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February 6, 2012

Coconut Bars

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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.

Serves: Serves 8-10?

Coconut Bars

Adapted from Nourishing Traditions

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Ingredients

    For the crust:
  • 3/4 cup soaked and 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 or coconut sugar
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 large egg
  • 1/4 cup creme fraiche (or plain coconut yogurt for a dairy free option)
  • 1/2 cup maple syrup
  • Zest of 1 lemon
  • 2 tablespoons arrowroot powder
  • 1 1/2 cups unsweetened coconut

Instructions

  1. 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.
  2. 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.
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https://deliciouslyorganic.net/coconut-bars-recipe/
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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Paleo Recipes | 18 Comments

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18 Comments

  1. the urban baker

    February 6, 2012 at 8:30 am

    these are so cute, Carrie. And I bet they taste just as good as they look.
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  2. marla {family fresh cooking}

    February 6, 2012 at 8:30 am

    Sign me up! I want to make these when we are in Telluride next week.
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  3. Katrina

    February 6, 2012 at 9:21 am

    Mmmm pure deliciousness.
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  4. modernworkinggirl

    February 6, 2012 at 11:50 am

    Great idea to make bar recipes in muffin tins. Definitely gonna steal it!
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  5. aida mollenkamp

    February 6, 2012 at 1:51 pm

    Thanks, Carrie. My mother loves coconut macaroons and this seems like a better choice coconut treat I could make for her.
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  6. HeatherChristo

    February 6, 2012 at 5:47 pm

    Carrie- I just adore anything coconut. The texture on these looks really good!
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  7. Allison [Girl's Guide to Social Media]

    February 6, 2012 at 8:14 pm

    I am such an advocate for coconut! Great flavor, texture and health benefits. Can't wait to try these bars.
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  8. Marie

    February 7, 2012 at 12:14 pm

    These look REALLY tasty! I love coconut also. I love your blog! I love the simplicity! (Apparently, today I am feeling the love...)
    to Marie" aria-label='Reply to this comment to Marie'>Reply to this comment
  9. Katie | GoodLife Eats

    February 8, 2012 at 11:49 am

    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!
    to Katie | GoodLife Eats" aria-label='Reply to this comment to Katie | GoodLife Eats'>Reply to this comment
  10. Cheryl

    February 15, 2012 at 2:46 pm

    Can I use coconut flour instead of arrowroot flour?
    to Cheryl" aria-label='Reply to this comment to Cheryl'>Reply to this comment
    • Deliciously Organic

      February 16, 2012 at 6:31 am

      Sorry, the coconut flour won't work as a substitute for the arrowroot.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Deb

    March 16, 2012 at 5:43 am

    I don't have arrowroot powder. Can I substitute cornstarch 1:1 even with that large of an amount?
    to Deb" aria-label='Reply to this comment to Deb'>Reply to this comment
    • Deliciously Organic

      March 16, 2012 at 8:51 am

      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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. amy

    May 10, 2012 at 7:38 pm

    the hyperlink to creme fraiche in both places here take me to a place to buy lipstick?!
    to amy" aria-label='Reply to this comment to amy'>Reply to this comment
    • Deliciously Organic

      May 11, 2012 at 6:30 am

      Ha! That's weird! Thanks for letting me know. I'll look into it.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. amy martens

    May 15, 2012 at 11:11 am

    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.
    to amy martens" aria-label='Reply to this comment to amy martens'>Reply to this comment
    • Deliciously Organic

      May 15, 2012 at 12:03 pm

      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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Leen

    July 24, 2013 at 7:42 am

    I want to make these for the weekend, but my friend is allergic to nuts. Do you know another substitution for the almonds? Looks great!
    to Leen" aria-label='Reply to this comment to Leen'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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