These are one of my all-time favorite candy bars. When I saw the beautiful pulp from making coconut milk I just had to make these! I would like your suggestions on making them even more sticky and gooey like the “real thing”. Although I enjoyed these very much and they have that freshness that a candy bar could never have. They really hit the spot.
A bit of a weakness of mine chocolate and coconut ;)
This recipe is a variation on my Fig
& Date Squares
combined with my love for Living Cuisine’s Caramel Coconut Cookies. I hope you like them.
(In the picture, the Caramel Apple Bars are the ones on the bottom right.)
A yummy “cream cheese” icing, from Chad Sarno.
Goes well with the Carrot Cake recipe I have posted here.
This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate it longer if you would like a chewier bar, or make it into cookie shapes, if you prefer.
Please note: My kids love this cake, and I have listed it in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.