Oh the coconut - an amazing plant with so many culinary uses in so many different forms: coconut sugar, coconut oil, coconut water, coconut milk, coconut meat, coconut flakes, and the list just goes on and on. We just can't pick our favorite but we don't have to! All we have to do is decide which form we want to use in our recipes. For this delectable bar we chose coconut butter or manna that we made right in our kitchen. So let's find out more...
Surely you're wondering what coconut manna is, well it's a fancy name for coconut butter. Coconut manna is coconut meat blended into a smooth "butter". You may be more familiar with coconut oil which is purely fat extracted form coconut meat, whereas, coconut butter is the whole coconut meat which contains about 65% fat but also other key nutrients including fiber. When purchasing coconut manna (most likely labeled as coconut butter), always look for a raw product processed at a delicate temperature of 115 degrees or less to allow the vital nutrients to be preserved. One product that meets our high coconut standards can be checked out here. But if you have a good quality, high speed blender such as a Vitamix or Blendtec you can make your own coconut manna right in your kitchen. There is only one ingredient, coconut meat! We blended raw, unsweetened coconut flakes on high for several minutes and wallah! A creamy, coconut spread worthy of your favorite toast or recipe- just replace for standard butter one to one. Now on to those bars.
Coco Loco Bars
PREP TIME: 5 mins
TOTAL TIME: 45 mins (includes 30 mins in the fridge)
Servings: 12 bars
7 cups dried, unsweetened coconut flakes
2 1/2 cups pitted dates
1/2 cup dried, unsweetened coconut flakes
1/2 cup raw brazil nuts
3/4 cup coconut butter
Sprinkle of sea salt
To make the coconut butter, add 7 cups of dried, unsweetened coconut to a good quality, high-speed blender such as a Vitamix or Blendtec and blend on high for 2 to 3 minutes until a smooth butter is formed. Pour butter into a glass jar and store at room temperature. Please note, the butter will harden as it sits on the counter. If you want pour-able butter you will need to heat it prior to using.
To make the bars, start by lining a 9 x 12 inch pan with parchment or wax paper. Combine the dates, dried coconut, brazil nuts, coconut butter, and sea salt to a food processor and pulse until a crumbly mixture is formed. Try forming the mixture into a ball and it should hold together. If you notice that the mixture is too crumbly and does not hot it's shape, add one or two more dates to the food processor and pulse again until the mixture will hold together. Pour mixture into prepared pan and spread evenly. Using a piece of wax paper, evenly press the mixture down forming one giant coconut bar. Allow to firm up in the fridge for 30 minutes. Once chilled cut into 12 bars. Wrap each in wax or parchment paper for a quick on the go snack. Store bars in the fridge. Bars can be eaten cold or at room temperature.
This bar is so full of coconut flavor and such a perfect use for coconut manna. The coconut fats makes this a satisfying snack or mini-meal that will keep you happy until your next food break.
Jess & Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.