2 1/2 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 cup melted butter
1/2 cup honey
1/2 tbsp pure vanilla extract
1 cup chopped macadamia nuts (big pieces, not fine)
1 cup chopped medjool dates
1 cup toasted coconut flakes (to toast, just stir coconut flakes in a pan over medium heat until they brown just slightly)
Preheat oven to 350 degrees.
Lightly oil an 8 x 8 baking dish.
Combine the almond flour, salt, baking soda, and cinnamon in a large bowl.
In a smaller bowl, whisk eggs, vanilla, honey, and butter. Whisk until smooth.
Stir wet ingredients into the dry. Combine.
Stir in chopped dates.
Pour batter into prepared baking dish.
Top with toasted coconut.
Top with chopped macadamia nuts.
Bake for 30 – 35 minutes. Until bars are set – they will still be chewy, but the bars should be cooked through.
Allow to cool completely before cutting.
Cut into bars and store in refrigerator.
This recipe being shared on Slightly Indulgent Tuesday.
- SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free - September 16, 2020
- SCD Recipe: Fig Crumble Bars - August 29, 2020
- SCD Tip: Easy One Ingredient Pineapple Ice – No Sugar - August 20, 2020