coconut crunch bars

Happy Canada Day! Happy 4th of July!

Nothing beats a long weekend in the Summer. Our lovely friends invited us up to their fantastic cottage and we challenged our post-whole30 world. In an attempt to thwart the inevitable chips and beer of all cottage weekends, I made a few paleo treats. From the new book, Paleo Cooking from Elana's Pantry, the coconut crunch bars were an easy departure from the rigors of whole30, with no added sweetener and the inclusion of the nut-butter of the gods (aka macadamia nut) I was sold.

I am working with a bare bones, iphone photos, no pretty props and place-setting kind of kitchen at the moment. All of our kitchen and dining stuff is in storage until we finish the Great Renovation of 2013. I bring this up because I successfully made these bars in a tiny kitchen-aid two-speed cheapo food processor - no need for the big guns for these bars. They would be awesome car snacks if they didn't turn into a pool of macadamia nut goo! Beware, these must be kept chilled. No matter - these are a salty, satisfying treat only improved with a bit of cocoa powder, but that's an experiment for another day.

coconut crunch bars
barely adapted from paleo cooking from elana's pantry

1.5 cups macadamia nuts
1/4 cup golden flax meal
1/4 cup unsweetened shredded coconut + 1/4 cup
1/4 tsp kosher salt
1/2 tsp vanilla
1/2 cup coconut oil, at room temperature
1/2 cup dates, pitted and chopped
1/4 cup macadamia nut butter

In a food processor, pulse macadamia nuts, flax meal, 1/4 cup coconut and salt until the texture is crumbly. Add coconut oil, vanilla, dates, macadamia nut butter and pulse until combined. Press into 8-inch square baking pan. Sprinkle 1/4 cup shredded coconut evenly on top.

Chill for about an hour in the fridge until set. Remove from fridge to cut into squares - must be kept chilled, serve directly from fridge. The bars will keep for 3 days covered in the fridge.