Only five ingredients and you have a kick-ass summer dessert. Pair it with some watermelon or ice cream and you're set (although ice cream defeats the healthy aspect). So here they are from Chocolate Covered Katie and I used my food processor for these. Not sure how they would come out if you just mixed it. This was incredibly easy. If you have any doubts about investing in a food processor I would forget them. The food processor can be used for so many things.
Coconut Crack Bars, Chocolate Covered Katie
(makes 5-8)
INGREDIENTS
1 cup unsweetened shredded coconut (80g)
1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
2 tbsp virgin coconut oil
1/2 tsp pure vanilla extract
1/8 tsp saltoptional raw chocolate chips or nuts – recipe in the Chocolate-Covered Katie Cookbook
DIRECTIONS
Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.
Notes from Sarah:
I would definitely stick these in the freezer if you need them soon and line the pan with parchment paper. I also doubled this recipe to make enough for 4 people. They definitely would have disappeared faster if there was chocolate involved. But as you can see I add almonds and pecans into mine. Enjoy!