These rich and moist coconut bars are made of not one, but three different forms of scrumptiously healthy coconut, including shredded coconut, coconut oil and coconut milk in their ingredients list.
I have Shirley at Gluten Free Easily to thank for this recipe as it is based upon her famous gluten free Crustless Coconut Pie. I’m a big fan of Shirley’s crustless pie recipes. They’re perfect when I’m looking for a quick and easy, yet simply tasty, gluten free dessert.
I find that this coconut bar recipe tastes a bit like a macaroon bar. If you want to jazz up your coconut bars and get really decadent, try drizzling them with dark chocolate.
Coconut Bars
Ingredients
- 3 large eggs
- 1 cup full fat coconut milk
- ⅓ cup coconut oil
- ⅓ cup honey
- 1 tablespoon vanilla extract
- ⅛ teaspoon stevia
- ½ cup blanched almond flour (not almond meal)
- 1 tablespoon coconut flour
- 1½ cups unsweetened shredded coconut
- ¼ teaspoon celtic sea salt
Instructions
- Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
- Pulse in almond flour, coconut flour, shredded coconut and salt
- Transfer ingredients into an 8 x 8 inch baking dish
- Bake at 350°F for 30 minutes
- Cool for ½ hour, then place in refrigerator and serve when chilled
Here are some of the health benefits of coconut:
- Naturally gluten free
- Full of heart healthy fats that lower LDL cholesterol
- Anti-bacterial, anti-viral, anti-parasitic
- Reduces inflammation and promotes healthy absorption of nutrients
- High in minerals such as iron, phosphorus and zinc
It is also thought that eating coconut products speeds up the body’s metabolism, helping to prevent obesity.
Finally, Dr. Mary Newport has written an article on the remarkable results she believes she has achieved using coconut oil to remediate her husband’s early onset Alzheimer’s disease.
In this video Dr. Newport shares intriguing anecdotal evidence on the impact of coconut oil on neurobiological function. Her findings will be of particular interest to those of us who are working on our brain health in dealing with diseases and disorders such as multiple sclerosis (MS), Alzheimers, Parkinsons, autism, ADD, etc.
So grab yourself a coconut bar and a cup of delicious dandelion coffee (that’s what I’m drinking right now) and settle in to watch the video of Dr. Newport. And be sure to let us know your thoughts in a comment below.
This Little Lark says
I made these yesterday and substituted the almond flour with oat flour (only flour I had in the pantry) as well as substituting the eggs with ground flax meal and water. They are delicious!! Thanks so much! I shared the recipe with my facebook community at http://www.facebook.com/thislittlelark! Blessings! :)
Katie says
Did you use 3 whole tablespoons flaxseed or less? My son is allergic to eggs as well and I was trying to figure out how to tweak this…Thanks!
Shantha says
A welcome recipe…after all the bad rap coconut oil has gotten in the past. Will definitely make this.
Rebecca says
These were SO amazing, I made them right away. They taste just like coconut macaroons. I passed them along to several other people who also raved about them. Perfect recipe!!
kelly says
I made these yesterday and they are to-die-for! I made a few minor changes by decreasing the eggs to only 2, left out the stevia and melted some enjoy life chocolate chips and spread a thin layer of chocolate across the top prior to chilling. SO GOOD!
Sarah @ The Healthy Diva says
yummm…this sounds like coconut heaven. loving the fact that this is low in sugar as well. fits perfectly into my eating style :)
Michele says
These were absolutely amazing!!!!!
KathyinMD says
I made these last night, without stevia, and doubling the coconut flour. I also reduced the coconut oil to 1/4 c. They firmed up very nicely and have a nice coconut flavor. I like Hannah’s idea of adding dried pineapple chunks and will try that if I make these again.
andrea says
I made these yesterday…I substituted 6 pitted dates for the honey and stevia and baked them in a mini muffin pan…it made 24 nice sized mini-muffins and they were perfectly sweetened with the dates! Delicious!
Chrissy says
Andrea, I’ll be making them for Valentine’s Day bc my last day is the 13th! haha – You made them already? Almond flour isn’t allowed on Whole 30, though, right? Glad to hear they were delicious!!
Chrissy says
Actually, it’s the 12th- yay! I get to test them before Valentine’s Day! :D
Trish says
Made these tonight without any honey or stevia. Also used macadamia nut flour instead of the almond. Turned out wonderful!!! Did not need the sweetener. Great with a few blackberries.
Amanda says
Thanks for the great recipe!
I made these today. Mine also turned out a bit runny and my husband said they tasted “eggy”, but they’re still good. I didn’t have stevia on hand, so I omitted it and then sprinkled a few chocolate chips into the batter before I baked it :)