Chocolate Coconut Oat Bars

{from Delicious Living, Feb 2011}

"With a classic macaroon texture, these egg-, dairy- and gluten-free bars are an adult chocolate indulgence. Kids, of course, will love them too."

2.5 C rolled oats
1 C almond meal/flour
1 C unsweetened shredded coconut (I used a finely shredded variety)
1/3 C cocoa powder
1/2 C coconut oil
1/2 C agave nectar (or honey)
1/2 C sugar
1 C bittersweet chocolate chips

Preheat oven to 275 deg. F. Combine oats, almond meal, coconut and cocoa powder in a large bowl. Mix well.

Combine coconut oil, agave nectar (or honey) and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed. Stir in the chocolate chips, quickly but thoroughly (they will melt).

Press mixture into an ungreased 8x8 pan and bake for 20 min. Remove from oven and cool completely. Cut into 24 small pieces.

[per serving] 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 2g fiber, 3mg sodium