Coconut Bars

The first time I made almond milk, I was pleasantly surprised to find that in addition to the milk, I was left with about 1.5 cups of almond flour, or almond meal. I’ve never baked with almond meal before, so I was excited to try something new.

Technically, blanched almond flour and almond meal are not interchangeable:

Almond flour is not to be confused with almond meal, which contains whole, ground almonds that still have the skin on them. Almond meal is almond flour that is not blanched.

However, I used unblanched almond meal for this recipe that called for blanched almond flour, and it worked out okay.

The almond meal produced when making almond milk is very wet, so it must first be dried in a low heat oven. The process is a rough science– keep an eye on it an stir it occasionally.

Drying the Almond Meal in the Oven

Once dry, the almond meal can be stored in a cabinet, refrigerator, or freezer. I chose to store mine in the freezer after my first batch get moldy after a week in the cabinet… This time, I didn’t give it time to go bad! After making my second batch of almond milk (vanilla instead of cinnamon this time), I immediately baked up these treats. Coincidentally, these bars are reminiscent of a macaroon, and they were shared with my co-workers on National Macaroon Day!

Coconut Bars

Recipe Adapted from Elana’s Pantry

Makes 16 – 24 bars

  • 3 eggs
  • 1 cup coconut milk
  • ⅓ cup coconut oil
  • ⅓ cup honey
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon cane sugar
  • ½ cup almond flour or almond meal
  • 1 tablespoon whole wheat flour
  • 1 ½ cups unsweetened shredded coconut
  • ¼ teaspoon celtic sea salt


1. Mix eggs, coconut milk, oil, honey and vanilla in a food processor
2. Pulse in almond flour, coconut flour, shredded coconut and salt

Pulse the ingredients in a food processor

3. Transfer ingredients into an 8×8 inch Pyrex baking dish*

4. Bake at 350° for 30 minutes

5. Cool for ½ hour, then place in refrigerator and serve when chilled

*I do not have an 8×8 glass baking dish, but an 8×6 one. If I were to make these again, I might use an 8×8 metal pan instead.

Health Benefits of Coconut

  • Full of heart healthy fats that lower LDL cholesterol
  • Anti-bacterial, anti-viral, anti-parasitic
  • Reduces inflammation and promotes healthy absorption of nutrients
  • High in minerals such as iron, phosphorus and zinc
The bars were quite scrumptious! Soft and a bit sticky, sweet but not too sweet, they are a perfect afternoon snack with a cup of coffee.




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