This started off as a healthy recipe I swear.
I am on a coconut bender.
I was harmlessly checking out Chocolate Covered Katie’s vegan cooking blog (You should too! Click here to see what deliciousness she’s got going on). I decided to whip up her coconut crack bars (no lie, that’s the name) click here for the original recipe. I raided my cabinets and saw that I only had salt and vanilla that matched with the recipe. I started to improvise with what I had on hand and ended up with these…
And then I fell off the wagon.
These are crackier than Katie’s Crack Bars to me. Because they’re creamy, chewy AND crunchy. Because they are sweet AND a little salty. This is the stuff PMS dreams are made of.
I wasn’t sure what was going to happen with this recipe. I didn’t have the “right” ingredients but had to try. These ended up dangerously scrumptious. Every bite was gone within an hour of slicing them. Not joking. The sweet chewy coconut layer is the perfect base for the buttery crushed Biscoff cookies.
This was me the second before I popped one into my drooling mouth.
2 T coconut butter (get recipe here)
1 T light agave nectar
1/2 t vanilla extract
a dash of salt
1 c shredded sweetened coconut
1/2 sleeve Biscoff cookies (shortbread or gingersnaps would be awesome too)
Warm the coconut butter so it is soft (almost melted). Mix all the ingredients except the cookies in a food processor. Line a small loaf pan with parchment or wax paper and press the coconut mixture into it. Crush up your cookies then sprinkle those on top and gently press the crumbs into the coconut dough. Refrigerate for about 30 minutes.