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These gluten-free Strawberry Coconut Bars are a lovely, tasty treat made with all natural ingredients! Simple and delicious!
I made these paleo strawberry coconut bars earlier this year in the spring, but have been so busy lately that I didn’t have a lot of time to put this post together. These were fun to make and I love the colors and the way that they look.
These were fairly simple, the hardest part was waiting for them to chill enough in the fridge to cut them, because I wanted to eat them! I left the pan of these at home in the fridge and when I came home from work my husband had eaten quite a few of them!
Ever since I first tried cassava flour, I have been using it in a lot of my recipes. Cassava flour is definitely my favorite paleo flour to use, it is such a great flour substitute that tastes and holds up very similar to regular flour, without all the gluten. Cassava flour is used in this recipe for the crust.
These Paleo Strawberry Bars are a great, colorful treat to make in the spring or summertime, or around Valentine’s day. I originally made these on Easter weekend.
These Paleo Strawberry Coconut Bars are a lovely, tasty, colorful treat made with all natural ingredients.
- 1/2 cup grass-fed butter softened
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1 cup cassava flour
- 1 can full-fat coconut milk
- 1/4 cup honey
- 4 egg yolks
- 1 1/2 cup strawberries pureed
- 2 Tbsp lemon juice
- 1/4 tsp salt
- extra strawberries, sliced, for topping optional
- 2 Tbsp coconut flakes, for topping optional
Line an 8x8 baking pan with parchment paper, and pre-heat an oven to 350 degrees F.
Add all of the crust ingredients together in a blender. Pulse until everything is well-mixed. Press the dough into the pan to create a layer about 1/4 inch thick. Bake for 15 minutes.
Make the filling. Add all of the filling ingredients into a blender and pulse until everything is well-combined.
Pour the filling evenly over the crust and bake for 30-45 minutes, or until the custard has set.
Cover and let the pan chill in the refrigerator for 4 hours to set before slicing. Sprinkle coconut flakes over the top to garnish (optional), and top with sliced strawberries. Serve and enjoy!