Two weeks ago I embarked on a grand adventure. I packed everything I owned (well, almost everything) into my tiny Ford Focus and drove for what seemed like two days straight.
My car sputtered along as I tirelessly steered it through the midwest, across the mundane plain states, all the way to Denver, Colorado. I’m sorry if you live in a plain state but WOW. those. states. are. bbbbooorrriinnnggg. At least last summer when I made the drive, I got to enjoy some awesome nature sights like fields and fields of sunflowers blurring into a glob of yellow as I sped by at a whopping 80 miles per hour. (The speed limits in those states are crazy!)
This time, it’s only the beginning of farming season so they were just getting the fields ready. Like I said, boring.
What do you do when you’re in the car for two days straight?!
I probably spent most of my time eating. Plenty of fast food along the highway! McDonald’s, Burger King, Wendy’s, even Taco John’s!
Okay, just kidding. I made something really awesome to take on the road with me and I want to share the recipe with you today.
So by now, you may have guessed why I’ve been somewhat absent from the blog for a while. Moving is hard work! But now I’m finally getting settled and I come bearing gifts! Well, gift.
Remember when I did that coconut oil giveaway a while back?
Well, the people at Tropical Traditions liked y’all so much, they decided to let me do another giveaway!! This time, I’m not giving away some of their awesome Gold Label Virgin Coconut Oil. Instead, I thought I could give away something a little less commonly used.
If you’re asking yourself, “What’s that?” Chill, I’m about to tell you.
You may actually remember a recipe where I used coconut cream concentrate (also called coconut butter) a while back. Around Halloween, it was the Spooky Ghosts and Eyeballs recipe.
Coconut cream concentrate is basically just coconut meat in concentrated form. Dried coconut meat is ground really finely which makes it creamy like any other nut butter. The cool thing about it is that since it’s made from coconut, you get some coconut oil in it, as well! And we all know what coconut oil is and how it can be used for what seems like a limitless amount of purposes.
I love coconut cream concentrate and basically eat it with a spoon because it’s sort of sweet and super creamy. That’s why I was incredibly excited when Tropical Traditions sent me some to try and said I could give away a jar to one of my lucky readers!
Obviously, I had to make something with it and I decided to go with something that would keep me full for a while since I would be on the road for days and then sleeping on a couch for an undetermined amount of time.
I came up with these delicious little bars. The idea originated from those cereal bars that companies sell. You know the ones where they have some sort of “milk” substance on the bottom and then cereal on the top? It’s supposed to be like eating a bowl of cereal except you know…on the go.
Well, I’m super sketched out by dairy these days, especially concentrated dairy that can last for a weirdly long amount of time. But they were a great inspiration for these bars. Mine turned out less like those cereal bars and more like some sort of energy bar. I had to use more coconut since I wasn’t using any sort of sweetener to bind the nuts together.
Anyway, I’ll shut up now and give you the recipe. For a ton more recipes using coconut cream concentrate, visit Tropical Tradition’s recipe site. And don’t forget to use the widget at the bottom to enter for a chance to win a free jar of coconut cream concentrate!
- 1/2 cup <a href=”https://secure.ttpurchase.com/13000E81-BF55-4CA9-10FCD42A672E2ABB” target=”_blank”>Coconut Cream Concentrate</a>
- 1/2 Cup Almonds
- 1/2 Cup Cashews
- 1/2 Cup Dried Cherries
- Place a sheet of parchment paper in a small square cake pan (I used a rectangle cake pan for both this recipe and the one above, having half be this recipe and half be the other recipe, so that’s also an option…see photos for an example.)
- Spread nuts and cherries evenly in the cake pan
- Heat the coconut cream concentrate until it’s a liquid-y consistency
- Pour coconut cream concentrate over the nuts, making sure it’s spread evenly throughout
- The coconut cream concentrate is your binder so you’ll want to make sure it’s spread really evenly
- Put the pan in the fridge until it hardens (about an hour to be safe)
- Once it’s all hardened, cut into squares
- Be sure to store at cool temperatures otherwise the coconut cream concentrate will start to melt.
Now, want to make these recipes but don’t have any coconut cream concentrate? Well, duhh…enter the giveaway! Use the widget below to enter the giveaway. Good luck!