Pepita Coconut Turmeric Bars

These Pepita Turmeric Coconut Bars are absolutely delicious. And guess that? They feature healthy fats, and no sugar!

We made these in no time last night, and had healthy bars for breakfast before yoga this morning!

I took my regular recipe from my cookbook for Decadent Power Truffles with Ginger and Sea Salt. I added crushed toasted pumpkin seeds and lots of fresh grated turmeric root.

Instead of taking time to roll truffles, I simply panned it out, sprinkled with toasted coconut, and froze it.

This morning, we took out the pan, let it thaw for 5-10 minutes, and cut squares!

Store in the freezer for an easy snack.


Recipe

Prep Time: 1 hour and 45 minutes

Total Time: 12 to 24 hours for cooling time

Yield: 35 to 45 squares 

Ingredients

• 2 (13.5-ounce) cans full-fat coconut milk

• 28 drops liquid stevia  1 tablespoon vanilla extract

• 1/2  teaspoon ground cinnamon

• 7 tablespoons carob powder (or unsweetened cacao or cocoa powder)

• 1 1/2  teaspoon high-mineral sea salt 

• 2 tablespoons grated fresh ginger root

• 2 tablespoons grated fresh turmeric root

• zest of 1 lemon 

• zest of 1 orange 

• 1 1/2  cups organic creamy almond or sunflower seed butter 

• 2 cups toasted and chopped pumpkin seeds (pepitas)

• 3/4 cup toasted unsweetened coconut flakes (finely shredded)

Directions

  1. Line a 9″x13″ casserole dish with parchment paper.
  2. In a 2- to 3-quart pot, bring the coconut milk and stevia to a boil, and then reduce the heat to medium-low. Stir every 10 minutes for 45 to 55 minutes until the consistency is like thick pancake batter. Err on the side of thick: If the batter is too thin, the truffles won’t form or hold together well. Do not boil over.
  3. Remove from heat and whisk in the next 8 ingredients (vanilla through zests). Return to low heat for 3 to 4 minutes to ignite the spices! 
  4. Transfer the mixture to a shallow bowl. Refrigerate 15 minutes. 
  5. Stir in the nut or seed butter and chopped pumpkin seeds until well blended. Pour mixture onto the parchment paper-lined casserole dish.
  6. Top with toasted coconut flakes.
  7. Freeze, uncovered, for 4 to 12 hours. When firm to the touch, defrost for 5-8 minutes, cut into 1″ squares and store in freezer-safe containers.
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