Coconut Oil Bars (raw cookies with no flour or sugar)

I make my coconut oil bars so that I get my coconut oil in as a treat. You can’t ship them so you get to have the recipe.  These are loose ideas to help you shape your own style!  I make more than one type so we can have it our own way.  I can’t take any sugar.  It feeds my microbes and so mine have only goji’s as sweetener.  This is my treat.

The crust is mostly ground nuts. (substitutions are fine except peanuts or peanut butter which isn’t clean enough in production!!)  I then add texture and a layer of coconut oil as a topping.  Refrigerate and cut into small square bars.

The crust:

  • 1 cup Pumpkin seeds (nuts get too heavy on oils but a few are okay)
  • 1 cup Sunflower seeds
  • 4-6 oz of goji berries
  • spices, nutmeg, cinnamon, cloves, ginger (as you wish)
  • butter 1/4 lb (1 stick)

Collect 2 cups of mix and match nut type goodies and add them together in the food processor.  Make them into a powder or course flour.  Melt the stick of butter and mix with hands until it becomes a dough.  Press a layer of thin dough on the bottom of a greased glass baking pan.  If it is too fat, it has too much influence on the overall ratio of the bar. Put the crust in the oven for 3 -4 mins until it turns a bit brown.  That will keep it from crumbling too much.  Let it cool for a min or two.

The texture:

Texture is totally optional and to your taste.  I like mine plain but my son likes his chunky.  Its preference.  I recommend pretty textures.  Goji berries and raw pistachios are very pretty together.  Maybe chopped cranberries if you need them.  Do what you like.  You can even use fresh berries in small batches but they will will need to be consumed right away. Otherwise, the bars are pretty stable in the refrigerator for 4 weeks.

The topping:

  • 16 oz jar of coconut oil
  • 8-16 oz of almond butter (to taste)
  • 2 tablespoons of honey (I can’t do this but perhaps you can)
  • a pinch or two of salt

Put some water in a pan and put the opened jars of oil and nut butter in the water to act as a double boiler.  Put a tiny bit of honey and salt into one jar or other to melt.  I would keep the heat at medium high just so you don’t stress the glass.  Once melted take them out with a hot mit!!!  Put the oils in a bowl to mix them together and then pour over the top of the crust and texture.  Keep it level and in the fridge until it solidifies.  Cut it into bars and put it in a tupper.  I use parchment paper between the layers to dress them up.

Now for the magic.  Do you want to load them up with super foods?  Why not!?  Here are some wonders I have added along the way:

  • Raw Granola (also from Hanneppe Naturals) from the same place above, use a third of a bag (more than one oz, its fabulous as texture.
  • unsweetened coconut shreds for more fiber ground into the crust.
  • macadamia nuts ground in the crust and or courser for texture
  • 2 dates (added to nuts to make a paste) in the crust to sweeten it (not recommended for people with candida problems. Or chopped into tiny bits for texture and sweetness.

If you are going to order from susan, get some of her energy balls.  That is what inspired me to make these.  Of course when I got back from Hawaii, I couldn’t take that much sugar because I wasn’t burning it off like I was there.



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