Chocolate Chip Coconut Butter Bars

If you have ever tasted Coconut Butter you know it is an amazing taste sensation. Having said that, I also expect that not everyone is open nor agreeable to new taste sensations. I wouldn’t make this recipe for just anyone but for those already high up on the whole food living system, this recipe is truly loved and appreciated.

You can make your own Coconut Butter but I prefer to buy it because even with my high powered Vita Mix blender it seems to be a little bit smoother from the store.

Anyway, I love these bars because they are full of healthy MCT oils while just slightly sweet.

It’s hard to overeat these because they are so satisfying which is why I didn’t put it on the YIELD list. Your body will give you a natural signal letting you quickly know you are ever so happy and satisfied. They are full of fiber and oil from the coconut meat and not real sweet unless you add more than the recipe calls for. You can always add less or zero sweetener if you are way above everyone else on the Wholetarian chain. Reducing the honey and chocolate chips would make these into Keto-Wholetarian bars if you wanted.

This recipe can be made two different ways with the same ingredients. One way is to add the chocolate chips when the mixture is still slightly warm and spreading the top with the back of a spoon melting the chocolate into the top half of the bars. This is my favorite way and is shown in the photo above. The second is to add the chocolate chips after the mixture is completely cool as in the photo below.

Coconut Butter Bar Blondies

Using a zip lock baggie to line uncooked bars creates less waste as the baggie is completely reusable. Just wipe off any remaining oil.

Chocolate Chip Coconut Butter Bars

 

Author:

Karly Blair

Yield: 12

Prep time: 10 mins

Total time: 10 mins

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I usually double this recipe because it stores so well in the freezer. Then I use a 9"x13" glass dish instead of the 8"x8".

Ingredients

• 1 cup coconut butter
• 3 Tbsp coconut oil
• 2 Tbsp raw honey (add more or less as desired)
• 1 Tbsp maple syrup
• 3-4 drops of liquid stevia (optional for added sweetness)
• 1 tsp vanilla extract
• 1 pinch sea salt
• ⅛ cup mini dark chocolate chips (gluten-free and Vegan if needed)
• ⅛ cup mini dark chocolate chips to sprinkle on top (gluten-free and Vegan if needed)
• ¼ cup pecans, chopped
• ¼ cup slivered almonds
• ⅛ cup slivered almonds to sprinkle on top

Instructions

1. If you are making this in the winter time and your coconut butter is too stiff to scoop out of the jar, place the jar in a pan of hot water on low heat on the stove. The water should be below the lid enough that you can remove the jar with oven mitts.
2. When it becomes liquid enough, stir and measure the1 cup coconut butter.
3. I like to use a double boiler pan for recipes like this. It will keep you from accidently getting the mixture too hot. But you can use a heavy small pot to do this step if you prefer.
4. When using the double boiler: Put 2-3 inches of water in the bottom pan and heat to med-high, where it is just a med-low boil.
5. Place the 1 cup coconut butter in the top pan.
6. This step is necessary to liquefy the ingredients together.
7. Add the 2 Tbsp raw honey, 1 Tbsp maple syrup, optional 3-4 drops of stevia, 1 tsp vanilla, and 1 pinch of sea salt.
8. Mix all ingredients together with a spoon or fork. The mixture might curdle a bit but its okay. You’re not cooking this, just warming it up enough to mix everything together well. Remove from the heat as soon as it is mixed together.
9. If you want it chocolate flavored, add the ¼ cup dark chocolate chips while it is slightly warm so the chips will melt. Otherwise wait to add the chocolate chips in at the end when it is completely cool.
10. Line an 8”x8” pan with a gallon size plastic zip-lock baggie because it is re-usable. Otherwise use parchment paper..
11. Pour the mixture into the lined pan. And spread evenly around.
12. Sprinkle the remaining nuts and or chocolate chips on top and lightly pat down so that they will stick to the bars.
13. Freeze for at least 30 minutes to solidify the bars.
14. Remove from the freezer and remove the bars by grabbing on to the baggie or parchment paper and lifting the slab out.
15. Place on a cutting board and break them into pieces or let it rest a bit until it is soft enough to cut into squares.. Store in the refrigerator or freezer in an air-tight container.

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