Friday, August 30, 2013

Dairy-free, Gluten-free Almond Joy Bars

A few weeks ago I had my friend Amanda Berry over to make vegan lime coconut cupcakes.  I ended up having A LOT of extra unsweetened coconut, so I've been looking for fun ways to use it.  It was then that I rediscovered this recipe for vegan coconut crack bars.  I picked up some agave and set myself to work.  However, when I made them I forgot to add the salt, so the flavor came out a bit "off." Undeterred and unwilling to retreat, I turned to one of my late night sweet tooth short cuts: mixing cocoa powder with some coconut oil and agave nectar.  I spread on my chocolate, popped them back in the freezer and well...judge for yourself: 

Vegan Almond Joy Bars

1 cup shredded, unsweetened coconut
2 tablespoons coconut oil
2 tablespoons agave nectar or maple syrup
1/2 teaspoon of vanilla
pinch of salt
2 tablespoons cocoa powder
1 tablespoon coconut oil
1 teaspoon agave nectar

In a food processor or personal blender, shred coconut.  Add coconut oil, agave, vanilla, and salt and blend to combine.  

Press mixture into a small tupperware (I used a 24-ounce container) and place in the freezer for 20 minutes.

To make the chocolate, combine ingredients in a small bowl and spread over top of the coconut mixture.  Cut into squares.


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