In my quest to reduce the sugar on my plate, in my hand, hiding in the glove compartment…, I am learning to save my sweet allotments for something really yummy! And these dessert bars are just fantastic! A dear friend of mine (big hug to you Lisa G!) gave me the recipe from her stack of favorites, and my daughter Lauren and I enjoyed building in some new flavor combinations. So wish you could smell these right out of the oven! Wafting coconut, pecan, and cherry aromas! And each bite… THE PERFECT DESSERT with a cup of hot tea or coffee. Even better when shared with a friend!
1) Use a food processor and pulse together the ingredients for the crust:2 cups almond meal (I LOVE Trader Joe’s almond meal… inexpensive and perfect in the recipe!) 1/4 teaspoon sea salt 2 tablespoons coconut oil 1 tablespoon vanilla extract 1/2 to 1 tablespoon water
When mixed well, press dough in an 8×8 glass baking dish. Bake at 350 degrees for 12-14 minutes.
2) While the crust is in the oven, prepare the streusel topping by pulsing together the following ingredients. Be sure to add the pecans and the coconut on the last pulse so they aren’t pulverized:1/4 cup coconut oil 1/4 cup almond meal 3 tablespoons organic sugar 1/2 teaspoon sea salt 1 cup pecans 1/2 cup shredded coconut
3) When the crust is finished baking, spread with 1 to 1 1/2 cups of cherry preserves. Sprinkle streusel topping over the fruit. Bake at 350 degrees for 15 – 18 minutes. Allow to cool for half an hour and then move to refrigerator. As they really cool, they set-up well and make cutting into squares much easier.
And think of the many other combinations… try any fruit spread that tickles your fancy! We are going to attempt a cheesecake filling instead of fruit and see how this combination tastes. If it’s a winner, we’ll post soon.
Enjoy the treats! We have a pan cooling as I type… getting the hot tea ready! When can you be here?
Joyfully Yours! Deana