- 1 cup Unsweetened Shredded Coconut
- 0.5 cup, ground Old Fashioned Rolled Oats
- 3 Tablespoons Coconut Sugar
- Egg white from 1 Egg
- 0.5 cup Coconut/Sunflower Seed/Grapeseed Oil
- 0.25 cup Coconut Sugar
- 0.5 cup Maple Syrup
- 2 Tablespoons Coconut/Sunflower Seed/Grapeseed Oil
- 1 whole Egg
- 0.25 teaspoon Sea Salt
- 0.5 teaspoon Pure Vanilla Extract/Paste
- 1 Tablespoon Molasses (optional)
- 1 cup, chopped Raw Almonds (Unsalted, Not Roasted)
- 0.25 cup Unsweetened Shredded Coconut
- 2.5 ounces Dark Chocolate
- 1 teaspoon Coconut/Sunflower Seed/Grapeseed Oil
- 3 Tablespoons Milk (I use Almond Milk)
Three-layered coconut almond and chocolate squares.
This recipe was inspired by a picture of a Kentucky Derby Pie that I saw while scrolling through Instagram. It looked delicious.
After looking up the recipe and seeing the amount of sugar and unhealthy fats it required, I immediately decided to recreate it using clean ingredients.
This recipe is still decadent and very satisfying without that guilty feeling.
Each layer is sweet, chewy and has lots of texture. Just like that image I saw of the Kentucky Derby Pie.
I am using eggs to help the binding process but you can easily use a flax-egg to make it vegan!
This recipe is 100% gluten free!
Make the Coconut Layer
First, preheat your oven to 350F and get a square or rectangle baking dish and line with parchment paper, allow some of the parchment paper to overhang.
This will help with the removal process later.
Add the old-fashioned oats to your food processor and pulse until you have a flour-like consistency.
You can also keep the oats whole but I recommend blitzing them up.
Crack your egg and add the egg white to a small bowl. Discard the yolk.
Whisk using a fork or whisk until the egg white is a bit foamy.
In a large bowl, combine all of the coconut layer ingredients and mix well.
Press the mixture into your baking dish making sure it is one even layer.
Bake at 350F for 10-15 minutes then remove from the oven and allow to cool for 10 minutes.
No need to wash the mixing bowl you used, we will use it again to make the second layer!
Make the Almond Layer
Make the Chocolate Layer
Chop your good quality chocolate bar into rough chunks and add to a sauce pan along with the oil and milk.
Heat up the pot on medium heat and allow the mixture to filly melt and combine. Stir occasionally.
Once the chocolate is almost done melting, remove from the heat and continue to stir until the chocolate is fully melted.
Allow it to cool for a bit then drizzle it over the coconut and almond mixture and even out with a spoon. Don't neglect your corners!
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These look so decadent and delicious! Love all of that beautiful chocolate on the top!
These sound delicious! I bet my family will love them!
Yummy, love all things coconut! These look beautiful!
I am an Instagram addict myself. ?? These look so rich and delicious, Joni!!
Holy yum! Anything with a layer of chocolate like that is a winner in my book!
Holy moly I want to gooble all of those up…day 12 of whole 30 lol!
I love how you build the layers in this recipe. They both look and sound delicious!
These look absolutely divine! I crave more sweets as we are approaching fall, so I’m definitely going to have to this!
Love the molasses in there! This would be such a special after school treat on a Friday to celebrate the weekend! Thank you!
I LOVE bar recipes so this is definitely going into my recipe stash! And I definitely will feel no guilt about eating these. MMMM!
Love the hint: clean ingredients! Thank you for this delicious recipe :-).
Made this beauty last weekend and by the evening it was gone. next day made another batch. fantastic!!!