Coconut Cream Pie Breakfast Bar

Start your day with this tropical treat. It’s topped with a bit of candied ginger for an extra zing.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • ⅔ cup almond butter
  • ½ cup hemp seeds
  • ¼ cup plus 2 Tbsp. shredded coconut, divided
  • 3 Tbsp. sugar
  • 1 Tbsp. vanilla
  • ½ tsp. coconut extract
  • ½ cup candied ginger


  • In a stand mixer or food processor, combine almond butter, hemp seeds, ¼ cup coconut, sugar, vanilla, and coconut extract.
  • Mix until dough forms into a large ball. Form into a large rectangle on a large piece of parchment paper, top with candied ginger and remaining 2 tablespoons coconut, and press into an even thickness.
  • Cover with plastic wrap and chill for at least 1 hour, then cut into bars. Wrap individually, if desired. Store in the refrigerator for up to 3 weeks.