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candy bar- Carob Coconut Mounds Recipe


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     candy bar- Carob Coconut Mounds

Category   Desserts - Breads
Sub Category   None

1 1/2 c unsweetened shredded coconut
3 tbs coconut milk
3 tbs melted coconut oil
2 tbs liquid sweetener
melted carob bark (about 1 c or so)

Add the coconut, coconut milk, coconut oil, and sweetener, to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly. Take two tablespoons of the coconut mixture and form a bar, mound, or ball shape, and place it on a parchment paper lined baking sheet. Pop the tray into the freezer to firm up for 10 minutes. While the coconut is firming up, melt the carob by microwaving every 20 seconds with stirring. When the coconut bars/balls/mounds have become firm, drop them into the melted carob one at a time and use a spoon and fork to cover the bar. Shake off excess carob then place back on the parchment-lined baking sheet. Repeat with all. Pop in the fridge or freezer to set the chocolate.
Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them.

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