Nut-Free Coconut and Seed Macaroon Bars
These deliciously chewy macaroon bars are packed with coconut and seeds, offering a delightful balance of sweetness and crunch. Perfect for snacking or as a healthy dessert option, these bars are entirely nut-free, making them safe for those with nut allergies.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- 2. In a large mixing bowl, combine the shredded coconut, pumpkin seeds, and sunflower seeds.
- 3. In a separate bowl, mix together the honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
- 4. Pour the wet mixture into the dry ingredients and stir until everything is evenly coated.
- 5. Transfer the mixture to the prepared baking pan and press it firmly into an even layer. Bake for 20 minutes or until golden brown.
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