Ingredients
1 cup canned full-fat coconut cream (chilled overnight)
1/2 cup unsweetened shredded coconut
1/3 cup almond flour
80g low carb sweetener (erythritol or monk fruit)
1 tsp pure vanilla extract
1/4 tsp sea salt
1 tbsp melted coconut oil
6 sheets agar-agar (for setting, or use 1/4 cup powdered agar-agar if preferred)
Instructions
Line an 8×8 inch baking pan with parchment paper.
Mix almond flour, 1/3 cup shredded coconut, half the sweetener, and melted coconut oil to form a crust. Press firmly into the pan.
Whisk chilled coconut cream with remaining sweetener, vanilla extract, agar-agar, and sea salt until smooth and whipped.
Spread the coconut cream mixture over the crust and sprinkle with shredded coconut.
Chill in the refrigerator for 4 hours, preferably overnight, until firm.
Cut into 12 bars and serve.
Notes
Use a candy thermometer to ensure agar-agar dissolves properly (165°F/74°C) if using powdered form.
Bars may be frozen for up to 2 months. Store in airtight containers in the fridge.
All ingredients are halal-approved; agar-agar is a non-pork alternative to gelatin.
- Prep Time: 15
- Category: Desserts
- Method: No Bake
- Cuisine: International
- Diet: Low Carb, Gluten-Free, Vegetarian, Paleo
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg