I made this coconut brittle from a recipe at Ricki’s most amazing Diet, Desserts and Dogs blog. She has an amazing array of taste tantalizing tidbits to cook and consume. You should visit there. Here, I’ll reproduce her splendid coconut brittle results. It is good!
- 30ml raw cacao chips
- 30ml chia seeds
- 120ml unsweetened applesauce
- 30ml almond butter
- 30ml water
- 30ml agave nectar
- 5ml vanilla extract
- a wee pinch of sea salt
- 480ml unsweetened shredded coconut
- 30ml sesame seeds
Preheat oven to 120 degrees C and line a cookie sheet with parchment paper.
Pulse cacao chips in a coffee grinder until chopped. Set aside. Grind chia seeds in the coffee grinder until powdery.
In food processor, combine applesauce, almond butter, water, agave, vanilla and salt. Blend.
Add coconut, sesame seeds, prepared cacao chips and chia seeds. Process until it forms a a sticky dough. It should not be smooth and the coconut should not be fully incorporated.
Spread with a spatula on the parchment paper, forming a layer about 1/4 inch thick.
Bake for one hour. If the top is dry, cut into quarters and flip. Cut the quarters into smaller pieces and spread around the pan, leaving spaces between pieces.
Bake another hour. The brittle is done when dry through. Remove pieces as they are ready and continue cooking the remaining.
Allow to cool completely. Store in an airtight container.
Great for take along meals and the kids will love it!