Ginger Coconut Fruit Bars

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I wish I could take credit for these, but I can’t.  Well actually this version is my creation, but the original Coconutter Bar was someone else’s delicious discovery.  I wish I could find the creator to thank them, but despite trying, I can’t find their blog. So to the creator of the coconutter my most humble thanks… and I hope you don’t mind what I’ve done with your creation.

NOTE: These are a great cooler weather snack or meal replacement. In the heat of summer not so much. Unless you don’t mind using a spoon.

Ginger Coconutter
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Snack
Kitchen Type: Back Country
Serves: 8
Ingredients
  • 170g Coconut Butter/Coconut Cream
  • ⅓ cup crystallized ginger, finely chopped
  • ¼ cup slivered almonds
  • ¼ cup shredded coconut
  • ¼ cup apricots, chopped
  • ¼ cup raisins, chopped
  • ¼ cup cranberries, chopped
  • 1 tbsp. Coconut oil
Directions
  1. In a small saucepan over med-low heat, melt coconut oil. Reduce heat to low.
  2. Add coconut butter and allow to melt slowly in oil, stirring often. Once coconut butter is melted, add all remaining ingredients. Stir to combine and remove from heat.
  3. Scope mixture into 8x8 glass dish, or muffin tins and place in fridge for 30 minutes to set.
The Goods
Calories: 313 Fat: 22.2g Carbohydrates: 29.6g Sugar: 21.1g Fiber: 6.1g Protein: 3.4

 

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