No-Bake Coconut Bars
Historically speaking, I haven’t had the chance to spend actual-Mother’s Day with my mom in many years (hooray for attending a school that’s across the country), but on the plus side, we did get to go out for food last week as an early celebration of sorts, and I got to call and talk to her yesterday (after I’d waited long enough to be sure that she was most likely awake; hello time zones). <3
I spent yesterday here with my “adopted mom.” (I think I’ve been ridiculously blessed in that I have really amazing people in my life, many of whom I’ve pretty much adopted as second families.) :] My original plan had actually been to treat her to brunch or dinner, but before I could ask, she intercepted with the very reasonable statement that there were lines everywhere and asked if I wanted to have huevos rancheros for breakfast. (Yes, yes I did. But now what was I gonna do? :[ )
My friend had already picked up flowers and wine for her, and since I knew she wasn’t the biggest fan of sweets, but loved coconut, I decided to make some coconut-y dessert. I was majorly pressed for time though since I’d studied most of the day away. There were a number of amazing-looking recipes, but many of them required baking, soaking things overnight, chilling for several hours…and let’s face it, ain’t nobody got time for that when it’s already 6 p.m. and dinner’s at 7:30 (+ you need to fit a grocery trip in there somehow). :O
So I did an adaptation of this! I brought along gelato (caramel cookie crunch!) just in case it didn’t turn out the way I hoped, but everything worked out quite well. :] If you don’t have 2 hours to let it sit in the fridge, you can stuff it in the freezer for 25 minutes like I did (and spend those 25-30 minutes folding/putting away clothes, washing dishes and speed-cleaning the apartment).
No-Bake Coconut Bars
-2 cups rolled oats
-4 tbsp sweetened coconut flakes + some more for topping
-1/4 cup Peanut Butter & Co. White Chocolate Wonderful
-1/4 cup natural almond butter
-1/2 cup unsweetened vanilla almond milk
-2 tbsp honey
-1 tbsp hot chocolate powder
-1/2 tsp vanilla
-sprinkle of sea salt
1) Combine oatmeal + shredded coconut in a mixing bowl and set aside.
2) Combine peanut butter, almond butter, almond milk, honey and hot chocolate powder in a sauce pan. Cook on medium heat while stirring until well combined. Heat until mixture is fragrant + thickened (~5 minutes).
3) Turn off stove + stir in vanilla and sprinkle in some sea salt.
4) Pour mixture into oatmeal mixture and mix until well combined.
5) Pour into non-stick baking dish and press down until evenly distributed. Sprinkle with extra coconut.
6) Let sit in fridge for 2 hours, or in the freezer for 25-30 minutes.