These dessert bars were concocted by one of the Expo committee members. Items such as goji berries, ginger, and Himalayan pink salt can all be found in the Himalayan region where the yeti is said to roam. These also make great holiday treats!
Base:
1-½ cups Almond Flour
½ cup Desiccated Coconut
½ cup Goji Berries
½ cup Crystallized Ginger
⅓ cup Coconut Oil
⅓ cup Maple Syrup
1 Egg
Topping:
¾ cup White Chocolate
¼ cup Heavy Cream
1/4 tsp Himalayan Pink Salt
Coconut (flakes, shredded, or desiccated)
Baking:
Preheat oven to 350F.
Add the almond flour and desiccated coconut to a bowl.
Dice up the goji berries and crystallized ginger, then add to the bowl. Mix these items together to prevent the clumping of berries or ginger.
Add in the coconut oil, maple syrup, and egg. Mix well.
Grease a 6”X10” glass pan (a common small glass baking dish size), then spread mixture evenly in the pan.
Bake at 350F for 20-23 minutes.
Constructing:
Allow bars to fully cool before starting the topping. It’s recommended that you chill in the refrigerator for 1 hour.
In a small bowl, add the white chocolate, cream, and salt. Microwave for 30 seconds, pull out and stir. Mix this together until it's smooth.
Spread this basic white chocolate ganache over the cooled pan of bars evenly. Cover lightly with coconut.
Place in the fridge for 10 minutes to solidify the ganache a little.
Pull out the bars and slice them into bars or triangles (like mountain peaks). ENJOY!
Expect more fun posts between press releases and guest speaker interviews!