These bars almost didn’t happen. Problem #1: I didn’t have coconut oil or dried coconut. Kind of hard to make bars that require three main ingredients, two of them being coconut oil and dried coconut, when you don’t have those ingredients. I fixed that after a long search through numerous stores and markets in the center of Oaxaca.
Problem #2: The coconut I found was sweetened (not what I was originally looking for) and harder than what I am used to. I decided to give it a try and I liked it more than I thought I was going to. It isn’t overly sweet so I felt okay about it.
Problem #3: These were not approved by the boyfriend. I was a bad blogger and didn’t have any recipes photographed for today as of last night, so I made these bars and took the pictures this morning. When I asked Daniel if they were good enough to include on the blog he shook his head, “no”. But I liked them. And my vote wins. Always.
So these bars happened. And I’m so glad they did. If you love coconut, then you are going to love these bars! If you don’t like coconut, well then, move along, nothing to see here. But wait, don’t actually leave- I’ve got tons of other recipes that I’m sure you will love! So take a look around. I’m sorry I told you to move along. Please stay forever.
A version of these bars are sold on the streets of Mexico and if I’m being honest, I have no idea what they are made of. Obviously, I know they have coconut in them, but besides that, I’m clueless. I also know that they are super sweet and kind of greasy. Not my favorite combination. And, so I set out on a mission to make my own.
These are really mini bars that are a rich, yet still healthy, treat. One mini bar will quell your sweet tooth and fill you with lots of healthy fats.
Just mix a few ingredients together in the same bowl, press the mixture into a pan, and put it in the fridge to set. I used a brownie pan, but the mixture did not cover the whole bottom so I just filled half the pan. You could also use a banana bread sized pan, which I think would be a better size.
- 4 tablespoons coconut butter, room temperature
- 2 tablespoons coconut oil, room temperature
- 1 and 1/2 tablespoons agave
- 1/4 teaspoon pure vanilla extract
- pinch of salt
- 2 cups sweetened (or unsweetened-see note) dried coconut flakes
- Line a 7x3 inch pan with parchment paper or wax paper.
- Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and whisk to combine. Then, add the dried coconut and mix until everything is fully combined.
- Add mixture to the pan and press down using your fingers until the coconut sticks together.
- Place in the fridge for 30 minutes to set.
- Cut into small bars and keep in the fridge.
The size of pan is really up to you. I used a brownie sized pan and just filled half of it with the mixture because I wanted the bars to be thicker. You could also use a banana bread sized pan (9x3) which might be better for the amount of coconut mixture. Just make sure you use your fingers to press the coconut together so it will stick when it sets in the fridge.
More coconut packed recipes: