A few weeks ago I was presented with a small tin of sweetened condensed coconut milk, a brand new product on the market… But I swept it aside thinking “I have no idea what to do with that!”
A few weeks later I went back to it, thinking “Hmmm I wonder if I can use it to recreate a childhood fave?!!”
I’d already heard that the new coconut version of sweetened condensed milk doesn’t behave quite the same way as the regular stuff, so was unsure if it would set properly. No need to worry – these particular bars, with a few tweaks to the original recipe, turned out more than fine and makes for quite the decadent “healthy treat”!
Makes 16 bars.
- ¼ cup grass-fed butter (or 2 Tbsp coconut oil + 2 Tbsp coconut butter)
- ½ cup oat flour (ground oats)
- ½ cup instant oats
- ¼ cup pitted dates
- ¾ cup unsweetened shredded coconut
- 1 small tin (200ml) sweetened condensed coconut milk
- ½ cup dark chocolate chips (such as Food for Life’s 69% dark chocolate chips)
- 1/3 cup slivered or sliced almonds
- Heat oven to 325. Line a 9×9 baking dish with parchment paper.
- In a food processor, mix together the butter, oat flour, instant oats and pitted dates until the batter sticks together and balls up. Press this crust mixture into the bottom of the parchment paper lined baking dish.
- In a small bowl, whisk together the shredded coconut and sweetened condensed coconut milk.
- Sprinkle half the chocolate chips over the oat crust. Pour the coconut mixture over that smoothly. Sprinkle the rest of the chocolate chips over the top and press them lightly down into the coconut mixture. Top with the slivered or sliced almonds, pressing them lightly into the coconut mixture.
- Bake for 25 minutes. Cool completely before cutting. Store in fridge or freezer.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN