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This recipe was served at our 2023 Wise Traditions conference with a dollop of fresh vanilla heavy cream. It yields 12 2″ bars.
Ingredients for the Crust
- 2 cups shredded coconut
- 1⁄2 cup maple sugar
- 1 stick melted butter
Mix well and press into a 9×12 Pyrex pan. Bake at 325° for about ½ hour. Allow to cool completely.
Ingredients for the Filling
- 1 stick melted butter
- 1 T white cornmeal
- ½ t salt
- 1 t vanilla
- ¾ cup honey
- 3 eggs
- ½ cup heavy cream
- 2 t white vinegar
Mix well and pour onto cooled crust. Bake at 350° for about 35-045 minutes. Let cool slightly, and sprinkle with 1 tablespoon of coarse sea salt.
Any suggestions for a substitution for the corn meal? I am grain free and these sound amazing otherwise.
Arrowroot powder?
I’m going to try it for the same reason!
I saw that ground flax seeds could work as a substitute. I need to sub that out as well. Try to leave a comment with what you tried and I will too. 🙂
Thought I might try tapioca or casava
Tigernut flour works well, as does almond flour.
I wonder if almond flour would work as a sub?
Wondering if you tried the almond flour?
I’d like to add sesame seeds on mine.
Not a huge coconut fan, any ideas on what to use instead?
Sprouted oats and sprouted pumpkin seeds coarsely chopped makes a delicious crust base.
Can I ask how much is ‘one stick’ of butter? From Australia here 🙂
4oz, so about 113g.
I took an herbology course last year. Our instructor advised us not to cook with honey as it becomes toxic to the body. Any truth to that?
Thought honey wasn’t supposed to be heated. Assuming oven temperature is not hot enough to make honey toxic and void of nutritional benefit after baking.
Hi there! Is the T For teaspoon or tablespoon? Thank you!
T is tablespoon
t is teaspoon
These are absolutely delicious! Hard to each just a serving. Followed recipe, no substitutes.