An Oregon Cottage's Flourless Coconut-Almond Bars are a delectable paleo dessert. They are ideal for sating your sweet tooth without using refined flour or sugar because they are made with basic ingredients.
Ingredients: 1 cup unsweetened shredded coconut. 1 cup almond flour. 1/2 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup sliced almonds optional, for topping.
Instructions: Preheat your oven to 350F 175C and line an 8x8-inch 20x20 cm baking dish with parchment paper, leaving some overhang for easy removal. In a mixing bowl, combine the unsweetened shredded coconut and almond flour. In a separate microwave-safe bowl, heat the honey and coconut oil together until the mixture is thin and well combined. This takes about 30 seconds in the microwave. Stir the vanilla extract and salt into the honey and coconut oil mixture. Pour the wet mixture into the bowl with the dry ingredients and stir until everything is evenly combined. Press the mixture firmly into the prepared baking dish, using the back of a spoon to ensure it's evenly spread. If desired, sprinkle the sliced almonds over the top of the mixture and gently press them in. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the bars are set in the center. Remove from the oven and let cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the bars out of the pan and allow them to cool completely on a wire rack. Once cool, cut into bars or squares and enjoy! Store any leftovers in an airtight container.
Prep Time: 15 minutes
Cook Time: 25 minutes
Rod Sands
