Papaya Bars

A delicious and light treat for beautiful sunny weather! These bars are quick and easy to make and taste like little slices of spring. Enjoy them as a healthy snack between meals or as an after dinner highlight.  

* Gluten free, Dairy free


For the base:

  • ½ cup almond flour

  • ¼ cup coconut oil

  • 2 tbsp. agave syrup

  • 1 cup shredded coconut

  • ¼ tsp. salt

  • 1 egg white


For the topping:

  • 1 large papaya

  • 3 medium sized eggs

  • ¼ cup almond flour

  • ½ cup honey

  • 2 tsp. lemon juice

  • ¼ tsp. salt



  • Shredded coconut, roughly chopped almonds



Preheat oven to 175˚C. Grease and line a baking pan with baking paper.


In a medium sized sauce pan, combine the coconut oil and almond flour over medium heat. Add the agave syrup, shredded coconut and salt and stir until a homogenous mixture forms. Remove the mixture from the stove, stir in the egg white and transfer contents of the sauce pan into the previously prepared baking pan. Disperse the mix evenly and press down firmly with a spoon. Bake for approximately 8 – 10 minutes, until the base is a light golden brown.


Meanwhile, prepare the filling. Cut the papaya in half and scoop out the seeds, cut it into pieces and place the fruit into a food processor, blending until a smooth puree forms. If your blender needs a little more liquid, you can add one of the three eggs to the mixture.


Pour the puree into a large bowl, add the 3, or the remaining 2, eggs, almond flour, honey, lemon juice and salt and mix until glossy and smooth. Pour the filling over the hot base and place the pan back into the oven for a further 20 – 25 minutes, until the filling is set and jiggles a little.

Allow to cool, slice and serve with a sprinkling of shredded coconut and chopped almonds. Store covered in the fridge.

Bonne appétit!

Recipe inspired by: Monica Swanson

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