By Laurel Anderson

This bar candy is designed to be lower in sugar and higher in fiber than other dessert bars.

1½ teaspoons chia seeds
2 Tablespoons water

½ cup unsweetened shredded coconut
2 Tablespoons coconut flour
1 Tablespoon coconut sugar
2 Tablespoons coconut oil (heaping)
2 teaspoons almond milk
1 teaspoon vanilla
Pinch salt
1 cup sliced blanched almonds plus ¼ cup to sprinkle on the top.

6 oz very dark chocolate

  1. Line a 9″  x 9″ casserole dish with parchment paper.
  2. Soak chia seeds in water for 10 minutes.
  3. Add shredded coconut, coconut flour, coconut sugar, coconut oil, almond milk, vanilla, salt and blanched almonds. Stir well.
  4. Spread evenly in the casserole dish. Refrigerate.
  5. Melt the chocolate in a double boiler and spread over the coconut mix. Sprinkle ¼ cup sliced almonds onto the warm chocolate. Chill for 1 hour.
  6. Slice into single servings.


I found the chia seeds, very dark chocolate, coconut flour , oil and sugar at Trader Joes.  The unsweetened shredded coconut was purchased at Bell Air.

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