Coconut Chia Shortbread Squares

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

If you enjoyed my homemade coconut milk recipe from last week, then you’re going to love this too!  I needed to use up the lovely coconut pulp left over, and these shortbread squares were the perfect treat to make. Coconut pulp is high in fiber and medium chain fatty acids and many more health benefits, like what you find in coconut oil. Coconut pulp can also be used in homemade muesli recipes like this Coco-Nut Seed Crunch, put into smoothies to make them extra thick, used in bliss balls, cakes, muffins and added into curries…yum yum yum.

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  • 1 cup (100 g) coconut pulp
  • 1/4 cup (35 g) almond flour
  • 1/4 cup (35 g) chopped almonds
  • 3 tbsp coconut oil, melted
  • 2-3 tbsp honey
  • 2 tbsp coconut milk
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • pinch of Himalayan salt


  1. Preheat oven to 350 F (180 C).
  2. Mix all the ingredients in a bowl until well combined.
  3. Roll out between 2 pieces of parchment (baking) paper with a rolling pin until 1/4 inch think.
  4. Score the dough to give you squares. Approximately 12 squares.
  5. Bake in the oven on a baking tray for 20 minutes then try and separate them a little to allow the middle squares to bake a little better. Bake for another 15-20mins.
  6. Once cooked leave to cool then store them in the fridge to harden a little more.
  7. Store in an airtight container.


  • Coconut plulp – Almond or cashew pulp
  • Almond flour – Cashew or any other nut meal
  • Honey – Maple syrup
  • Coconut milk – Almond milk
  • Chia seeds – Flaxseeds

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour, 10 minutes

Servings: 12

  • Nutrition per serving:
  • Calories100
  • Fat9g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium50mg
  • Carbohydrates5g
  • Fiber1g
  • Sugars3g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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