I’m sure all you parents know the feeling: there’s always that one kid who pretty much doesn’t like anything you make. Not that you’re really that bad of a cook or baker, they’re just so picky!
That was my second daughter. Pickiness and sensory processing issues go hand in hand, and she was so hard to feed for the longest time! (It’s been a couple years now since we did the GAPS diet as a family, and she found so much healing through it.) So you know you’ve done something right when your I-won’t-eat-anything-new 4-year old comes to you and says, “Mom! When can we have some of the delishish things?“
There’s no doubt about it, these Chocolate Coconut Bars are one of the easiest and most popular treats I make for my family and friends. With no nuts, dairy, eggs, or grains, they’re super allergy-friendly, too. And since they don’t require anything other than a blender and a freezer, they’re even perfect for hot summer days!
Honestly, the only problem with them is figuring out how to not eat the whole pan myself…
- 2 c. shredded unsweetened coconut
- 1/4 c. coconut oil
- 1/4 c. honey
- 1/2 t. vanilla extract (I use my homemade stuff)
- 1/4 t. Himalayan salt
- 1/2 c. coconut oil
- 1/3 c. cocoa powder
- 3-4 T. honey (depending on how dark you like your chocolate)
- splash of vanilla extract
- dash of Himalayan salt
- Warm coconut oil until it is liquid. Place the base ingredients in a blender (I use this one) and blend on high until smooth. This will take about 5 minutes or so, so be patient!
- Spread base into a 9×5 silicone loaf pan (like this one) or you can be super un-crunchy and use a normal one lined with tin foil. No judgement, friend. Well, except for the fact that I just called you super un-crunchy…
for full instruction please see : raiasrecipes.com