Carob Coconut Bars

Featuring shredded coconut, this snack is packed with gut-friendly dietary fiber; iron to promote healthy circulation and tissues; and a dose of healthy fats!

Portobello BLT Sandwich Reading Carob Coconut Bars 1 minute Next Veggie Chili with Cashew Sour Cream

By Hallelujah DietNov 19, 2014

Ingredients

Base
1 cup raw pecans, pre-soaked (Can substitute raw almonds or walnuts.)
1/3 cup raw carob powder
1 cup dates, pitted and soaked to soften
2 cups shredded coconut
½ cup extra virgin coconut oil, melted but cool (When melting your coconut oil, be careful not to heat it too much. It will melt at a very low heat, so cooking it is not necessary.)
¼ tsp. sea salt
Top Layer
2/3 cup cashews
¼ cup carob powder
2/3 cup dates, pitted and soaked to soften
1/3 cup extra virgin coconut oil, melted but cool
1/8 tsp. sea salt
Shredded coconut for garnish

Directions

Base Instructions
1. In a food processor with S-blade, blend pecans, carob, and salt to a coarse flour.
2. While the machine is spinning, add dates a few at a time, until fully chopped and combined.
3. Next add the coconut and blend until well incorporated.
4. Finally pour in the coconut oil, and pulse a few more times until well mixed.
5. Transfer mixture to a glass square or rectangle baking dish, and press evenly to line the bottom of the dish.
6. Place in fridge or freezer to set.
Top Layer Instructions
1. In food processor with S-blade, blend cashews down to a fine meal.
2. Add in the rest of the ingredients, and blend until smooth.
3. Spread evenly over the base, and sprinkle with extra shredded coconut.
4. Let set in fridge for at least 3 hours.
5. Cut into bars or squares and enjoy.