Hi there! I think it’s about time I posted a treat on here. We’ve finally finished up the last of the holiday goodies that were lingering in our freezer and I’m ready to head into the brave new world of baking for 2012. These coconut bars were just the thing to get me started. They’re dense and rich with the perfect amount of sweetness, but the ingredients list is somewhat virtuous. At least it’s virtuous is you’re like me and believe that coconut fat isn’t really fat…it’s a superfood. Yes, I did eat 2 for breakfast yesterday. And 2 more as a post-workout snack today.
They have the boyfriend’s stamp of approval, too. Or at least I assume they do because I left the pan unattended with Jeremy and his friend for a few hours yesterday and when I got home, half of the bars were gone.
Please enjoy! I’m off to get my clinical prep done before my earrrrrrly morning at the hospital tomorrow.
adapted (just slightly) from Elana’s Pantry
- 3 eggs
- 1 cup unsweetened coconut milk beverage (I realized later that the original recipe is referring to the thick coconut milk that you get in a can. You can choose your own calorie adventure here.)
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1 Tbs vanilla extract
- 1/2 cup almond flour
- 2 Tbs coconut flour
- 1 1/2 cups unsweetened shredded coconut
- 1/4 tsp sea salt
1. Preheat oven to 350. In a large bowl, mix eggs, coconut milk, coconut oil, honey, and vanilla. The mixture may want to separate, just do your best.
2. Add almond flour, coconut flour, shredded coconut, and salt. Mix well.
3. Pour the batter into an 8×8 and bake for 30 minutes. Allow to cool and serve.
* I added this post to this week’s Hearth and Soul Hop, Whole Foods Wednesdays, Real Food Wednesday, These Chicks Cooked, Gluten-Free Wednesday, Traditional Tuesday, Fat Tuesday, Superfood Sunday, and Slightly Indulgent Tuesday.