The coconut bars might not be the best choice for ultra-hot summer weather, but they are a great option for trips the rest of the year. They are lightly sweet, and satisfying.
I’ve given two methods for making them.
Tree nut and peanut free, it’s a great option to the Lara Bar style recipes.
- 1 cup shredded coconut*
- ¼ cup raw honey or maple syrup
- 2 Tbsp virgin coconut oil, melted
- 1/8 tsp fine sea salt
Add all ingredients into processor bowl, pulse until chopped up and mixed.
Add all ingredients, beat on medium-high until fully mixed.
Pack into a square sandwich box, pressing down firmly. Cover and chill for a few hours, then cut into bars.
Carry wrapped in plastic wrap or in a box.
*Depending on taste preference, use mainstream sweetened coconut or use natural unsweetened. The sweetened will produce a stickier, denser bar. Normally, I use unsweetened coconut, but in this recipe, I find that it doesn’t taste as good.