Cacao and Carob Coconut Square
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Ingredients
For the Squares
12 pitted Medjool Dates
3 cups Desiccated Coconut
1 tbsp Carob Powder
1 tbsp Raw Cacao Powder
1 tbsp unsweetened Cocoa Powder
2 tbsp Water
2 tbsp Coconut Cream
1 tbsp Maple Syrup
1 tsp Vanilla Extract
A pinch of Himalayan Salt
12 pitted Medjool Dates
3 cups Desiccated Coconut
1 tbsp Carob Powder
1 tbsp Raw Cacao Powder
1 tbsp unsweetened Cocoa Powder
2 tbsp Water
2 tbsp Coconut Cream
1 tbsp Maple Syrup
1 tsp Vanilla Extract
A pinch of Himalayan Salt
For the Icing
1.5 tbsp Raw Cacao Powder
1.5 tbsp Cocoa Powder
2 tbsp melted Coconut Oil
1 tbsp Maple Syrup
2 tbsp Desiccated Coconut
Instructions
- Blend all ingredients in your food processor until you have a sticky crumb.
- Line a 9" square dish with baking paper, then press mixture evenly into dish and place in fridge.
- Next, make the icing by mixing ingredients into a thick paste.
- Spread icing evenly over the top, sprinkle with more desiccated coconut and press gently to secure and then replace into fridge to set for at least 1 hr.
- Remove from dish, cut into whatever shape you like and store in airtight container for approx 1 week.
