Last week I posted my Vanilla & Toasted Coconut Bars (with a mock-peanut and chocolate chip variation). After they were all
Sour Cherry Acai & Chocolate Chip Bars
Add to a mixing bowl:
1 cup shredded unsweetened coconut
1/4 cup dairy-free chocolate chips
To make the base:
Add to the food processor:
1/2 cup melted coconut cream concentrate (from Tropical Traditions)
NOTE: I think this coconut butter would also work, but I haven't tested it yet. (I think if you use it you will need to add some coconut oil.)
1/2 cup soft pitted medjool dates
1/4 cup almond butter)
1/4 cup water
1 tbsp acai powder
2 tsp vanilla extract
1/4 tsp sea salt
1/8 to 1/4 tsp vanilla stevia (to your taste)
Puree. You may need a couple more tablespoons of water, depending on how dry your nut butter is. Add extra water slowly so your base doesn't become thin. You want it to look like thick nut butter.
Add 1/2 cup dried sour cherries to the base and pulse to roughly chop the cherries.
Add the base to the bowl with the chocolate chips and shredded coconut. Combine.
Using a flexible spatula (or your hands), press the mixture into a square dish lined with unbleached parchment paper.
Freeze for half an hour then cut into bars and store in the fridge.
Makes about 8 bars.
The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan. 8.25 x 8.25 in., 90 pp., 55 recipes, 17 full-page color photos Paperback: 978-0-98278116-6, $20.00
or 10% Off at my eStore with code APYTME6C
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