Almond Cocoa Coconut Bars


It’s the eve of Christmas Eve!  Tomorrow evening we’ll all be surrounded by friends and family enjoying long-standing traditions, exchanging gifts and devouring holiday treats.  Head to your family get-together armed with these delicious cookie bars.  Their crunchy texture and creamy topping will surely be a hit.  Set them next to the sugar cookies and watch them disappear!

Happy baking!

1 ¼  cup ground almond flour
1/4 cup sorghum
1/4 cup teff flour
1/4 cup tapioca starch/flour
½ cup truvia for baking
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
3/4 cup Kerrygold butter light
1 teaspoon Mexican vanilla

We're huge fans of this Barney's Almond Butter with Cocoa and Coconut.

We’re huge fans of this Barney’s Almond Butter with Cocoa and Coconut.


Mix together dry ingredients then add the Kerrygold butter and vanilla to make a batter.

Line an 8×10 baking pan with parchment paper and spray with olive oil. Press the mix into the pan and bake at 350 degrees for about 20 minutes (until brown). Remove from oven.

Spread the Barney’s Almond Butter (coconut and cocoa) on the base.

Top with 1/2 cup dark chocolate chips

Ingredients for Topping:
1 cup Love Grown Gluten Free chia and oats (or you can use gluten free oats that have been blended)
1 cup unsweetened coconut
1/4 cup Light Kerrygold butter
1 cup chopped almonds

The tasty secret ingredient for our cocoa coconut bars! ...along with cocoa and coconut.

The tasty secret ingredient for our cocoa coconut bars! …along with cocoa and coconut.

Directions for Topping:
Mix the butter into the oat/coconut mix. Spread on top of the almond butter. Bake at 350 degrees for 20 minutes.

Allow to cool and then place in the freezer until set (about 30 minutes).

Slice and serve.