Raw Coconut Bars with Cinnamon, Vanilla, and Nutmeg
When someone knows me well, they know that cooking is not my only passion. 😄 Among other things, books are a huge inspiration for me, and today's recipe came to life after reading one of my favourite books I've read recently - "Hello Stranger" by my favourite romance author, Katherine Center. I highly recommend the book; it will warm your heart like the cosiest and softest blanket – just like all of her books do. In the book, the main character has the chance to enjoy Trinidad Coconut Sweet Bread. My recipe here is a product of my desire to use all those lovely spices and coconut but in a new way. This is not my version of this bread; this is a dessert in my own style inspired by the ingredients used in Trinidad Coconut Sweet Bread. I hope you will enjoy it! 🙂
Equipment
- Food Processor
Ingredients
- 150 g desiccated shredded coconut plus extra for topping
- 150 g rolled oats
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- 2 tsp vanilla extract
- 75 g pitted dates
- 2 tbsp almond butter
- 1 small banana peeled, 100g
For topping:
- 10 g goji berries
- 10 g raisins
- 10 g dried cranberries
- a little extra desiccated coconut
Instructions
- Place all the dry ingredients: desiccated coconut, rolled oats, cinnamon, and ground nutmeg in a food processor and blend until they form a coarse flour-like consistency.
- Add the dates, almond butter, banana, and vanilla extract, and blend until it forms a sticky mixture.
- Transfer the mixture into a loaf tin (approximately 11x24cm) lined with parchment paper. Press the mixture down with your hand or a spoon to create an even surface.
- Sprinkle the goji berries, raisins, dried cranberries, and a little more desiccated coconut on top. Press the entire mixture down once more with your hand and let it sit for about half an hour to an hour.
- Cut into squares or desired shapes.