While I was making the bars I had a thought that my Dad would have liked these. My Dad has been gone now near 9 years….
Hey Hipsters! Who needs Instagram effects when one has vintage crappy photos from 1979 shot on an actual Kodak Instamatic? Hah……and people WANT their photos to look like this?
He had been on a gluten-free diet for a year or two in the early 2000’s. I can remember trying to find recipes/ideas to make him. One of my first purchases on Amazon was an early GF cookbook. I often made him coconut macaroons for his lunches/desserts but while they were tasty…they were not exactly good for you. I made them out of coconut, condensed sweetened milk, vanilla and well….the sugar ratio was pretty high! Still, they were accidentally gluten-free and tasty. But he might have liked these though. Nowhere as sweet but so good. On cooler weather hiking trips I would consider bringing them along – they would outshine ANY energy bar!
Coconut Macaroon Bars
- 1 cup shredded or flaked coconut
- 1/3 cup Organic Raw Coconut Butter
- ¼ cup Organic Coconut Flour
- 2 Tbsp liquid sweetener (agave, maple or honey for non-vegan all work well)
- 1/8 tsp pure vanilla extract
- 1/16th fine sea salt
- ¼ cup semi-sweet or dark chocolate chips
Make sure the coconut butter jar is tightly sealed. Place it in a large heat safe bowl, fill with hot tap water. Let sit to soften/melt and then measure.
Stir everything together, using fingers if needed, until mixed.
Press into a loaf pan (I used 2 mini ones), using your palms to flatten. Chill in the refrigerator till hard. Store tightly wrapped. Due to the coconut butter, the bars will get soft in warm temperatures.
Makes? Depends on your bar size….