2 cups unsweetened coconut (you can use flakes or chips)
½ cup cold-pressed, unrefined coconut oil
1 tsp vanilla
Topping
1 Tb carob powder
1 Tb coconut oil
Place shredded coconut, oil and vanilla in food processor and blend until smooth. Line an 8”x8” glass pan or cookie sheet with waxed or parchment paper. Spread mixture evenly to about ¼” thickness. Melt carob powder with coconut oil. Drizzle or spread the carob over the coconut. Sprinkle with chopped nuts if desired. Transfer to the freezer and leave to set approximately 30 minutes. Cut into serving pieces and store in a container in the refrigerator.
Recipe adapted from Radiantlife.com
