Coconut Delight Bars

April 5, 2016

I love a good sweet treat, particularly after dinner, usually I reach for a chocolate (but I have stopped buying it due to an increase in the kg department) so my favourite way to break a habbit is by swapping it. Instead of chocolate pick up a delicious coconutty treat. This slice tastes like white christmas or that delicious white coconut chocolate from ALDI! It seriously tastes like it has white chocolate through it but I assure you this slice is made with all things nice. So it's a great sweet treat or snack for the kids and super simple and easy.

 

Ingredients:

  • 3 cups unsweetened shredded or desicated coconut

  • 1/2 cup of Macadamia nuts or cashews (use sunflowers seeds if you want to send it to a nut free school)

  • 1 cup of sunflower seeds

  • 2 teaspoons of vanilla

  • 1/3 cup of honey ( you can use rice malt syrup or maple)

  • pinch of salt

  • 2 tbsp water

  • 1/2 cup of dried cranberries or craisins

  • 1/2 cup of pepitas

Instructions:

  1. Place the coconut, salt, sunflower seeds and macadamias until the mixture is broken down and resembles fine crumbs.

  2. while the motor is running add the vanilla, and honey, the mixture should start to come together.

  3. Add the water. You may need to stop at intervals and scrape the sides of the mixtue down to ensure a consistent texture.

  4. Once your mixture is well combined and sticks together when you squeeze it (without being tacky to the touch, stir the pepitas and cranberries into the coconut mix. You can either do this by using quick bursts on the food processor or stirring them in with your spatula.

  5. Line a square baking tin with glad bake and press the mixture firmly into the tin. I like to sprinkle a little coconut over the top for decoration.

  6. Altentatively youcan roll the mixtures into balls and roll them in coconut.

  7. Either way place them in the fridge for at least an hour to set.

  8. Enjoy.

     

     

     

     

     

     

     

     

Share on Facebook
Share on Twitter
Please reload