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!!
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)
Line a baking tray or loaf tin with baking paper
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).
Spread the mixture onto a baking tray or press into a loaf tin.
Chill in the freezer for 20 minutes. Cut into bars when frozen.
Store, refrigerated, in an airtight container for up to a week.