White Chocolate Coconut Macadamia Bars {Dairy, Gluten, & Grain Free w/ Vegan option}
I often think…do people really read all of this random stuff that bloggers type before they list the recipe? I won’t lie, I usually skip down to the recipe. I MIGHT scroll back up and graze over some paragraphs. That’s just the truth. Let’s be honest, some of us just want to looks at the pictures! 
Anyways, I will spare you an overly descriptive paragraph about how delicious these things are. They’re quick, basically raw, and so yummy! They’re packed with fiber, protein, and healthy fats – my kind of treat! 🙂
These are the collagen brands that I used for these bars. Either work for this recipe, but are not NECESSARY – see recipe notes. However, they add great protein and, you guessed it, collagen – which happens to be great for your hair, skin, digestive health, joint pains, and the list goes on! It’s an awesome addition to pretty much everything!
| Cook Time | 10 minutes |
| Passive Time | 20 minutes - cooling |
| Servings |
bars
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- 2/3 cups Coconut milk see recipe note for substitution*
- 1/3 cup Cacao butter
- 1/4 cup Coconut sugar sub honey or maple syrup
- 2/3 cup Coconut oil
- 2 tsp Vanilla Extract
- 1/2 cup Coconut flour
- 1/4 cup Shredded coconut unsweetened
- 5 scoops Primal Kitchen Vanilla Coconut Collagen Fuel see recipe note for substitution**
- 1/4 cup Chopped macadamia nuts
Ingredients
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- In a saucepan over medium heat, melt cocoa butter, sugar, milk, oil, and vanilla. Bring to a simmer and cook until it's well combined and slightly thickened. Set aside to cool slightly.
- In a bowl, combine coconut flour, collagen, and shredded coconut.
- To that, add the melted cocoa butter mixture and combine.
- Finally, mix in the chopped nuts.
- In an 8X8 pan***, evenly spread out mixture. You can top the bars with extra shredded coconut and nuts, if desired. Just make sure to slightly press it into the dough.
- Freeze for 20 minutes to set or refrigerate overnight.
- Slice however you'd like and ENJOY!
*if you don't have coconut milk (I used the So Delicious Brand of "culinary coconut milk"), you can sub. cashew or almond milk. I would just only add 1/2 cup at first, and add more towards the end of the recipe if you need it! It's not as creamy as coconut milk and you don't want the bar dough too runny!
**sub 6 scoops of Vital Proteins Collagen Peptides or 1/2 cup of almond flour - these two subs will yield bars with less of a coconut flavor.
***I like to line the pan with parchment paper. Just make sure to cut it bigger than the pan so you can pop them out for an easy clean up!