Vanilla Bliss Bars with Coconut-Cashew Icing
Description
Marlie Centawer combines cashews, coconut, and dates with some of her favorite superfood standbys: goji berries, cacao nibs and lucuma. The recipe for these bliss bars is very simple, yet the finished outcome looks fancy and elegant, especially if you get creative like Marlie and make cute floral patterns with the goji berries. This is a very versatile recipe and you could potentially make cookies or even a pie crust with the ingredients for the bars. Serve up a batch of these at a potluck and make a few new friends!
Recipe by
Ingredients
Bars
1 cup shredded, unsweetened coconut
1 1/2 cup dates
1/4 cup goji berries
1/4 cup cacao nibs
1 tbsp lucuma
2 tsp vanilla extract
10 drops vanilla stevia (optional, for extra sweetness)
pinch of himilayan sea salt
Coconut-Cashew Icing
1/2 cups cashews
1 cup shredded, unsweetened coconut
1 cup water
4 tbsp coconut oil
1 tbsp vanilla
10-12 drops vanilla stevia
Methods/steps
Bars
1) To make the bars, process the cashews in a food processor with the ''s" blade until they resemble a fine, powder consistency.
2) Add in the coconut, dates, lucuma, vanilla, vanilla stevia, and sea salt and process until well-combined.
3) Add in the goji berries and cacao nibs and pulse until well-integrated but not overly processed. Spread mixture in a 9x9 glass baking dish.
Coconut-Cashew Icing
Assembly
1) Spread the coconut-cashew icing on top of the bar mixture in the glass pan. Top with flower designs and patterns made out of goji berries (cacao nibs would also work well).
2) Chill for a few hours and cut into small squares. Best if served immediately (the goji berries get a little soft on top of the icing).
