Zesty Pink Lemon Coconut Chocolate Bites. Vegan Glutenfree Recipe

Raise your hand if you celebrate Valentines day :). We usually skip it, as there is already a celebration a week before for our wedding anniversary. 8 years this year! 
But hey, there were those years, when everyone scrambled to find something special to gift and do on this day. To celebrate great relationships, here is cute little bar with fresh zesty coconut layer topped with chocolate.  I know I know.. Another pink coconut bar for V-day, colored with beet. You have to try these to know what I am talking about. 
The fresh burst of lemon from the zest, chewy Coconut flakes, no added oil, no added food color, and Chocolate. love at first bite(cheesy line alert).

For more Chocolatey options.. see the collection here. 

Here are some amazing Ideas, options and brands for Valentines day... Fair trade Chocolates, plant friendly and fair trade flowers, eco friendly jewellery and more! Have a beautiful vday with your loved ones. 

Step Pictures:

In a large pan, roast the ground Oats for 6-7 minutes on low-medium heat until there is a slight change in color and fragrant.



Stir frequently.



Meanwhile, blend the roasted beet and water into a smooth puree. Add to a small pan with the sugar.
Mix well and heat on low-medium heat until the syrup becomes almost 1 string consistency.



Add ground coconut flakes and lemon zest to the oats and mix well to distribute and reduce heat to low.

The syrup should be ready right about now. Add the syrup to the oat coconut mixture.
Mix well and take off heat.



Drop the thick mixture onto parchment and press using spatula into a somewhat rectangle shape.



Melt the chocolate chips in a double boiler and pour over the coconut bars.
Or bring 2 Tablespoons coconut milk. Add chocolate chips, take off heat. Whisk until smooth.



Let the chocolate cool completely before cutting into bars.



Zesty Lemon Coconut Chocolate Bars.
Allergy Information: Dairy, Egg, Corn, Soy, Nut, Gluten-free 
Makes 16 small(1.5 inch) bites.

Ingredients:
1/2 cup coarsely ground Oats (use certified gf if needed)
3/4 cup coarsely ground dry Coconut flakes(pulse 3-4 times)
2-3 teaspoons lemon zest (to taste)

Sugar syrup
1/2 cup ground raw sugar or florida crystals or other fine sugar or choice
1/4 cup water
1 inch slice of raw or Roasted Red Beet(about a quarter of a medium sized beet)

1/3 cup chocolate chips

Method:
In a large pan, roast the ground Oats for 6-7 minutes on low-medium heat until there is a slight change in color and fragrant.
Stir frequently. Meanwhile, blend the beet and water into a smooth puree. Add to a small pan with the sugar. Mix well and heat on low-medium heat until the syrup becomes almost 1 string consistency.
Add ground coconut flakes and lemon zest to the roasted oats and mix well to distribute and reduce heat to low. The syrup should be ready right about now. Add the syrup to the oat coconut mixture. Mix well and take off heat. 
Drop the thick mixture onto parchment and press using spatula into a somewhat rectangle shape.
Melt the chocolate chips in a double boiler and pour over the coconut bars. Spread evenly.
Let the chocolate cool completely before breaking into bars. Cool in the refrigerator to make it easier to cut them. Store in an airtight container in a cool place for 3-4 days.


You can also make balls of the mixture when warm to touch, and coat in chocolate. Or cut out hearts from the pressed rectangle and coat in chocolate.
I opt for the easy option.:) square bar bites.

To Roast Beet root: Peel the beet. Make a few knife stabs. Tighly cover in foil and bake at 350 degrees F for 45 minutes. 55-60 minutes if baking 3-4 beets together.
You can also use Canned, or raw beet. or cook the beet on stove top with a little water. 

To make your own Chocolate with cocoa powder and Coconut oil, see Katie’s recipe here.

These bars are being shared at Slightly Indulgent Tuesdays, Ricki’s Wellness Weekend. , Allergy Free Wednesdays, Shine Supper club


Other options for V-Day.

Samoa French Toasts or Molten Lava French toast breakfast in bed.

Baked Strawberry or Raspberry Doughnuts with Chocolate Rum Ganache.



Beet Pear Minneola Apple Smoothie



Pretty Very Berry Granola

Chai Spice Banana Ice cream, Mocha Chocolate Brownie Cake, Salted caramel Drizzle Sundae. 

Beet Chickpea Sliders

And this pretty Lasagna Bolognese.