Tag Archives: Coconut

Blueberry Coconut Larabars


The blueberry muffin Larabars are my favorite. Therefore, they can’t be found at any grocery store within a 5 mile radius. We saw some in LA last time we were there and I contemplated buying another suitcase to get them home. But then I bought a pair of shoes and a cake stand. So, I have priorities.


So I set out to make my own Larabars. And I have to say, with a few tweaks to the ingredient list, they are not bad at all. I’m calling them Mollybars since they are just different enough from the original. Now, if I could just find dried blueberries on the cheap, I’d be all set… Better stick my favorite deal-finder Erica on the case.

Blueberry Larabars Mollybars, makes 10 bars

-2 cups raw cashews
-1 cup dried blueberries
-1 1/4 cup medjool dates
-1/2 cup unsweetened coconut flakes
-zest of one lemon
-1 vanilla bean (pretty sure the extract won’t work in this case)

Start removing the pit from your dates, zesting your lemon and taking the vanilla seeds out of your vanilla bean.


Next add the cashews to a food processor and give them a whirl.

You want a few chunks in there.

Add the cashews to a bowl and put the blueberries into the food processor. Process for about 30 seconds. They won’t really do much, but I was telling myself they got softer. Who knows.

Add the dates to the blueberries and proces for about 20-30 seconds, until a large ball forms.

Add the date/blueberry mixture to the bowl with the cashews.

Add the coconut, vanilla, and lemon zest. Mash with your hands for a while. Really use the old elbow grease.

At some point, you will be thinking that there are too many cashews and they are not going to mix in. Have patience little grasshopper; it will work. Tah-dah!

Line a baking dish (I used 8×8) with parchment paper and press the mixture into the dish. Cut into bars or squares.


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No-bake coconut delights

The last few years I have attended a cookie exchange with my girlfriends, most of whom I’ve met through running. I know a cookie exchange sounds like something your grandmother might do, but for us it’s an excuse to see each other outside of the 7am hour and in our normal clothes. And to shove our faces with cookies. Oh, and also to try out new cookie recipes. Correction: most girls try out new cookie recipes, but I’m not allowed to because a few members of the group are a little addicted to this recipe (fine with me: these are no-bake and require 4 ingredients!). Last weekend there was talk of a fight breaking out over the leftovers. I wouldn’t want to be the subject of the wrath of any “coconut crack” addicts; if it came down to it and I had to run, b*tches be fast. So I always make extras.

Coconut delights, aka “Coconut crack”, makes about 3 1/2 dozen (depending on how big you make them)

-1/2 cup butter, softened
-2 cups powdered sugar
-1 package (5 1/3 cups) sweetened shredded coconut
-1 cup chocolate chips (I use milk, but semi-sweet will work too)

Let’s do this:

Combine the powdered sugar and coconut in a large bowl.

Add your softened butter and combine with a fork (if you double the recipe, you might break out the hand mixer to save your biceps).


Form the coconut/sugar/butter mixture into small balls (about a tablespoon, but it doesn’t really matter since these are no-bake!) and place on parchment paper. Make an indent at the top to hold your chocolate:


Now time to melt the chocolate. You can melt the chips in the microwave, but I make a DIY double boiler like this:


Add your chips once the water heats up.


Stir constantly until the chips are melted.


Use a teaspoon to add a dollop of chocolate to the top of each cookie.


Let the chocolate harden for about an hour.



Serve with a side of coffee: _MG_0111.jpg


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Sunday night at Naveen’s and raw “cookies”

Sunday night my friend Ling invited us to dinner at Naveen’s Cuisine. Oh, the fun that was had! This is evidenced by the fact that I failed my sobriety test (note: this is both contacts making it into the case, clean and with solution). Unfortunately, the next morning, both contacts were in the case, but there was no solution. One point Naveen.

Naveen’s is BYOB and we had a blast making traditional and healthy Indian cuisine. Look how cute it is (apologies for the poor pictures – I brought the point-and-shoot in an effort to look less crazy, but I blew my cover when I took 15 pictures of my plate):

Before the room started spinning, I learned a lot from Naveen!

  • Be sure to chop up the stems of your fresh cilantro, not just the leaves – the stems have a lot of flavor!

  • I need to pick up Chat Masala – an Indian spice made from green mangoes. It was delicious!
  • Cutting onion techniques: Cut off the root and stem, then rinse under water to remove some of the sulfur so your eyes don’t water (watering is caused by sulfur from the onion mixing with the water in your eyes). Make your first cuts of the onion lengthwise, then cut the other direction moving from stem to root – it holds together better this way.
  • When you have a lid on your pan, make sure when you lift it to let the steam drip back into the pan – the steamy water has flavor you don’t want to let escape! See below:

  • Naveen cooks his basmati rice with 1 1/2 cups water to 1 cup rice.
  • Always pick frozen veggies over canned if fresh is not in season!
  • Don’t bang your metal utensils on the side of your pans. The lid forms a seal around the pan and the more you tap your utensils on the pan the more you damage the seal.
  • Most importantly, with any recipe: If you like something, add more of it. If you don’t, leave it out!

Another weekend adventure was to make raw “cookies” that were lent-friendly (i.e. no added sugars).  The result is something between and amazeball and a Larabar. I put cookies in quotes because they don’t taste much like a cookies and they aren’t baked, but they kinda look like cookies if you don’t have your contacts in and you are super hungry.

The inspiration was this RAW Kitchen Sink cookie:


You’ll need:
1 cup sliced almonds
1 cup oats
3/4 cup shredded unsweetened coconut
2/3 cup raisins
1/4 cup goji berries (optional, I used them because I had them – add a few more raisins if you want to omit these)
1 T coconut oil
1 vanilla bean
1/8 c cacao nibs (or chocolate chips)
1/2 t sea salt



Let’s do this:
Start by pouring some warm water over your raisins and goji berries. Set aside to plump.

Add coconut to your food processor and process for about 30 seconds, so it looks like this:

Scrape out your vanilla bean and add to the bowl.

Process again for 10-20 seconds.

Add the almonds, coconut oil, oats, and salt and process about 20-30 seconds (longer if you use whole almonds rather than sliced).

Drain the raisins and goji berries and add to the food processor, process about 10-20 seconds, until well combined. Add the cacao nibs (or chocolate) and pulse a few times (I like “chocolate chips”  in mine so I just pulse 2 or 3 times).

Scoop out of the food processor with a cookie scoop if you have one – otherwise you can just roll them into balls with your palms. This made about 15 “cookies” for me, but you can make them smaller or larger if you like!

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