To prepare the dairy free and gluten-free coconut bars Heat the oven to 170°C (150° fan).
Grease a 20 cm square tin and line the base with non-stick baking paper.
Whisk together the eggs, coconut milk, coconut oil, honey and vanilla.
Mix together the dry ingredients.
Add the dry ingredients to the wet ingredients and beat gently until combined.
Pour into the tin and bake for 25-30 minutes until the top is just golden.
Coolin the tin for 30 minutes, then place the gluten-free coconut bars on a wire rack to cool completely.