I love the versatility of coconut. The water in the middle of the fruit is full of electrolytes and makes for a refreshing drink. The meat can be dried and flaked to make any number of dishes. The dried meat can also be powdered for flour, or the oil can be pressed out for coconut oil. Coconut offers many nutrients, including potassium, lauric acid, and healthy fatty acids with anti-fungal and anti-microbial properties.
A friend recently brought this dessert to a dinner I attended. The almond-cookie crust, coconut, and zest of lemon form the perfect combination for a not-too-sweet dessert. The recipe can be made in bar form, or baked in mini-muffin cups for a portable treat.
Coconut Bars
Serves 8-10
Adapted from Nourishing Traditions
For the crust:
3/4 cup dehydrated almonds (I used this recipe and omitted the maple syrup)
1/4 cup coconut oil
1/2 cup arrowroot powder
1/4 cup maple sugar (you can substitute with sucanat)
1 teaspoon vanilla extract
For the filling:
1 large egg
1/4 cup creme fraiche
1/2 cup maple syrup
Zest of 1 lemon
2 tablespoons arrowroot powder
1 1/2 cups unsweeteened coconut
Directions:
Preheat oven to 350ºF and adjust rack to middle position. Place almonds in the food processor and process until finely ground. Add coconut oil, arrowroot, maple sugar and vanilla. Process until dough comes together and is moist. Press crust in an oiled 8 x 8-inch baking dish. Bake for 15 minutes. Lower oven heat to 325ºF.
Whisk egg, creme fraiche, maple syrup, zest and arrowroot in a medium bowl until smooth. Stir in coconut. Pour coconut mixture over crust and spread evenly. Bake for 25 minutes until edges are just golden brown (If you’re baking these in mini muffin cups, reduce the baking time to 15-20 minutes). Cool completely. Serve.
{ 17 comments… read them below or add one }
these are so cute, Carrie. And I bet they taste just as good as they look.
Sign me up! I want to make these when we are in Telluride next week.
Mmmm pure deliciousness.
Great idea to make bar recipes in muffin tins. Definitely gonna steal it!
Thanks, Carrie. My mother loves coconut macaroons and this seems like a better choice coconut treat I could make for her.
Carrie- I just adore anything coconut. The texture on these looks really good!
I am such an advocate for coconut! Great flavor, texture and health benefits. Can’t wait to try these bars.
These look REALLY tasty! I love coconut also. I love your blog! I love the simplicity! (Apparently, today I am feeling the love…)
Oh boy do these look good! I’d make them today but I don’t have arrowroot powder, coconut oil, or any unsweetened coconut. Definitely want to try these soon!
Can I use coconut flour instead of arrowroot flour?
Sorry, the coconut flour won’t work as a substitute for the arrowroot.
I don’t have arrowroot powder. Can I substitute cornstarch 1:1 even with that large of an amount?
Yes, you can, but if possible try and find an organic cornstarch since most of the conventional cornstarch sold in stores comes from genetically modified corn.
the hyperlink to creme fraiche in both places here take me to a place to buy lipstick?!
Ha! That’s weird! Thanks for letting me know. I’ll look into it.
Can I substitute almond meal for the dehydrated almonds? Do you know how much almond meal that would be equivalent too? Luckily, your cookbook explained to me that 3/4 cup almonds would not be the same as 3/4 cup finely ground almonds.
I think I’ve made that mistake a few times, which explains my baking issues.
Yes, you can substitute. I’m not completely sure about the measurement, but I’d say 3/4 cup almonds would make about 1/2 cup of almond meal. I’ll grind some up today or tomorrow and let you know. Good question!