mixture into prepared baking dish, pressing firmly to make an even bottom layer. Set aside.

Rinse the bowl of the food processor, and in the clean bowl, combine the remaining 2 cups coconut, remaining 6 tablespoons maple syrup, coconut yogurt and coconut oil. Process until smooth. Spoon this layer onto the chocolate layer.

Cover and put the baking dish in the freezer. When ready to serve, use foil to lift the mixture from the baking dish. Cut in half and then cut each half into 5 rectangles, yielding 10 bars. Allow to thaw slightly before serving. Bars can be cut and stored in the refrigerator for up to 7 days, or frozen up to 2 months. If freezing, thaw before serving. Decorate with a drizzle of dairy-free chocolate and coconut flakes, if desired.

Makes 10.

Per bar: 355 calories (percent of calories from fat, 55), 6 grams protein, 37 grams carbohydrates, 7 grams fiber, 23 grams total fat (20 grams saturated), 3 milligrams cholesterol, 23 milligrams sodium.

HUNT FOR THE AJC CHRIS Coconut Bars from Saint Germain Bakery at Ponce City Market are made with Deglet Noor or medjool dates.