(Non- Diabetic Option - Roll in Sugar)
2- Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. Then remove from heat.
3- Add the powdered sugar, powdered soy milk, & salt to the pot & stir.
4- Let the mixture stand until slightly warm to touch, about 20 minutes.
5- Divide the dough into 3 equal pieces.
6- Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even.
7- Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth.
8- Roll each piece into ropes of equal length (don't roll too thin or the dough will break) and push the three ropes together to form a long rectangle.
For the Coconut Filling:
2c Shredded Coconut (no sugar added)
1/2c Agave Nectar or Honey
For the Chocolate Topping:
1 1/4 C Cocoa Powder
1 1/4 C Maple Syrup
1/3 C Coconut Oil (or Cold-Pressed Oil)
1/4 C Cold Water
1/8 tsp Salt
1. Line an 8" x 8" pan with parchment paper.
2- In a bowl, combine Cashews, Agave, Cold Water and Salt, stirring until the mixture is very thick and holds together.
3-Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.
4- In a small bowl, combine the Coconut and Agave. Spread over the cashew mixture and return the pan to the freezer for 1 hour more.
5- In a small bowl, mix the Cocoa Powder, Syrup, Oil, Water and Salt until smooth.
6- Line cookie sheet with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars.
7- Dip each of the bars into the chocolate mixture, then place on the cookie sheet.
8- Pour any excess Chocolate Sauce over the bars, then return to the freezer for 1-2 hours more or until set.