Nuts + chocolate + coconut = snack heaven.
This easy, delicious Daily Sunshine recipe is guaranteed to be a hit with kids of all ages.
These fun snack squares are full of flavor and the perfect way to keep little bellies happy until mealtime!
For those of you who aren’t on the Daily Sunshine bandwagon yet, here’s a quick overview:
Daily Sunshine is a healthy snack that comes in two kid-friendly flavors — Chocolate and Strawberry Banana.
It was designed specifically for children’s unique dietary needs and includes the building blocks of nutrition they need to help them grow up healthy and strong.
Bonus: Your kids’ favorite healthy snack is now available for $99.95 — permanently! If you don’t have Daily Sunshine yet, get it here!
And check out our other Daily Sunshine recipes!
Nutty Chocolate Coconut Squares
- ½ cup chopped pecans, toasted
- ¼ cup unsweetened shredded coconut, toasted
- 4 Medjool dates
- 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
- Nonstick cooking spray
- 1½ cups canned lite coconut milk
- ½ cup water
- 2 envelopes unflavored gelatin (preferably from grass-fed cows)
- ½ cup pure pumpkin puree
- 2 scoops Chocolate Daily Sunshine
To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73°F).
Add pumpkin puree; whisk to blend.
Add Daily Sunshine; whisk to blend.
Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
Cut into eight bars (approximately 2 x 2 inches).
Serve immediately, or stored in an airtight container for up to 24 hours.
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