No-Bake Coconut Almond Bars

Roger Davies

šŸ’„ simple, nutritious and delicious!
šŸ’«If you havenā€™t used coconut butter before, itā€™s different than coconut oil.
ā­If you canā€™t find it, you can easily substitute extra almond butter or use your favourite nut butter. It just wonā€™t have as much coconut flavour.

Recipe (Makes 8 servings)

Base Layer:

  • 1 cup (80 g) shredded coconut (unsweetened)
  • Ā¼ cup (20 g) oat flour (grind rolled oats in a food processor or high-speed blender)
  • Ā¼ cup (60 g) coconut butter
  • Ā¼ cup (60 g) almond butter
  • Ā¼ cup (60 ml) maple syrup or honey
  • Ā¼ tsp sea salt or more to taste
  • Ā½ tsp pure vanilla extract

Topping:

  • 3 tbsp dark chocolate (80% cacao or higher) chopped
  • 1 tbsp coconut butter
  • 1 tbsp maple syrup or honey

Method:

  1. Lightly grease a 9x5-inch (23x13-cm) loaf pan with cooking spray or coconut oil and set aside.
  2. To make the base layer, mix together the shredded coconut and oat flour in a bowl. Set aside.
  3. Over low heat in a small saucepan, heat the coconut butter, almond butter and maple syrup until smooth. Add the vanilla and salt, and remove from the heat.
  4. Slowly stir the saucepan ingredients into your coconut / flour mixture bowl, working it until it forms a ball. Place the mixture into your prepared loaf pan and spread evenly. Place in the refrigerator to cool.

To make the topping, melt the chocolate, coconut butter and maple syrup in a small pan on the stove on low heat. When itā€™s melted and smooth, spread it evenly over the base layer.

Let cool, and when itā€™s set, cut into 8 equal portions. DELICIOUS!