If you enjoyed my homemade coconut milk recipe from last week, then you’re going to love this too! I needed to use up the lovely coconut pulp left over, and these shortbread squares were the perfect treat to make. Coconut pulp is high in fiber and medium chain fatty acids and many more health benefits, like what you find in coconut oil. Coconut pulp can also be used in homemade muesli recipes like this Coco-Nut Seed Crunch, put into smoothies to make them extra thick, used in bliss balls, cakes, muffins and added into curries…yum yum yum.
- 1 cup (100 g) coconut pulp
- 1/4 cup (35 g) almond flour
- 1/4 cup (35 g) chopped almonds
- 3 tbsp coconut oil, melted
- 2-3 tbsp honey
- 2 tbsp coconut milk
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- pinch of Himalayan salt
- Preheat oven to 350 F (180 C).
- Mix all the ingredients in a bowl until well combined.
- Roll out between 2 pieces of parchment (baking) paper with a rolling pin until 1/4 inch think.
- Score the dough to give you squares. Approximately 12 squares.
- Bake in the oven on a baking tray for 20 minutes then try and separate them a little to allow the middle squares to bake a little better. Bake for another 15-20mins.
- Once cooked leave to cool then store them in the fridge to harden a little more.
- Store in an airtight container.
- Coconut plulp – Almond or cashew pulp
- Almond flour – Cashew or any other nut meal
- Honey – Maple syrup
- Coconut milk – Almond milk
- Chia seeds – Flaxseeds
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour, 10 minutes
- Nutrition per serving:
- Saturated Fat6g
- Protein 1g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.