Makes 20 pieces
3/4 cup coconut oil, liquefied
1/2 cup carob powder or organic cocoa
1/2 cup Rapadura, sucanat, honey or agave nectar
1/8 of a vanilla
bean or 1 tsp. Vanilla extract (if using a vanilla bean, cut the bean open and
use the black pulp inside. A spoon works well for scraping it out).
shredded coconut (more or less as needed)
Liquefy the coconut oil by placing a bowl of it in a bowl of hot water or put
it in your dehydrator for 10 minutes.
If using Rapadura or sucanat (whole dehydrated cane juice) blend in a dry
blender until it becomes powder. Blend all the ingredients except shredded
coconut together on high until the batter emulsifies. Mix the batter in with the
shredded coconut in a mixing bowl.
Shape into haystacks on a tray lined with wax paper. Let set up in the
refrigerator or freezer, they will be soft at temperatures over 60 degrees.
These will last 6-12 months in the refrigerator or freezer.
Great gift idea: Put them in candy papers in a candy box from a party store,
and make a tag to hang on it with the ingredients.