Ingredients
Scale
- FOR THE CRUST
- 1 cup shredded coconut
- 10 dates, pitted (soak in water for 10 minutes if hard)
- 1 tbsp coconut oil
- 1 tsp cinnamon
- FOR THE FILLING
- 1 1/4 cup coconut butter
- 1/2 cup coconut oil
- 1 1/2 tsp turmeric powder
- 1 tsp cinnamon plus extra for garnish
- 1/8 tsp black pepper
- 2 tsp honey (omit or sub maple syrup if vegan)
Instructions
- Prepare an 8×8″ pan and line it with parchment paper
- Add the shredded coconut and dates to a food processor and pulse several times until well incorporated. Add in the coconut oil and cinnamon and quickly blend.
- Spoon out the crust mixture and add it to the pan. Press it down into the pan until it’s evenly flattened. Place the crust in the fridge to chill for 2-3 hours.
- To make the filling, make a double boiler by filling a medium sauce pot half way with water and bring it to a low boil. place a stainless steel bowl over top the pot to create a double boiler. Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.
- Once the coconut butter is mostly melted, stir in the coconut oil until the mixture is entirely liquid
- Remove the mixture from heat and allow to cool for a few minutes
- Stir in the cinnamon, turmeric, black pepper (omit for AIP) and honey into the filling mixture
- Pour the filling over the crust and evenly spread out with a spoon
- Place in the fridge to harden overnight or for 3-4 hours
- Once hardened, remove the pan from the fridge and let it sit on the counter for 5-10 minutes
- Using a sharp kitchen knife, carefully slice into 16 squares some may break a bit, but that’s okay!
- Top the finished bars with a sprinkle of cinnamon
- Store in the fridge and eat chilled… with a napkin! Turmeric does easily stain.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 bar
- Calories: 295
- Fat: 26.6g
- Carbohydrates: 15.2g
- Fiber: 1.5g
- Protein: 0.5g