Healthy (No Sugar/Butter Added) Almond and Coconut Squares

Healthy (No Sugar/Butter Added) Almond and Coconut Squares

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RockingJuliaCooks 0

"This is my new way of making sweets that can be served as healthy end of the meal or even with breakfast, or for a tea break, without adding butter or sugar. Sweetness comes from banana and cranberries. For added sweetness it can be topped with fruit and covered in light syrup. It can serve as a nice base for a fruit tart."
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1 h 35 m servings 197 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. Beat egg whites with an electric mixer in a bowl until fluffy, about 5 minutes.
  3. Soak cranberries in water in a separate bowl for 10 to 15 minutes.
  4. Pulse almonds in a food processor until coarsely chopped; add coconut flour. Pulse until blended. Transfer almond mixture to a bowl.
  5. Blend cranberry mixture and coconut milk in the food processor until evenly combined.
  6. Stir mashed banana into almond mixture using a rubber spatula. Mix cranberry mixture and applesauce into almond-banana mixture until mixture is dense and pliable. Stir in vanilla extract, cinnamon, and nutmeg. Fold egg whites into mixture until just combined. Spread mixture into the prepared baking pan; tap pan gently on the counter to evenly spread mixture.
  7. Bake in the preheated oven until edges are lightly browned, about 45 minutes. Cool for 20 minutes before cutting into squares.


  • Cook's Note:
  • Do not add too much applesauce. Watch for consistency to be like a thick dough, the mass must be pliable as a cookie dough. If applesauce is decreased and with a bit extra banana, mixture can be formed into cookies. For those decrease baking time to 15 minutes or until lightly brown.


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I made this recipe exactly as stated. It is uniquely delicious. The banana and coconut flavour are strangely delicate yet lasting. Can hardly taste the cranberry but there is a tangy taste th...

Yes, I followed the recipe as printed. The footnote did not appear on my printed page. The mixture was crumbly, not at all like a cookie dough. The bars were too crumbly because I added the am...

I added more coconut milk to help with the consistency, but found it still a bit dry. It does have that unique taste that keeps you wanting another piece.

I just made this and the taste is good but it's way too dry.... Very hard to swallow.

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