No-Bake Layered Coconut-Chocolate Bars

About

These bars are great for a crowd! One pan makes 24 servings of thick, creamy, coconut-y chocolate goodness. The bottom layer is made of chocolate, toasted coconut and toasted walnuts for a nice crunch. The middle layer is made with sugar free instant pudding to really satisfy that sweet tooth. Then they are all topped more chocolate and toasted coconut. My kind of treat.

Ingredients

8 ounce 55% cocoa sugar free dark chocolate chips by lily's
¾ cup butter
½ cup almond flour
1 cup, halves walnuts
2 ½ cup, shredded coconut, dried, shredded or flaked, unsweetened
8 ounce cream cheese
1 cup almond milk
3 ounce instant pudding sugar free fat free vanilla by jell-o

Instructions

Line a 9 x 13 pan with aluminum foil, with ends of the foil extending over the sides. Spray with cooking spray. Microwave 5 oz of chocolate with ½ cup of butter in a medium microwavable bowl on HIGH for 1 minute or until butter is melted. Stir until chocolate is melted.
In the meantime, preheat an oven to 350 F. Line a rimmed baking sheet with parchment paper. Then line up the almond flour next to the walnuts next to the coconut flakes and bake them for 7 minutes or until toasted (giving the coconut flakes a stir a couple of times during the baking time). Once items are toasted, place the toasted walnuts in a plastic bag and crush them. Add all the crushed walnuts, all the almond flour and 1 cup of the toasted coconut flakes to the melted chocolate.
Stir and then spread the chocolate mixture in the bottom of the foil lined pan. Chill for 15-20 minutes or until very firm.
While chocolate is chilling, cream the cream cheese in a stand mixer. Add the milk and the instant pudding mix. Mix until creamy and thick. The mixture will be stiff.
Stir in 1 cup of toasted coconut flakes leaving ½ cup to sprinkle on the top.
Spread pudding mix over the chilled chocolate and chill again for 10 minutes.
Microwave the remaining 3 oz of chocolate with ¼ cup of butter. Mix until chocolate is melted. Spread over the pudding mixture and then top with ½ cup of toasted chocolate flakes. Chill until completely firm about 1 hour. Cut into 24 squares.