Coconut crack bars
Made these as an Easter treat - yum!! I also added some cocoa nibs and finely chopped soaked/dehydrated almonds and rolled the mixture into balls instead of bars. They were actually quite sweet and next time I will try them with less maple syrup and make up the missing volume with coconut milk; maybe 1/8 cup of each.
Says they will last in the fridge for at least a few weeks... hmm... this relies on them not all being eaten before then.
Coconut Crack Bars
Makes 6-8 bars
1 cup shredded coconut (unsweetened) (80g)
1/4 cup pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
2 tbsp virgin coconut oil
1/2 tsp pure vanilla extract
1/8 tsp salt
Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5 inch) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.
Last edited by cavegirl13 : 23rd August, 2013 at 05:16 PM Reason: Removed link.
Nice variation: to the basic recipe add 1/4 cup dried mango, diced, and the zest of one lime before running the processor. I used coconut nectar instead of maple syrup. You may also like to reduce the sweetener slightly as the mango is quite sweet.
Last edited by Plumfoodie : 18th August, 2013 at 09:46 PM
Almost tempted to go make them now
Made them .. They are nice - luckily not as moreish as I imagined .. I just had one bar can see them being better dipped in dark chocolate with maybe some sugar free jam on top... Then dipped in chocolate
Hm, I think you are venturing towards more moreish territory there... ;-)
Originally Posted by Mis-behave
I think so too lol.. They are sounding like cherry ripes (Australian coconut bar)
- Rep Power
Sound better with mango...i dont link coconuts that much
Just made some cherry coconut bars .. Yummy!
Just swapped the maple syrup for sugar free jam no salt or vanilla
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