Dark's Kitchen
Yield: 12


3/4 C almonds and pecans, mixed
1/2 C rolled oats
1/2 C coconut oil
1/3 C unsweetened coconut flakes
1/3 C pitted dates
2 Tbsp honey
1 Tbsp coconut milk
1 Tbsp sweetened condensed milk
1 tsp vanilla extract


1 3/4 C plain Greek yogurt
3/4 C unsweetened coconut flakes
1/2 C coconut oil
2 Tbsp sweetened condensed milk
2 Tbsp coconut milk
2 Tbsp honey
3 tsp lemon juice
1 tsp vanilla extract
1/2 tsp coconut extract


Grease a 9x9 baking dish with coconut oil, butter, or non-stick spray.

Combine almond, pecans, and oats, in the bowl of food processor. Pulse until finely chopped.

Add dates and coconut flakes. Pour in honey, coconut milk, condensed milk, and vanilla extract.

Pulse until mixture is sticky and holds together.

Press crust firmly into baking dish, making sure to get the sides and corners.

Place baking dish in freezer to help the crust set.

To prepare the filling, combine coconut oil and coconut flakes in the food processor. Pulse for 1 minute, or until no longer grainy.

Add yogurt, condensed milk, coconut milk, honey, lemon juice, vanilla, and coconut extract. Pulse until smooth.

Pour mixture into the chilled crust.

Freeze for 1-2 hours, or until set.
Coconut Cream Pie Bars
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