Description
Delicious Magic Coconut Pecan Cookie Bars featuring a crunchy almond flour and coconut crust topped with a luscious coconut milk, honey, and almond butter mixture, finished with dark chocolate chunks, shredded coconut, and chopped pecans. These bars are baked to perfection and refrigerated overnight for a perfect sliceable treat.
Ingredients
Crust:
- 1 cup almond flour
- 1 cup unsweetened shredded coconut
- 3 tablespoons grass-fed butter, ghee, or unrefined organic coconut oil, melted
- 3 tablespoons raw honey or pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Topping:
- 1 can (about 13.5 oz) unsweetened coconut milk
- 1/2 cup raw honey or pure maple syrup
- 1/2 cup almond butter
- 1 cup dark chocolate chunks or chips
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a 9×9 inch baking dish with parchment paper to prevent sticking and for easy removal of bars.
- Prepare Crust: In a medium bowl, combine almond flour, shredded coconut, melted butter (or ghee/coconut oil), raw honey or maple syrup, vanilla extract, and a pinch of sea salt. Mix until the mixture resembles wet sand.
- Bake Crust: Transfer the crust mixture to the prepared baking dish. Press it down firmly and evenly to create a solid base. Bake in the preheated oven for 12 to 15 minutes, or until the crust is slightly golden.
- Make Topping Mixture: While the crust is baking, whisk together the unsweetened coconut milk, raw honey or maple syrup, and almond butter in a saucepan over medium heat until completely smooth and combined.
- Assemble Bars: Remove the crust from the oven and spread the coconut milk and almond butter mixture evenly over it. Sprinkle the dark chocolate chunks, shredded coconut, and chopped pecans evenly on top.
- Bake Bars: Return the baking dish to the oven and bake for an additional 30 minutes until the topping is set and edges are slightly browned.
- Cool and Refrigerate: Allow the bars to cool completely at room temperature. Then cover and refrigerate overnight to help the bars set firmly for easy slicing.
- Serve: Slice into bars and enjoy. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use parchment paper for easy removal of the bars from the baking dish.
- You can substitute raw honey with pure maple syrup for a vegan-friendly option.
- Refrigeration overnight is essential to achieve the firm texture that holds the bars together.
- Keep bars stored in the refrigerator tightly sealed to maintain freshness for up to one week.
- Optionally, toast pecans and coconut before assembling for extra crunch and flavor.
