February's Dish: Gluten Free Coconut Bars



3 eggs
1 cup coconut milk
1/3 cup coconut oil
1/3 cup honey
1 tbsp. vanilla extract
1/8 tsp. Stevia
1/2 cup blanched almond flour
1 tbsp. coconut flour
1 1/2 cups unsweetened shredded coconut
1/4 tsp. celtic sea salt

How to:

Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor. Pulse in almond flour, coconut flour, shredded coconut and sea salt. Transfer ingredients into an 8×8 inch Pyrex baking dish. Bake at 350 for 30 minutes. Cool for one hour, then place in refrigerator and serve when chilled. Makes 24 bars.

Thank you to Elana's Pantry for this delicious recipe.