Coconut Bars

 These are simply great!  Light, sweet, & very quick to make.

Coconut Bars

Syrup:
¾ tsp xv coconut oil
¾ tsp liquid lecithin
1 ½ T tahini
2 T honey
2 T maple syrup
½ tsp vanilla

Dry mix options:
Option 1:
2 ½ cups dry, unsweetened coconut flakes
2/3 cup almonds, chopped fine
2 ½ T sesame seeds, brown unhulled
Option 2:
2 cups dry, unsweetened coconut flakes
¾ cup almonds, chopped fine
Option 3:
2 cups dry, unsweetened coconut flakes
½ cup almonds, chopped fine
2 T sesame seeds, brown unhulled

Instructions:

Mix together the dry ingredients option of your choice & set aside.  Heat a thick bottom, nonstick 12” fry pan on low.  Drop the syrup ingredients into the pan in the order listed.   Raise the temp to med/high stirring constantly.  Once it begins to softly bubble, stir another minute. (If it starts to darken, the temp is too high.)  Sprinkle the dry ingredients evenly over syrup.  Stir and fold together for 3-5 minutes until well incorporated, no longer clumpy, & just slightly browned in some spots. Immediately pour into an 8”x8” baking dish lined with parchment paper.  With a second piece of paper press down very firmly, then cool until slightly warm.  With a pastry cutter cut straight down, into 2” squares.  Cool completely before storing in an airtight container.  (For a crispier bar reduce the tahini to 1 tsp & allow to brown just a tiny bit more.)