I made these for Super Bowl Sunday. They were delicious and one of the easiest desserts I have ever made. Coconut is amazing, read below to see why...
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
Coconut Bars
- 3 eggs
- 1 cup coconut milk
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ⅛ teaspoon coconut palm sugar (super optional, next time I won't even use this)
- ½ cup blanched almond flour
- 1 tablespoon coconut flour
- 1 ½ cups unsweetened shredded coconut
- ¼ teaspoon celtic sea salt
- Mix eggs, coconut milk, oil, maple syrup, vanilla and palm sugar with a blender or spoon.
- Mix in almond flour, coconut flour, shredded coconut and salt
- Transfer ingredients into an 8x8 inch Pyrex baking dish
- Bake at 350° for 30 minutes
- Cool for ½ hour, then place in refrigerator and serve when chilled
Makes 16 bars
24 bars
24 bars
3 comments:
Looks great Jamie! One question: is the food processor really necessary? Given the ingredients it seems like a spatula and mixing bowl would easily do the trick.
No, I didn't use the food processor. I meant to put that in parenthesis. I used an immersion blender to blend the liquids but realized half-way through that it wasn't even necessary. Spoon mixing is just fine! I'll change that on the post.
Thanks for reminding me Bob.
I made this dish last night and they were tasty. I didn't have any vanilla extract so I used vanilla bean. Thank you!
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