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.
♥, Kelly
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13 comments:
These bars sound like a lot of fun to create. You could really make any flavor with small changes like Mint Chocolate Chip (with peppermint extract). With your first bars (from the other day) I was thinking... peppermint patties- dipped in chocolate! I will get back to you if I try it.
ooooooh!! its like a larabar!! that sounds (and looks!) so delicious! yum!
Kelly....I just love your site. It is so comforting, creative, and inspirational. Thanks for all your great recipes and being such a wonderful resource for the whole foods community.
Sounds and looks absolutely delicious! I would so love to try some.
OK so I really wanted those coconut bars, but now I really really really want these! I need to make these asap. Coconut and chocolate are the BEST! Thanks for sharing these recipes Kelly.
Hi, i left a comment on your last post, I was wondering if you could give me some ideas for a cake business, i might like to do one too. It would be so fun! I would just like to know how/where you are selling the cakes (for some ideas). Thanks!!
These are A-mazing! Thanks Kelly! :)
Thanks guys!
Grace, Sorry, I meant to write you back! Colorado passed a cottage food law in April that says we can sell non-perishable baked goods made at home. There is a class we have to take and a test we have to pass. Then I think (but I'm not sure) that I have to get a sample tested to make sure it's non-perishable. As far as how to advertise, I'm not sure how I will do that other than here on my blog. I'm still figuring it out :-) I know that the food I make at home can't be sold out-of-state though.
Thank you for your reply! I was just wondering, are you going to be selling your cakes to GF/DF people or not? I was just thinking, I don't know about buying ingredients that might be expensive just for people that don't need gluten/dairy free. Thanks!
Grace, I'm only doing GF/DF =)
Yum! I am so excited to try these, especially since they don't contain eggs, and I think I can substitute sunflower seed butter for the almond butter pretty easily. Thanks for a great resource.
I know, I know. I really need to make the recipe w/o substitutions the first go round ... but I did not have acai powder (so left it out) and out of necessity had to replace the almond butter with sunbutter ... and they turned out lovely. Perfect flavor combo ... I keep returning to the freezer for another bite. xoLexie
OOooh these look fabulous. I love anything in bar form and coconut iust just the best!
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