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GF “Jamin” Coconut Bars ~ Allergy-Friendly

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GF “Jamin” Coconut Bars are almost too good to be true! So fancy…yet so easy!

Don’t you just love this kind of dessert?


A dessert you can serve to your guests without spending hours in the kitchen…but looks like you did!


I don’t usually try things out on guests, but I had a good feeling about this recipe.

Normally I offer a couple of different desserts, I like to make sure there is something special for everyone. Well…okay, I like to bake desserts too.

This time I just went with it and served one option. Everyone liked it, there were no leftovers, and I look forward to trying out some different jams soon.


GF “Jamin” Coconut Bars                            Makes 8 servings
1 1/2 cup gluten-free flour blend, I used Pamela’s Gluten-Free All-Purpose Flour – Artesian Blend
1 tsp baking powder
1/2 tsp vanilla
pinch a salt
1/2 cup butter or non-dairy substitute appropriate for your diet
4 Tbsp aquafaba, liquid in the cans of garbanzo beans
2 Tbsp pure maple syrup
3/4-1 cup berry jam, I used one cup of homemade marionberry, but any flavor you like is fine.
1 cup unsweetened shredded coconut.

Preheat oven to 350 and line the bottom of 9″x9″ square pan or lightly coat with butter or non-dairy substitute.

Prepare base:
In a medium mixing bowl add flour, baking powder, vanilla, salt, 2 Tbsp of the aquafaba, 1 Tbsp of maple syrup, and butter or non-dairy substitute. Combine with a pastry blender. You can also use a food processor.

Press into prepared pan creating the first layer. Bake for 10 – 12 minutes.

Remove from oven and spread jam over this base.

In a small mixing bowl combine the coconut, 2 Tbsp of aquafaba, and 1 Tbsp maple syrup.

Cover jam layer with coconut mixture. Return to oven and bake for 20 minutes or until the top is golden brown.

Let cool before slicing and serving.


This recipe was adapted from, delightful vegans.com, Coconut Raspberry Slice.

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