Coconut Cream Pie.

While you may be picturing a delicious coconut custard filling, ladled over a crispy deep-dish pie crust, and spread with a heavy coating of homemade whipped cream…today, that is sadly, not the case. Coconut Cream Pie is without a doubt my favorite pie on the face of the earth, no one makes it better that Kelly’s round’ these here parts. Seriously. They don’t joke. 
Friday’s are definitely for pie, but they are more so for margaritas, so let’s just trash the pie idea and I will give you pie next week. Capiche? However, that doesn’t mean that we can’t discuss Coconut Cream Pie, just in a healthier, smaller, energy-filled little bar of goodness.
 I’m talking Coconut Cream Pie Larabars. They are my ultimate fave! Obviously, since all I do during the day is dream of ways to fit coconut into my food. I’m pretty sure that yesterday was the height of my existence when I tried to roll half a banana in coconut and almond butter. It was a travesty, it looked like a blanket of coconut on my kitchen floor and the almond butter…well, that survived, but what was I to do without the coconut?
Well, I will tell you what I did…

 It’s pretty much the simplest recipe on the face of the earth.
You make a paste with the dates in the food processor
 then you add almonds and cashews

oh, and some coconut

give it a whirl in the food processor

press the mixture down into an 8-in. square baking pan lined with parchment paper





These were perfect as fuel for my bike ride this morning.
 Plus, they are just a little package of yummy goodness!
Now, let’s have that margarita I was talking about!
Coconut Cream Pie “Larabars” (GF/V):
1 c. medjool dates, pitted
1/2 c. dry roasted, unsalted whole almonds
1/2 c. dry roasted, unsalted whole cashews
1 c. unsweetened, shredded coconut
1 t. coconut oil
pinch of salt
1. In the bowl of a food processor, process the dates until a smooth paste-like substance forms, about 1 minutes.
2. Add the almonds, cashews, and coconut and pulse until the mixture is slightly chunky.
3. Add the coconut oil and salt and pulse again until everything comes together into a large sticky ball.
4. Wet your hands with warm water (if needed) and press the mixture into an 8 in. square baking pan lined with parchment paper.
5. Refrigerate for 1 hour.
6. Take the bars out of the refrigerator and using a large serrated knife, slice into 8 even bars.
7. Package each individual bar in plastic wrap and store in the refrigerator until ready to use.
Makes 8 bars.

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