Cocoanutty Good Bars

By vdub

Ingredients

• 1 c nuts (I used salted cashews and sunflower seeds
• 1 generous c oats, chopped slightly in food processor or with a knife
• 1/2 c unsweetened shredded coconut
• 2 T cocoa powder
• 1/3 c maple syrup
• 3 T coconut oil (melted)
• 1 c non-dairy chocolate chips (or regular if you don’t care about that)
• 2/3 c extra firm tofu
• 1 t vanilla extract
• 2 T peanut butter (or whatever nut butter you prefer)

Details

Servings 1
Adapted from mysisterspantry.wordpress.com

Preparation

Step 1

Combine first 6 ingredients (through coconut oil) in large bowl and mix until combined. The mixture will be crumbly, but should hold together when pressed. Scrape mixture into pan (I used a nonstick springform pan as that’s what was in the beach house, and I was going for a birthday cake look. The original recipe suggests an 8 inch square lined with parchment. Press mixture down evenly.

Melt chocolate chips however you like (double boiler, bowl over pot, or microwave). Combine chips and remaining ingredients in food processor and process until smooth. Scrape out onto base layer and spread evenly. Place in fridge for at least two hours to allow chocolate to set. Cut as you like (squares if you’re reasonable, slices if it’s a party) and serve.