With the texture of pecan pie, these flourless coconut almond bars are a lot easier to make, but will disappear just as fast at your next gathering. Find more delicious recipe ideas on the Simple Cookie Recipes page.
Do you think it’s odd that shortly after publishing Real Food Recipes for Weight Loss I would post a recipe for flourless coconut almond bars? Oh, but if you’ve read that (or the rest of my story here) you’ll know that I do eat sweets occasionally and I believe not feeling deprived is one of the keys to my weight loss and maintenance.
That, and the fact that these bars are a pretty nutrient-dense food, packed with good things like coconut with fiber and vitamins, anti-oxidant rich almonds, protein and good fats.
And the chocolate? Let’s talk about dark chocolate. Here’s the thing about it: all you need is a bit to be satisfied, and in fact I find I just can’t eat as much of dark chocolate as I used to of milk chocolate.
We’ve never had regular desserts at our house, but a few years ago we started having a small piece of dark chocolate after our meals, which is actually really satisfying and does curb sweet cravings. Our tastebuds have been trained too, and milk chocolate just tastes blandly sweet to us now, which is probably a good thing.
MY LATEST VIDEOSFlourless Coconut Almond Bars
And these flourless coconut almond bars. They are so good – just very light and tasty. When my daughter ate one, she thought it was like pecan pie or a nut pie bar and it does remind me of that texture. I was reminded of a passover macaroon, the kind made with a bit of almond meal.
I set out to eliminate the flour by substituting almond meal in an ancient recipe I found, not because I avoid flour or gluten, but because I wanted to increase the protein and nutrients in a typical bar cookie. Little did I know it was also going to improve the flavor tenfold!
In the quest for a slightly healthier bar cookie, I also lessened the sugar. And while these changes make for a more vitamin and nutrient-packed product, they’re still a dessert that should be eaten in moderation.
But of course I think that about everything, which is why I feel free to enjoy them every now and then – and I hope you do, too!
Click the arrow for the full recipe (with print options)!
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Can I sub flax eggs? Would that work for the filling?
I haven’t tried that, Sarah, but you can sure experiment.
These look terrific! I don’t eat sugar in any form. Do you think I could use stevia or swerve? I have stevia sweetened chocolate chips.
You can experiment with that, Sandie – I haven’t tried it.
Thank you for this delicious recipe! I plan to make this soon. On a side note: I’m SO glad that you no longer use the “Two Page” recipe! I dislike having to go to another page just to see a recipe!
Great blog and wonderful recipes, links and everything! Love & truly appreciate all of your hard work!
Hi Carol – I think you’ll like this recipe! It’s like an amped-up macaroon.
Though I do have to say that this recipe just hasn’t been updated yet and will soon have a second page for the recipe. 🙁 Sorry you don’t like that, but I do put an arrow at the top so you can easily go to the printable recipe. The 2-page format makes more sense for my site with the printable recipe and other recipe suggestions below. And to be honest, it’s a way I can still afford to keep the blog going and providing free content because that quick second click sends a few more cents my way. I hope you understand!
Can anything be subbed for the honey? I don’t eat carbs.
I haven’t tried any other sweeteners, plus they are all carbs, too (as is the coconut flakes in this recipe).
Making these AGAIN for Easter!! (Also made for Christmas). Huge hit! Family expects me to bring them now ? I double the recipe and bake in a 13x9x2. Come out operfect. Only problem is they are addictive!
I love knowing this, Nancy, so glad your family likes them!!
What could be subbed for the ground flax?
I just added that because I like the extra omega-3 from flax and try to include it in recipes, Claudia. Go ahead and just use 2 more TB of almond meal. 🙂
Do you have nutritional info on these bars? Specifically carbs, fiber and sugar? Thanks! They look scrumptious!
Sorry, I don’t Cindy. 🙁 You can plug the ingredients in here to get an idea: http://www.myfitnesspal.com/recipe/calculator
Great recipe! I used my leftover cranberry sauce from Thanksgiving and altered it a little bit.
Doubled the bottom layer so I could cover the bottom of a sheet pan and spread my cranberry sauce over it once it cooked as directed. I didn’t have semisweet chocolate chips so I used white chocolate chips instead and poured the top layer over the cranberry layer and cooked as directed. Yummmm.
Thanks Jami! A recipe I don’t have to feel so bad for eating!
That sounds amazing, too, Tanya!!
I do not have a 9 x 9 pan. I have a 8x 8 and a 13x 9. If I hated the 8×8 will I need to adjust the baking time? Or should I double the recipe and use the 13x 9 pan?
Thanks,
Candi
If I used*
Ha, I did a double take on the “hated” Candi! Before I had a 9×9 pan, I would use an 8×8 and just know the recipe would probably take a bit longer to cook, so that’s what I’d advise on these. 🙂
OMG, I doubled this recipe, I ran short of honey so I used half honey and half maple syrup. I also did not have dark chocolate, so I used milk chocolate. These bars turned out amazing, certainly the best bar I’ve ever made. Thank you!!!!!
You’re so welcome, Michelle – I’m glad they worked for you, too!!
I made these to take to work for lunch yesterday and they were a big hit!
Even my boss, who said he normally doesn’t care for coconut, really liked these!
Thanks for another great recipe!
Yeah! So happy to read this, Teri. 🙂
Well, this recipe is delish! My husband really likes them too so this will definitely be a keeper. Great recipe Jami 🙂
Thank you, Teresa!
Made these tonight for my church’s ladies meeting … Look wonderful and can’t wait to try them. One lady can’t have gluten so I am excited that she can eat these 🙂
Can I use whole wheat flour? I couldn’t find almond flour
Sure, Andrea, it should work, though they may be a bit drier, as the almond meal releases oil and I accounted for that in the butter/coconut oil measurements. Experimenting is always good, though!
Bob’s Red Mill has almond meal and flour too. At least at most westcoast stores.
Why refrigerate bars made with coconut oil?! I use coconut oil all of the time and it does not need refrigeration. It IS tropical!!
You don’t need to refrigerate it for safety, Jackie, I just prefer the firmer texture of items like this refrigerated – they’re easier to pick up. 🙂
I am looking forward to those recipes then! I meant to clarify in my original comment that we still eat real food just not grains and most dairy. More along the lines of what could be described as Paleo or Primal with occasional treats of GF grains or legumes (like nachos for dinner 😉 ).
And, yes, I hear you about the GF stuff. I read my labels carefully. That’s the secret to eating real food, whether with grains or without. 🙂
I am so excited to try these! I love your blog and have enjoyed all of your recipes that I have tried. We used to eat ‘real food’ but for various health reasons we eliminated all grains and most dairy several months ago, so that eliminated alot of the recipes I had tried from your blog. I still subscribe because I love your perspective on life and using simple ways to do things. And now this recipe, yay! 🙂
(The health issues that we eliminated grains and most dairy for are healing, Praise the Lord! Two members of my family are able to manage their chronic stomach conditions now without medication. I know that grain-free and limited dairy is not for everyone but it has been wonderful for our needs.)
That’s so nice to hear, Julia (about your liking the site – not your family’s stomach issues, lol)! And of course your grain-and-dairy-free life is still very much real food if there’s no processed stuff in there. 🙂 That’s the only thing to be wary of, since GF is so popular right now the food companies are creating a lot of junk food with the GF label.
So glad to hear that you’ve had success with your diet – I say anything that works! I actually don’t eat as much grains as I used to and if it were just me, I wouldn’t make bread regularly or eat pasta, which we’ve cut back to just a couple times a month. So stay tuned, you’ll probably find more recipes that will work with a mainly plant-based diet in the future. 🙂
Oh, Jami! I haven’t tried these yet, but it they taste HALF as good as they look, I may not be able to stop at one. Have you even tried to figure out how many calories, carbs, etc are in one piece?
i just made almond meal for the first time yesterday. i used it in lemon bars (in the bottom crust). it really does add something special to baked goods. i am going to try these soon. yum!
Mercy me, how good these look. I have a person in the family that can’t et chocolate and one that eats GF and no choc. I think I made try these and omit the choc. chips and only put choc. on top of part of it. I really like using almond meal.
Can I make almond meal by grinding up almonds in my food processor? Did you substitute straight across from regular flour?
Yes, you can, Cheryl. You just have to be careful not to grind it too much, as it starts forming almond butter!