These bars are quick and easy to make and really yummy. The culinary lime oil really adds a tangy zing! You can also make balls, if you prefer from this recipe. To increase the protein in the bars you can add in ½ cup Young Living Balance Complete or other protein powder.
TIP When topping the bars with the shredded coconut try toasting some of it first which will make the bars look and taste more like a baked macaroon. You could also use finely ground macadamia nuts in place of the almond meal and macadamia nut butter in place of the almond butter or tahini. You can use peanut butter in place of the tahini or almond butter; however, it will have a strong peanut flavour.
NOTE Use a smaller rectangle (approx. 12.5 x 18cm) or square (approx. 15 x 15cm) tin for the bars. The height of the bar depends on the surface space of your container. You can also use glass or plastic as you’ll be lining with baking paper for easy removal. Citrus oils can be added a little more freely than other culinary oils, but still add a few of drops to start then taste and add more, if desired. Try using other citrus oils each time you make these to find your favourites.
Ingredients
- 2 cups dedicated and/or shredded coconut
- 1¾ cups almond meal
- ¾ cup tahini or other almond butter/spread
- ¼ cup melted coconut oil
- ½ cup maple syrup, agave syrup or honey (to taste)
- 1 tsp vanilla essence
- 1 tsp lime zest (optional)
- dash of sea salt (optional, to taste)
- 6 – 8 drops lime essential oil (to taste)
- Optional Toppings
- ½ cup shredded toasted coconut
- 1 cup white chocolate chips, melted with 1 tbsp coconut oil & 2 drops lime oil
- lime zest
Instructions
- 1. Line a baking tin or glass baking dish with baking paper and set aside.
- 2. In a food processor place all the ingredients except the optional toppings and combine well. You can also mix the ingredients by hand. Then taste the mixture and add a little more sweetener and/or lime oil, if desired.
- 3. Spoon the mixture into the lined tin and press evenly around the tin filling in the corners and side well. Then drizzle with the white chocolate mixture and sprinkle with shredded coconut (toasted, if preferred) and lime zest. Chill for approx. 1 hour in the fridge or 15 minutes in the freezer. Cut the bars with a sharp knife and serve. You can heat the knife under hot running water and dry to make cutting easier.
- 4. The bars will keep refrigerated for up to a week or in the freezer for 1 month.
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