The other day, I came across a very tempting recipe in my WP Reader, on Celestia’s lovely blog, Yoga and Yum. Its origin appeared to be on another fine blog, Stephanie Eusebi’s Nutrion and Wellness . Either way, I determined to give them a go and here’s how it all played out:
Both recipes called for eggs, which I did not want to use, so I scoured Pinterest for a few egg-replacer choices and came up with a couple that I thought would complement the other ingredients. I also did not want to sacrifice 2 whole cups of shredded coconut, so I augmented the recipe with a crunchy alternative.
My “coconut bliss bars” have this in them:
3 Tbsp. peanut butter
1 frozen banana, thawed and mashed
3 Tbsp. cultured coconut yogurt (I used So Delicious – see link in my sidebar)
1 cup shredded organic coconut
1 cup crushed Kashi Organic Promise cornflake-style cereal
1/2 cup of chocolate chips (frankly, 1/4 of a cup is just NOT enough for a chocoholic like myself)
1/4 tsp. organic cinnamon
1 1/4 tsp. vanilla
I lined a square pan (that must be bigger than 8 x 8 because my bars turned out a little on the short side) with parchment paper (oiling the pan first so the paper would adhere). And then, using a silicone spatula, worked the mixture into the corners of the pan and flattened it down nice and pat.
I baked as directed in a 350 degree oven for exactly 22 minutes. The aroma in my kitchen was gorgeous!
These macaroon-ey type treats don’t last long. My husband ate one when he came in from work, even though he had just brought home a thick slice of vegan pizza from the health-food store on route. (Great pizza, by the way.)
This morning, I had two “bars” with my breakfast coffee before I even got out of bed! (I have a good man who will bring me stuff from the kitchen if I ask politely.)
Try this recipe! And be sure to check out Yoga and Yum, and Stephanie Eusebi’s blogs.
Incidentally, you can find ME on Pinterest too! Look for Kat Mortal and please follow. I have loads of great Vegan pins and lots of other stuff too.