Paleo Coconut Bars

IMG_1854We don’t have treats very often, and less often now that the kids are back at college.  But every once in a while we have a hankering for something a bit sweet, but don’t want to wander too far off the Paleo reservation.  When that happens I usually check out Elana’s Pantry for ideas.  She didn’t disappoint with these yummy coconut bars.

We couldn’t wait to try them and sampled a square when they were still warm, but they were much tastier after chilling in the fridge.  Heaps of coconut in all it’s variations.  I cut back the honey to just half of the 1/3 cup in the recipe and they were still plenty sweet.

Prep work doesn’t get much easier than tossing ingredients into the food processor.  Plus these are ingredients I usually have on hand.  I prefer Tropical Traditions Gold Label coconut oil, coconut flour and shredded coconut.  The one gallon pails for oil and shredded coconut are a very economical way to purchase.  For convenience, I keep a large mason jar of each in the pantry and refill as needed.

  • 3 eggs
  • 1 cup full fat coconut milk
  • 1/3 cup coconut oil
  • half of 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon stevia
  • 1/2 cup blanched almond flour
  • 1 tablespoon coconut flour
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 teaspoon sea salt
  1. Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor.
  2. Pulse in almond flour, coconut flour, shredded coconut and salt.
  3. Transfer ingredients into an 8 x 8 baking dish generously greased with coconut oil.
  4. Bake at 350° for 30 minutes.
  5. Cool for ½ hour, then place in refrigerator and serve when chilled.

These were so tasty with a cup of tea and perfect to share with company.

I am grateful each day for wellness, happiness and the opportunity to share with you.