Hey everyone! I’m back and ready to share a new recipe with you. I know I’m working on the Moosewood Restaurant book but I also want to share food that I create. As most of you know I’m vegan. I try and stick to mainly eating raw for most of my days. And I don’t know about you but I definitely have a sweet tooth. So I like to make something that is healthy and uses ingredients that have nutritional benefits but, also delicious at the same time. Whenever I make a new recipe and share it on Instagram my friends and other people are always asking me how I make healthy meals. Cooking is a passion of mine and I love seeing the look on people’s face when they take a bite out of my creations. Then they come to find out what’s in them and they are shocked.
I recently made these clean coconut bars a few weeks ago for Josh’s brother. He starting a juice bar and is looking for healthy snacks to sell. I told him about the bars and said to come over to try them out. Dan thought they were amazing. Especially when I tell you what they are made of. I love these coconut bars for a simple dessert during lunch or my favorite… after dinner with a cup of Bird Rock Coffee. Now, when I first made them it was perfect. The second time the top layer would crumble after cutting it. Still turned out yummy but I wanted them to hold together. So make sure when you give this a try that they are a little more damp with the coconut oil. Don’t go over board with it. These might still fall apart just a little, but don’t let that come in the way of digging right in. Enjoy! xoxo
Servings: 12 bars Preparation Time: 15 minute
For the crust:
- 2 cups almond meal
- 1/2 cup organic coconut sugar (to taste)
- 1/2 cup coconut oil (softened)
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
For the topping:
- 2 1/3 cups (6 oz) coconut flakes
- 2-3 tablespoons agave (to taste)
- 1 cup almonds, chopped
- 1 cup chocolate chunks (I used dairy-free ones)
- 1/2 cup coconut manna, softened or melted
Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8x8 baking dish.
Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.
Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling.