This is a recipe I adapted from Full Moon Feast and is my take on the Transit Bar sold at Three Stone Hearth. These delicious and satisfying bars are naturally sweet and shouldn't be an assault to your blood sugar since they're balanced with healthy saturated fat (from the coconut products) and protein from the addition of the collagen (if you're vegetarian you can omit this or substitute a protein powder of your liking). You can add more super foods to your liking such as raw cacao or maca powder (just to get you started thinking!) to give these bars an extra punch of nutrients. They make a great on the go snack. Are kid friendly and mother approved:)
1½ cups dates, pitted or dried figs or prunes.
½ cup coconut butter, softened (placing the jar of coconut butter in a bowl of warm water for 5 to 10 minutes should do the trick)
1 teaspoon finely grated lemon zest
2 teaspoons extra virgin coconut oil, melted and slightly cooled
⅓ cup unsweetened shredded coconut, plus more for coating (optional)
3 tablespoons collagen hydrolosate (I use this one)
3+ tablespoons raw cacao powder (optional)
Pulse the pitted fruit (I like to rough chop the dried fruit first so the food processor doesn't overheat) in a food processor until a paste forms. Add the coconut butter and citrus zest. Pulse until combined. With the processor running, slowly pour in the melted coconut oil through the tube. Add the shredded coconut, collagen and cacao and pulse again until well combined. Make any adjustments to your liking.
Line a loaf pan with parchment. sprinkle coconut on the bottom of pan to coat if desired. Place the “dough” in pan and flatten. Sprinkle more coconut to cover.
Refrigerate until firm, 20 to 30 minutes. Transfer to a tighly sealed container and store in the fridge or a cool, dry place. Will keep for about a month.