coconut & chocolate squares
I need to stop here for a moment and acknowledge what I am doing.
Since we moved to Germany, a year and a half ago I didn't do much. I was basically a mom and a housewife, studied some German and that's it.
Being a housewife is by no means my vocation. I don't want it, I don't enjoy it much and many days it puts me down. And to be honest, I am not so good at it.
So this year and a half passed through, with me questioning more and more the move here, missing home throughout my bones and doubting any wish and thought that tangled with the idea of a future.
I don't want to apologize thinking that I deserve more than being a housewife, that there is something out there that I'll be good at more than being a housewife. Like being a midwife.
I am still doubting my professional future and there are many days that I think I will be a housewife forever.
But. Here comes the but.
After so many months of being utterly unproductive something started shifting. This blog.
Just the idea and decision to go for unrefined sugar, the planning and thought, the baking itself (and baking and baking and baking some more - because what you see here is after many experiments to get to just the right recipe), the photos taking and finally posting here - this has filled a hole.
I still want to be a midwife, it's my dream and I believe I will be good at it. But till then this here is my corner, you know?
And it is MINE. I am the one who plans and thinks, I am the one who produces and I am the one who messes a few badges of coconut bars till I get to the right ones. At the end I blog about a recipe I created, and that's huge for me.
You can probably only understand what I am talking about, if at some point in your life you felt unproductive and even useless at times. If you didn't, take my word for it and don't go there. Purpose is everything.
150g butter, melted
100g agave syrup
zest of one organic lemon
200g desiccated coconut
for the chocolate cover:
50g coconut oil
50g almond butter, unsweetened
2tbsp cocoa powder
30g agave syrup
In a bowl, using a whisk, mix the melted butter with agave syrup.
Add the lemon zest, flour and coconut and mix.
Grease a square baking form (I used 28X18cm, but you can use a smaller one and have thicker bars) and pour the mixture into it.
Using a spatula even the top and bake for approx. 25 minutes, till the bars are golden.
After baking leave to completely cool, remove from the tin and cut however big and to whatever shape you like.
To make the chocolate cover, melt all ingredients together in a sauce pan. Transfer to a deep plate or a bowl and dip half of each bar in it.
Lay the bars on a tray covered with parchment paper. Cool in the fridge.