Coconut Cream Pie Breakfast Bar
Start your day with this tropical treat. It’s topped with a bit of candied ginger for an extra zing.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- ⅔ cup almond butter
- ½ cup hemp seeds
- ¼ cup plus 2 Tbsp. shredded coconut, divided
- 3 Tbsp. sugar
- 1 Tbsp. vanilla
- ½ tsp. coconut extract
- ½ cup candied ginger
- In a stand mixer or food processor, combine almond butter, hemp seeds, ¼ cup coconut, sugar, vanilla, and coconut extract.
- Mix until dough forms into a large ball. Form into a large rectangle on a large piece of parchment paper, top with candied ginger and remaining 2 tablespoons coconut, and press into an even thickness.
- Cover with plastic wrap and chill for at least 1 hour, then cut into bars. Wrap individually, if desired. Store in the refrigerator for up to 3 weeks.