Trinity's Raw Chocolate Covered Coconut Bliss Bar Recipe

Submitted by Trinity on Wed, 08/24/2016 - 07:03

No matter what crazy things are going on in life, when I enter my kitchen, it's a haven of peace. It's my sanctuary from the 'storm', whatever what is going on in the crazy world 'out there'. It's my heartfelt expression of culinary alchemy. It brings me so much joy to see which ingredients want to dance together to create a recipe. Nothing is ever the same twice, most especially when I make no-bake sweet treats. It's like a mystery that unfolds as I dance from one ingredient to the next.

Raw or no-bake treats have been something I've relished since the beginning of my conscious kitchen journey. I take great joy in knowing that each little morsel nourishes my mind, body and soul in some beneficial way. The recipe that I am sharing today is enriched with the blissful properties of coconut, sweetened with dates. It's naturally gluten-free, totally plant-based and incredibly delectable. Like so many of my recipes, I first created this when catering for a group of beautiful souls on an Openhand retreat. The response was priceless!

Please do check out the video I've made here and let's do this together...

Raw Chocolate Covered Coconut Bliss Bar Recipe

Serves: 12 bars

Main part

  • 250g (2 cups) pitted dates
  • 100g (1/2 cup) raw sunflower seeds
  • 150g (1¾ cup) walnuts
  • 1 tablespoon vanilla extract
  • 2 tablespoons ground cinnamon
  • 75g creamed coconut grated (1/2 to ⅔ cup finely grated and loose) or coconut butter
  • 50g (1/2 cup) desiccated coconut

Chocolate coconut topping

  • 75ml (1/3 cup) coconut oil
  • 50g creamed coconut or coconut butter (1/3 - ½ cup)
  • 1 very heaped tablespoon raw cacao powder
  • 2 tablespoons lucuma powder (or 2 tablespoon cacao powder)
  • 2 tablespoons maple syrup


Main part

  1. Soak the dates an hour ahead of time and then drain off the water.
  2. Grind the sunflower seeds to a 'meal' in a food processor (a 'meal' is more rustic than flour consistency).
  3. Add the walnuts, drained dates, cinnamon, vanilla and then blend in the food processor until everything has broken down BUT is still chunky (you don't want a pate).
  4. Finely grate the creamed coconut block and add to food processor along with desiccated coconut. Pulse the processor a few times to mix together. This should be very quick - remembering to keep it rustic (check out my video to see what I mean). The consistency should hold together when pressed with fingers.
  5. Line a container (approximate size: 22cm x 15cm/ 9in x 6in) with unbleached parchment paper and evenly compact the mixture into it. Press down firmly to ensure that everything holds together. Pop it into the fridge whilst you create the chocolate topping.

Coconut Chocolate Topping

  1. Melt the coconut oil.
  2. Melt the creamed coconut block (or coconut butter) with the oil by placing them into a heatproof glass bowl/jug and placing that bowl into a small pan, with about an inch of water in it.
  3. Add the cacao powder.
  4. Add the lucuma powder. If you don't have lucuma powder, then substitute with cacao powder.
  5. Add the maple syrup and mix together until there are no lumps. The gentle heat should have melted the coconut. Only a gentle heat is needed.
  6. Pour the coconut chocolate on top of the main part, making sure that everything spreads evenly.
  7. Pop into the fridge or freezer for half an hour (longer is fine if you want to go back to it later).
  8. When ready, slice up and serve and enjoy!

I do hope that you enjoy this as much as we do here. If you love it, then you'll go crazy for my latest book Angelicious, because it has two dessert sections - one of which is entirely dedicated to the most delicious, no-bake, super healthy sweet treats...

Please do let me know how you get on with this recipe and feel free to ask if you have any questions.

with love

21 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Trinity is an integral part of the Openhand Core Team, supporting with the philosophy development, energy processing, publication of book and film, and is also the Openhand retreat chef.
Trinity recently published two recipe books with Openhand Press: Trinity's Conscious Kitchen & Angelicious - Food for a New Paradigm.
Find Trinity here on, and here:
Trinity's Conscious Kitchen Website

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I think people often forget that what they put inside their body has an enormous impact on their vibration - either expanding or contracting it.

Trinity has served these Raw Chocolate Bliss Bars on many an Openhand retreat. I can tell you they bring such joy, lighting up people's faces and enhancing the vibe of the field.

What a wonderful gift to consciousness!

Open *OK*

In reply to by Open

Thank you for your kind words Open.

It's such a joy seeing everyone light up when I bring out dessert, I must say!

I tend to just go about my work in the kitchen, quietly yet consciously opening into higher consciousness. I then have this knowing and trusting that it will invite the cuisine I create carry a vibration that inspires others to open to that same level of unity consciousness that I am touching when I make them. It's a sort of hidden way of being in Divine Service. A beautiful and uplifting way to be a part of the journey with others.