Coconut Cherry Almond Butter Bars
Rachel Ponce
May 30, 2021
These coconut, cherry, almond bars which provide a tasty hit of energy between meals. A great summertime snack.
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Ingredients
Adjust Servings
| 1 1/2 cup almond meal/flour | |
| 1 1/3cup coconut flour | |
| 1/2 cup unsweetened coconut, shredded | |
| 1tsp baking powder | |
| 1/2tsp cinnamon | |
| 1 egg | |
| 1/4 tsp salt | |
| 1/3 cup almond milk | |
| 1tsp vanilla extract Cook’s, Paso Robles vanilla company | |
| 1 cup dried cherries | |
| 1/2 cup creamy almond butter |
For the topping:
| 3tbsp almond milk | |
| 1tbsp creamy almond butter | |
| 1 cup dried cherries | |
| Unsweetened shredded coconut, for topping |
Directions
1.
Preheat oven to 350 degrees F. Line an 8x8-inch pan with parchment paper and set aside. Sift almond meal and coconut flour together in a bowl. Add shredded coconut, baking powder, salt and cinnamon and mix well.
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2.
In medium-sized bowl, whisk egg, almond milk and vanilla extract together. Add almond butter and dried cherries to dry ingredients, then gently fold in the wet ingredients. Continue to fold until all the ingredients are well incorporated. Press the batter into the lined pan and now make the topping.
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3.
Make topping: Blend 3 tablespoons of almond milk, 1 tablespoon almond butter and ½ cup dried cherries. I use a food processor; you want a paste-like texture and this will take 2–3 minutes. Spread a thin layer of paste over the batter and sprinkle with the shredded coconut. Bake 26–28 minutes for a chewy texture. Let cool, then place in the refrigerator. After cooling for 30 minutes, slice. Best to store in the fridge.
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