Quick, Vegan, and Delicious
You can’t get any easier than this recipe. Seriously, it only has two ingredients- three if you count the blueberries for the compote. But don’t let the simplistic nature of this dessert fool you- this is a serious treat for your taste buds. Imagine these coconut bars to be similar to the inside of a Mahalo bar– sweet, chewy, coconut-y bliss. I topped mine with a simple sugar-free compote, but these could be topped with anything you can imagine. I’ve used chocolate before for a rich, decadent treat worthy of drooling- I’ve also enjoyed the bars without any topping at all, they are tasty all on their own.
- 70% Finely Shredded Coconut
- 30% Brown Rice Syrup
Find a pan that you can use to make a bar shape with the coconut and line it with plastic wrap (helps with removing the bars later). I use mini loaf pans to make mine, but any small pan with raised sides will work.
(Incidentally, why do I have so many mini pans? I own tart pans, loaf pans, bundt cake pans, muffins, and I haven’t even gotten to the chocolate pans yet…)
Add the finely shredded coconut to a bowl. The amount you will use is dependent on the size pan you use. I used approximately 1 cup of coconut for my 3 x 3 pan. The amount of brown rice syrup is based on the amount of coconut you use. A good rule of thumb is 70% finely shredded coconut to 30% brown rice syrup. Add the brown rice syrup to the coconut and mix well.
Press the mixture in the pan as tightly as possible. Place in the fridge to harden, about an hour or so. Remove bar from pan, slice, and enjoy!
Blueberry Compote Topping
- One (1) pint of blueberries
Place berries in small pot on medium low until the berries turn into a luscious sauce, approximately 15 minutes. Enjoy!