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.
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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.
Hughes says
This recipe is AWESOME using only coconut oil and a few other items. Keep them in the fridge and enjoy one whenever you please…they are addictive and absolutely delicious!!
http://www.bulkherbstore.com/articles/chocolate-drops-recipe?s=chocolate%20drops
Martin @ Leaky gut research says
I would love to see more coconut recipes that do not need eggs. Thanks for sharing!
Peggy Waldrop says
I’ve made these bars twice and they are good. It will be a staple around here!
Mary says
How do you prepare your pans before you pour the ingredients for baking? Do you “grease” it with coconut oil? How do you keep the bars from sticking? Thanks
Denise says
Delicious, my entire family love these. Thankyou!
Joyce says
Just wanted to know if Gluten Free also means sugar free if someone is type 1 Diabetic that I am baking for….. especially looking at the coconut recipes…..
Elana Hoping you will see this and let me know…
Thank you!!!
zosia says
gluten-free means gluten-free…
Janelle says
I just made these following the recipe exactly. The mix was a bit runny so I increased the baking time a little. They turned out golden and delicious. Next time I am going to double the coconut flour. My husband was very impressed with the warm coconutty treat I just handed him!
heidi says
p.s. I used coconut nectar as I was short on honey. An additional 7 minutes in my oven gave a perfect bake.
heidi says
I baked these today and my gosh – so moist and delicious. Mine look very different from your photo with smooth, golden top, but I ain’t complaining. A keeper – thanks!
Jane says
When I use coconut oil, should I melt it back down into a liquid form or should I try to mix in the solidified white substance? It’s not really an issue when I use my Kitchenaid mixer, but when I mix by hand, I’m not sure if it’s really getting mixed in properly.
And Elana, I know you use the organic, certified gluten free vanilla extract, but have you ever tried real Mexican vanilla? The flavor and scent is so fresh and strong and a 100 oz bottle is usually around $8.