Coconut Butter Bars

Sickness has hit us hard this winter.  My 3 year old has been sick on and off all season and although I don’t usually tend to be affected by what my kids get, I haven’t managed to escape the runny nose, fever, chills and worst of all sinus issues.  3 weeks; that’s how long my lingering cold lasted!  It started as a runny nose, slight fever and just feeling overall yucky, but developed into major sinus pain and the loss of my sense of taste and smell and eventually turned into a relentless cough.  The worst part was the sinus pain, but losing my taste was pretty awful too, especially as someone who enjoys cooking and baking like I do.  Have you ever lost your sense of taste?

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I couldn’t taste or smell anything for about a week, but when those senses finally started re-emerging I was all too eager to return to the kitchen and whip up something sweet.  Insert: Coconut Butter Bars.

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These bars were just what I needed to satisfy my sugar cravings once I could finally enjoy food again.  They are absolutely amazing; a nutty crust, layers of coconut butter and date caramel and topped with extra dark chocolate and flaked coconut.  These Coconut Butter Bars are Paleo and Vegan friendly, grain free, dairy free, refined sugar free and don’t require any baking!  Needless to say, my taste buds were in heaven after not having been able to taste for a week.

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Coconut Butter Bars

Ingredients

Crust

  • 1/2 Cup dry roasted almonds
  • 1/2 Cup pecan halves
  • 2 Medjool dates, pitted

Layer 1

Layer 2

  • 12 Medjool dates, pitted

Topping

Instructions

  1. In food processor, combine all ingredients for crust.  Blend until mixture becomes a course, sticky flour.
  2. Firmly press crust into a lined 8″ x 8″ baking dish.
  3. For layer 1, melt coconut butter and pour over crust.  Place in freezer to harden.
  4. For layer 2, place Medjool dates in food processor (make sure to remove pits) and blend until a thick paste forms.
  5. Spread layer 2 on top of layer 1.
  6. For the topping, place chocolate and coconut oil in a small sauce pan and melt on low heat on your stove top.  Stir frequently until chocolate is fully melted.
  7. Remove chocolate from heat, pour over layer 2 and sprinkle coconut flakes on top.  Place in fridge or freezer for chocolate to set.
  8. Remove from fridge/freezer, cut and serve.
  9. Store in fridge.

*Use code “RABBIT” for 15% off any order of Nikki’s Coconut Butter

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Not only did I love these bars, but my son and husband approved too!  My 3 year old can be pretty picky when it comes to desserts and baked goods, but he ate these multiple times!

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Enjoy!

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6 Comments on “Coconut Butter Bars

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