Coconut Bars

Coconut Bars

This coconut bars recipe is from ‘The Good Life’ by Sally Obermeder & Maha Koraiem. I modified it a little as I used frozen blueberries instead of dried cranberries and didn’t blitz everything up in a food processor but it still turned out super yummy.

These bars are gluten free, dairy free, nut free, Paleo and vegetarian…….and still taste AMAZING!!

Enjoy!!

Ingredients:

  • 2 cups Shredded Coconut

  • 3 Tablespoons of honey / rice malt syrup / maple syrup

  • 3 tablespoons coconut oil

  • 2 teaspoons vanilla bean paste

  • pinch of salt

  • Juice and finely grated zest of 1 lime

  • 1/2 cups dried cranberries or fruit (optional)


Directions:

  1. Line a baking tray or loaf tin with baking paper

  2. Put all ingredients except the cranberries into a food processor and pulse to combine to a rough crumb consistency, don’t over-process. Fold in the cranberries (if using).

  3. Spread the mixture onto a baking tray or press into a loaf tin.

  4. Chill in the freezer for 20 minutes. Cut into bars when frozen.

  5. Store, refrigerated, in an airtight container for up to a week.

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