Coconut and Cranberry Bliss Bars

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I used to have a whole corner of my cupboard devoted to desicated coconut, or as my sister called it once in a slip of the tongue, ‘desecrated coconut’. Every time I needed some for a recipe I would think, ‘Yeah, I’m pretty sure I’m out at the moment’ and I would buy some, only to open my cupboard and realise there were five half-used bags languishing behind the flour. I actually check my supply now so it’s not as impressive as it used to be but if you have a similar hoarding problem this is a great recipe to put that coconut to use.

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It’s gluten free (check your coconut to make sure, though) and if you leave out the white chocolate it can be refined sugar free. I couldn’t do that to myself though, in fact I increased the chocolate from 1/4 cup to 1/2 cup because one thing I never do is skimp on the good stuff.

This recipe comes from Anaya’s Open Kitchen, the food blog of a good friend of mine. She is currently exploring healthy eating and is passionate about organic produce, check it out for easy but delicious vegetarian recipes.

I used half desecrated coconut and half moist coconut flakes because that’s what I wanted to get out of my cupboard but use what you have on hand, it’s a very versatile recipe. I also finely chopped the white chocolate chips and dried cranberries to get an even distribution in the slice.

Note: no coconut was desecrated in the making of this recipe.

Coconut and Cranberry Bliss Bars

Adapted from Anaya’s Coconut bliss bars with white chocolate and cranberries over at Anaya’s Open Kitchen.

1 cup desiccated coconut

1 cup moist coconut flakes

2 eggs

1 1/2 tsps vanilla essence

1/2 cup white chocolate chips, chopped

1/2 cup dried cranberries, chopped

Preheat oven to 180 C, line a slice tin with baking paper.

Combine all ingredients in a bowl, mix well until everything is evenly distributed and moistened.

Press into the prepared slice tin, bake for 10-15 mins or until lightly browned.

Allow to cool for 10 minutes in the tin before slicing.

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