Sugar-free toasted coconut and hemp seed bars (Vegan & Gluten-Free)

My life got a whole lot yummier when I first stumbled across a recipe for toasted coconut bars on the blog Running on Real Food about a year ago. Since then I’ve been making different variations of them quite regularly.

Recently, in order to improve some health issues I’ve been trying to reduce my sugar consumption as much as possible. Which I thought would mean saying goodbye to these little treats. Fortunately, my creativity has saved me and that has not been the case!

I created this equally delicious sugar-free version that also happens to be gluten-free and vegan — so, yumminess for all!

This recipe takes so little time and will load you up with plenty of bars that can be used as breakfasts, snacks or desserts throughout the week. Plus they’re full of nutritious ingredients to keep you fueled and nourished throughout your busy days!

Sugar-Free Toasted Coconut and Hemp Seed Bars (V, GF)

Inspired by Running on Real Food

Makes 16

Ingredients:

• 1-1/2 cups shredded unsweetened coconut
• 1 cup raw shelled hemp seeds
• 1 cup almond butter
• 2 tablespoons ground flax seeds
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• 1/4 teaspoon pink Himalayan salt or sea salt (can use up to 1/2 teaspoon depending on preference)
• 30 drops liquid stevia (more or less, to taste)

Directions:

1. Preheat oven to 325 degrees F.
2. Spread out shredded coconut evenly on a baking tray.
3. Place coconut in oven for 3 minutes. Remove, redistribute coconut and return to oven for 1 minute. When you remove the tray now the coconut should be evenly golden-brown. If not you can return it to the oven a minute at a time. Just be sure to set a timer and keep an eye on it because it can burn easily.
4. In a medium-size bowl, combine all ingredients and stir everything together to combine. I tend to add the stevia last and add the drops while stirring everything together so it is evenly incorporated. Also, this way you can taste and add as you go until you get to your desired sweetness.
5. Layer an 8×8-inch baking pan with parchment paper. Pour in mixture and flatten with the back of a spoon or your hands.
6. Place in fridge to cool and solidify for 1 hour.
7. Remove parchment paper from tray and lay on cutting board. Cut mixture into desired size of squares and place in a resealable container to be stored in the fridge.

Note: If you’re taking these with you on-the-go, I wrap them in tinfoil to keep them protected as they do soften a bit once out of the fridge for a while.

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