First, let me say this: these coconut cake bars are decadent. They taste like real cake. By real cake I mean childhood birthday cake: white flour, white sugar and all.
But you won’t find any of those ingredients in these bars. These are strictly grain-free, naturally sweetened treats.
The Peeps at the Super Bowl party went wacko for them.
I nearly fainted when I tasted the batter (I had to make sure they weren’t poison!), because they tasted so much like cake!
Coconut Cake Bars (adapted from Elana’s Pantry)
1/2 cup almond flour
1 heaping Tbsp coconut flour
1 1/2 cups unsweetened, shredded coconut
1/4 tsp sea salt
1 Tbsp vanilla extract
1 cup coconut milk (full-fat from a can)
1/2 cup butter
1/3 cup raw honey
- Preheat your oven to 350F. Grease a glass baking pan with butter or coconut oil.
- In your food processor, combine butter, eggs, coconut milk, honey and vanilla and pulse until mixed.
- Add the almond flour, coconut flour, salt and shredded coconut and pulse until combined.
- Pour the batter into your baking dish, making sure to save a little for poison testing.
- Bake for 30 min, or until the edges are brown and the center has set.
I have big plans for this recipe. Think: birthday cake with dark chocolate frosting.