Makes about 4 (2″x2″) bars.
Approximate cooking time: 15 minutes, with 2 hours of refrigeration
Related Posts:
Ingredients
- 3 Tbs coconut oil
- 1/4 cup carob powder or cocoa (optional)
- 1/2 cup ground nuts (almonds, hazelnuts)
- 3/4 cup unsweetened shredded coconut
- 1 Tbs raw honey (optional, add more to taste)
- parchment paper
Instructions
- Melt the honey and coconut oil in a saucepan over medium heat.
- Once combined, add the carob, ground nuts and coconut and mix together.
- Pour mixture onto a small baking sheet covered in parchment paper. Form into a square when cool enough to touch.
- Refrigerate until hardened. Cut into 4 servings.
28 Comments
I made this tonight for Super Bowl desert. It is delicious! Taste a lot like the coconut haystacks at Whole Foods.
Rob Emmerson
Great chocolate fix!! I roll them into balls, works well with texture.
Kim
I think they taste great! Quick and easy too..
august14
Can I substitute olive oil? I don’t have any coconut oil on hand.
Kate
I’m sure that would be fine, but I haven’t tried it myself. It shouldn’t cause a problem though.
Jason G.
I doubt you can use olive oil. Coconut oil solidifies when it cools so it probably wouldnt stay together with olive oil.
Delaine
I brought these to paleo potluck and everyone loved them. All the kids were so excited! Has
anyone tried to add dried fruit or nuts?
katie@siskiyoupt.com
These are GREAT!!! I couldn’t stop eating them. They are really easy to make too.
Kelly
These are great. Does anyone know what the calorie count would be?
tgunter8
I am brand new to Paleo…has anyone tried a substitute for the 3/4 cup dried shredded coconut???…not a fan!
Thanks!
Phinney 5
Well it depends on how big your serving size is for calorie count,
But the whole batch is:
Nutrition Facts
Serving Size: 1 cookies
Amount per Serving
Calories 498
Calories from Fat 410.8
% Daily Value *
Total Fat 45.64g
70%
Saturated Fat 0.5g
2%
Cholesterol 0mg
0%
Sodium 2.5mg
0%
Total Carbohydrate 26.71g
8%
Dietary Fiber 2.25g
9%
Sugars 8.5g
Protein 6.71g
13%
Est. Percent of Calories from:
Fat
83%
Carbs
21%
Protein
5%
Read more: http://www.livestrong.com/recipes/paleo-candy-bars/#ixzz0xA4A6sjz
Scott
Well it depends on how big your serving size is for calorie count,
But 1/4 of the whole batch is:
Nutrition Facts
Serving Size: 1 cookies
Amount per Serving
Calories 498
Calories from Fat 410.8
% Daily Value *
Total Fat 45.64g
70%
Saturated Fat 0.5g
2%
Cholesterol 0mg
0%
Sodium 2.5mg
0%
Total Carbohydrate 26.71g
8%
Dietary Fiber 2.25g
9%
Sugars 8.5g
Protein 6.71g
13%
Est. Percent of Calories from:
Fat
83%
Carbs
21%
Protein
5%
Read more: http://www.livestrong.com/recipes/paleo-candy-bars/#ixzz0xA4A6sjz
Scott
I added a Tablespoon or two (to taste) of Almond Butter… OH MY GOODNESS! Takes the recipe from good to GREAT. Try it!
betsyrowles
These are so good! Made as described, but can see there are many variations. After mixing, I dropped them into a silicone mini cupcake pan. Made great bite sized pieces.
SAMBoddy69
Omg, just made these and they are soooo good! My husband will be excited to get his chocolate fix! I used a bit too much honey and added a tablespoon of sun butter. They taste like samoas, the girl scout cookies.l will keep them in the freezer! Amazing.
Meg raz
These are awesome! I added a small box of raisins. Wonderful!
Shar
This recipe is for two servings right?
TmakSparkie
I think I will have to only make this once in a while and when I have company or a holiday, they are so good I ate the whole thing yes I did now I feel sick. So yummy though
TmakSparkie
This recipe contains about 1224 calories, so I’d say it’s for about 2 people for one snack and 2 more for a snack the next day, or something along those lines. The breakdown for those 4 servings is 306 calories, 18g carbs, 26g fat, and 5g protein.
Neely
I split up the batch using muffin tins, then freeze. Great for quick pick-me-up snacks! Delish!
smittey17
Coconut-Free Version:
Since you’re heating up a pan, you may as well put it to good use and toast your nuts…
Toast the whole nuts (I used pecans, sunflowers and cashews) in a non-stick pan.
Put the hot nuts in a grinder with cocoa and cinnamon (1/4 tsp.), and grind.
Add canola or grapeseed oil and the honey in the hot pan to heat up and mix.
Dump the ground-up mixture to the honey-oil mix in the pan.
Add a tablespoon or two each of dried fruit and pepitas. I used cranberries and it was good.
Fold until all combined.
Lay out a sheet of wax paper large enough to double over.
Put your mixture on one end of the wax paper and fold over the excess wax paper to press and shape the mixture into a suitably-sized mass, a square or rectangle between 1/4-inch and 1/2-inch thick.
Chill, cut and nibble!
For, the next batch I make I think I’ll add a little cayenne to give it little surprise kick and probably substitute almond butter for at least some of the oil. I’m having a hard time being happy about eating that much oil!
cascott
@cascott – Glad you got creative with this recipe. We don’t usually recommend canola or grapeseed oil, so one option would be virgin palm oil, or you could even use some animal fat or olive oil instead.
Neely
How well do these hold up at room temperature? I’m looking for some foods to take along on a long day of flying (but will definitely try these after in any case, if they get too soft for the trip)
claudelle
DELICIOUS!! We brought them to the movies last night as our treat!! Thank you!! The whole family enjoyed them! I am thinking of making them as little mini cups for x-mas gifts!
Kim
Thanks for the lovely recipe. I did redo it but you gave thee idea and I think it is Devine. I have made them
For my whole gym and everyone loves them. We are doing a paleo challenge for sept and I refer everyone here for great recipes. I have posted a lot of my own paleo recipes on my FB page. If you’d like to see them it is Crossfit South Valley on FB. Be our friend! Thanks again….. great website.
Sara Terry
@claudelle, these become very soft and fall apart easily at room temperature. Because the coconut oil gets soft and melts below 72 degrees. Storing it in the fridge is what keeps in a solid piece but it is still delicious, even at room temperature but it may not travel well. I certainly didn’t come up w/ this recipe but have made it so much I can make it in my sleep! I love this recipe but again I slightly redid it. =]
Sara terry
Can I use agave syrup instead of honey? I’m allergic to honey.
Renee
@Renee – It’s not the greatest. I’d try coconut sap or B-grade maple syrup before you go to agave. It’s very high in fructose and it’s often highly processed. I’m not a huge fan of the stuff.
Neely