Recipe time. Coconut-pecan bars. I got the idea from a @_CynthiaThurlow post about making coconut bars from unsweetened coconut flakes. I’ve been making these for a year now. They are an easy and delicious dessert. 1/6 
A word of caution for #lowcarb newbies. Avoid this type of food, as I did, for your 1st year. I still must limit how much of this I eat.
You should first become familiar with how well your body handles non-essential foods, like artificial sweeteners, diary, and treats. 2/6
You should first become familiar with how well your body handles non-essential foods, like artificial sweeteners, diary, and treats. 2/6
Preheat oven to 350°. Pour 21 oz of unsweetened coconut flakes. Optional: 2 tbs of baking cocoa. Dump into a processor and let it run for 8 - 10 minutes. Wait for the flakes to become liquid-like. The processing also warms the slurry, which is helpful for the next step. 3/6
Then I line the bottom of a 9” baking dish with butter and pecan halves. When the coconut butter is ready, pour it on top of the pecan halves. Place in oven at 350° for 30 minutes. 4/6
Remove from oven, let cool to room temperature. Place in fridge overnight. You must wait, as the coconut solidifies as it completely cools, usually 12 hours. Next, coax the coconut brick out of the baking dish. 5/6
Finally, using a long chef’s knife, score the top of the brick lightly. Slowly work the knife through the brick. Too fast may cause for some surprises, but nothing serious.
Put the bars into a container and keep cold. (See 1/6)
Enjoy with 5% Fage Greek yogurt — delicious. 6/6
Put the bars into a container and keep cold. (See 1/6)
Enjoy with 5% Fage Greek yogurt — delicious. 6/6
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