Coconut Almond Squares

Coconut Almond Squares

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Adjust Servings:
Coconut Layer
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
Almond Layer
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
Chocolate Layer
2.5 ounces Dark Chocolate
1 teaspoon Coconut/Sunflower Seed/Grapeseed Oil
3 Tablespoons Milk (I use Almond Milk)

Coconut Almond Squares

Sweet, Nutty and Chocolate!

  • 2 hours
  • Serves 10
  • Medium


  • Coconut Layer

  • Almond Layer

  • Chocolate Layer



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

While the coconut layer is baking or cooling, add all of the almond layer ingredients to your large bowl and mix well.

After the coconut layer is done cooling, add the almond layer on top and even out with a spoon or spatula.

Bake at 350F for 25-30 minutes then allow it to cool completely.


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!



Allow it to cool completely or until the chocolate is set and has hardened. Top with a bit more shredded coconut if you want and slice into it to make squares/rectangles!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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12 Comments Hide Comments

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!

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