Raw Friday Congo Bars

Coconut Congo Bars (recipe adapted from Living Food)

Equipment Needed

High- speed blender, food processor

Fudge Base

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 maple syrup

1/4 cup coconut butter/oil, warmed to liquefy

1/4 teaspoon sea salt

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 cups young coconut meat

1/4 cup agave nectar

1 tablespoons vanilla extract

1/8 teaspoon sea salt

3 tablespoons coconut butter/oil, melted

2 cups dried shredded coconut

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.)