Coconut Bars
Adapted from Nourishing Traditions
Ingredients
Units
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
- 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.
Nutrition
- Serving Size: Serves 8-10?
Find it online: https://deliciouslyorganic.net/coconut-bars-recipe/