Coconut Congo Bars (recipe adapted from Living Food)
2 cups walnuts, preferably soaked and dehydrated
2 cups pecans, preferably soaked and dehydrated
1 1/2 cups Chocolate sauce (recipe below), chilled
1/2 cup golden raisins
1/4 cup dried shredded coconut
1/4 cup coconut butter/oil, warmed to liquefy
In a food processor, process 2 cups of the walnuts and 2 cups of the pecans until they just begin to release their oils. Transfer to a mixing bowl. Repeat with the remaining 2 cups of walnuts and 2 cups of pecans.
Add the Chocolate Sauce, raisins, coconut, maple powder, coconut butter/oil, and salt, and mix until thoroughly combined.
Transfer the mixture to a parchment- lined sheet pan and spread into an even layer.
Place in the refrigerator to chill and set.
Vanilla Coconut topping
1 tablespoons vanilla extract
1/8 teaspoon sea salt
In a high- speed blender, blend the coconut meat, agave nectar, vanilla, and salt until very smooth and shiny. With the blender running, add the coconut butter/oil and continue blending until fully emulsified. Transfer the mixture to a bowl.
Stir 2 cups shredded coconut into the mixture and spread it in an even layer onto the chilled fudge base. Sprinkle the remaining 2 cups of shredded coconut over the blended layer.
Place the pan in the refrigerator to chill and set, about 30 minutes or more.
Cut into 32 bars, cutting lengthwise into 4 pieces and crosswise into 8 pieces (or cut into any size you wish). Store the finished bars in the refrigerator.
Chocolate Sauce; makes about 3 cups; (use in fudge base recipe above)
3/4 cup raw cocoa powder
3/4 cup maple syrup or agave nectar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 1/2 tablespoons coconut butter/oil, warmed to liquefy
Combine all the ingredients except the coconut butter/oil in a blender. With the blender running, add the coconut butter/oil and continue blending to emulsify.
Store the syrup in a covered container in the refrigerator. Before serving, place it in the dehydrator to warm the sauce so that it’s liquid enough to pour. If you don’t have a dehydrator, you can also place the container in a warm water bath to liquefy it. (If the room is warm, simply let the sauce sit at room temperature.)