Coconut Bars with Date & Pistachios! Gluten, Grain & Dairy Free! Big Batch!

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Date & Pistachio Coconut Bars gluten freeby Karen Swan

I’ve clearly lost my mind.

So great is my need for these beauties that I’ve just put a batch in the oven.

It’s 34 degrees outside.

I have the oven on.

Yes.  They are that good!

Ingredients:

(makes 32 squares – halve the recipe for a single family qty)

6 large eggs

2 x 270 ml tin coconut milk

2/3 cup coconut oil

2/3 cup honey

2 tablespoon vanilla extract

1 cup almond meal

2 tablespoon coconut flour

3 cups shredded coconut

1/2 teaspoon sea salt

1 cup chopped dried dates

1 cup chopped pistachios – or nuts of your choice.

Coconut sugar for sprinkling.

Method:

Mix eggs, coconut milk, oil, honey, vanilla  in a food processor

Pulse in almond flour, coconut flour, shredded coconut and salt

Pour into a bowl and mix in the dates and nuts.

Transfer ingredients into two 8 x 8 inch baking dish

Sprinkle over some coconut sugar.

Bake at 180 degrees C for 30 – 40 minutes.

Cool for ½ hour, then place in the fridge and serve when cold and set.

Each slice should cut into approximately 16 bars.

Date & Pistachio Coconut Bars gluten free5

Recipe adapted from here

MamaBake

 

 

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