Carob Cocounut Squares

This vegan and gluten-free* no-bake cake is somewhat like a brownie, with coconut for added flavor. Make it, and Enjoy!

Ingredients:

• 1 or 2 Thai coconuts, sold in Asian markets and wholefood stores
• 1 cup shredded coconut, divided
• 3 tablespoons coconut oil
• 1/4 cup agave, amber
• 1/2 cup carob powder
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Cut open the youg Thai coconut. Poor from it the water and use a spoon to scrape out the soft white meat. Place 3/4 cup of the coconut water and 1/4 cup of the coconut meat into a food processor bowl, or other large food processor. 1 coconut should provide these amounts, but since some coconuts hold less water and flesh it may be necessary to use a second coconut. And if there’s too much you can always freeze the extra amount in a freezer safe container for later use in smoothies.
2. Set aside 1 tablespoon of the shredded coconut and add the rest to the food processor bowl, along with the remaining ingredients. Process for 5 minutes or until smooth.
3. Pour mixture into a 5 x 9 pan or glass dish and spread even with a silicone spatula. Refrigerate for 2 hours or more, then cut into squares and serve. Stores refrigerated in an airtight container for 5 to 7 days.

Yield: Makes 16 to 18 squares

* There is a small possibility of carob powder and shredded coconut being contaminated from having been manufactured in a facility that uses wheat and milk, and though most extracts are made with alcohol derived from corn, making them gluten-free, you may want to contact the manufacturers of the products that you are unsure of, to ask if they are truly vegan and gluten-free.