Yield: 16 bars Cook time: about 90 min.
3/4 cup almond flour
3/4 cup shredded coconut
1/4 teaspoon sea salt
1 teaspoon vanilla
1 tablespoon honey or maple syrup (optional)
1/4 cup coconut oil or butter, melted
Preheat oven to 350 degrees F. Line an 8×8 metal or glass dish with parchment paper so that it hangs over the sides for easy removal. Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 – 15 minutes until golden brown. Remove from oven and cool on wire rack while preparing the filling.
1 can full fat coconut milk
2 Tablespoons honey or maple syrup
1 Tablespoon vanilla
3/4 cup dark chocolate chips
3/4 cup unsweetened shredded coconut
3/4 cup chopped pecans
1/4 cup unsweetened coconut flakes
In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it’s reduced by half. The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly. Pour 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings. Add a second layer with the remaining shredded coconut, chocolate chips and pecans. Pour remaining 1/2 of condensed coconut milk over the top of the layers. Top with flaked coconut.
Bake for 30 minutes. Remove from oven and cool for one hour on a cooling rack. Next, place the pan in the refrigerator and cool for 2 hours or cool in the freezer for 1 hour. Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface. Using a large knife cut into 16 squares.