Name: Coconut Almond Squares
Total time: 2 h
Yield: 10 Servings
Ingredients: Unsweetened Shredded Coconut: 1 cup; Old Fashioned Rolled Oats: 0.5 cup, ground; Coconut Sugar: 3 Tablespoons; Egg: Egg white from 1; Coconut/Sunflower Seed/Grapeseed Oil: 0.5 cup; Coconut Sugar: 0.25 cup; Maple Syrup: 0.5 cup; Coconut/Sunflower Seed/Grapeseed Oil: 2 Tablespoons; Egg: 1 whole; Sea Salt: 0.25 teaspoon; Pure Vanilla Extract/Paste: 0.5 teaspoon; Molasses (optional): 1 Tablespoon; Raw Almonds (Unsalted, Not Roasted): 1 cup, chopped; Unsweetened Shredded Coconut: 0.25 cup; Dark Chocolate: 2.5 ounces; Coconut/Sunflower Seed/Grapeseed Oil: 1 teaspoon; Milk (I use Almond Milk): 3 Tablespoons

Ingredients

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)

Directions

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!

Steps

1 Done	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!
2 Done	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.
3 Done	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!
4 Done	Serve 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!