Fiesta Fridays: Triple Coconut Bars
Recipe type: Dessert
Cuisine: Mexican, Vegan, Gluten Free, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 7 mini bars
  • 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
  1. Line a 7x3 inch pan with parchment paper or wax paper.
  2. 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.
  3. Add mixture to the pan and press down using your fingers until the coconut sticks together.
  4. Place in the fridge for 30 minutes to set.
  5. Cut into small bars and keep in the fridge.
I think these bars would work with sweetened or unsweetened dried coconut flakes. You may need to adjust the amount of agave syrup depending on how sweet your dried coconut is.

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.
Nutrition Information
Serving size: 1 bar Calories: 185 Fat: 14.9 g Carbohydrates: 13.4 g Sugar: 10.8 g Fiber: 2.6 g Protein: 1.7 g
Recipe by 24 Carrot Life at