Ever used coconut flour? If you haven’t consider checking it out. I use Bob’s Red Mill, I prefer the texture from stone grinding. These bars are good for cold to normal temp hiking, in warm weather (above mid 70’s) they will soften.
Coconut Macaroon Bars
Ingredients:
1 cup shredded or flaked coconut
1/3 cup Organic Raw Coconut Butter
¼ cup Organic Coconut Flour
2 Tbsp liquid sweetener (agave, maple or honey for non-vegan, all work well)
1/8 tsp pure vanilla extract
1/16th fine sea salt
¼ cup semi-sweet or dark chocolate chips
Directions:
Make sure the coconut butter jar is tightly sealed. Place it in a large heat safe bowl, fill with hot tap water. Let sit to soften/melt and then measure.
Stir everything together, using fingers if needed, until mixed.
Press into a loaf pan (I used 2 mini ones), using your palms to flatten. Chill in the refrigerator till hard. Store tightly wrapped. Due to the coconut butter, the bars will get soft in warm temperatures.
Makes? Depends on your bar size….
http://gazingin.com/2012/04/27/coconut-macaroon-bars/
