Coconut Crack Bars

Any sweet treat with such a hilarious title is ay okay by me! If you have any questions on the recipe, comment below or just ask @erin_martian because otherwise I will just give you advice on push ups.

Coconut Crack Bars
1 cup unsweetened shredded coconut
1/4 cup maple syrup
2 TB coconut oil
1/2 tsp. pure vanilla extract
1/8 tsp. salt

Ganache
1 cup of heavy cream (Can substitute almond/soy milk)
2 cups chocolate chips
2 TB butter (Can substitute coconut oil)

Combine all ingredients in a electric mixer until coarsely combined. Squish into any small container and fridge for an hour before trying to cut. Can be stored in the fridge or freezer, for at least a few weeks. Drizzle with melted chocolate if desired. For ganache bring heavy cream to a simmer and pour over chocolate. Let sit for 5 minutes, then add butter and stir together until smooth. If it is too thick heat it up in the microwave for 15 seconds or add more cream.

Coconut is a very hot and cold flavor in my experience. Some people love it and some people hate it (I don’t know what coconut did to these people, but it’s time to forgive and embrace coconut!). I tend to love coconut, I also love how fast and easy this recipe is. If you love coconut macaroons— use this recipe as the base, mold into mounds, and dip in the chocolate ganache recipe that follows! If you love Almond Joy candy bars—form or cut into small bars, top with almond, and drape in the same ganache. As it is this recipe is gluten free, vegan and raw. It is lower in sugar, but there is sugar in shredded coconut, so if you are restricting your sugar make sure to buy unsweetened or desiccated coconut. If you are watching your caloric intake, a small piece is all you need!