Dragon Bars Recipe
½ Cup Coconut cream or non-dairy milk
¼ Cup Coconut oil
8 Medjool dates, pitted
1 Tbsp Maple syrup
1 Tbsp Carob syrup (or more maple)
¼ Cup Tahini
2 Tbsp Lucuma powder
¼ tsp Salt
1 tsp Vanilla
6-7 Cups Puffs of choice (rice &/or buckwheat recommended)
¾ Cup Peanut butter
7 Tbsp Coconut cream or non-dairy milk
4 Tbsp Cacao
2 Tbsp Maple, honey, or coconut syrup
In a large soup pot, begin simmering cream, oil, dates, syrup(s), tahini, lucuma and salt on medium heat.
Use a potato-masher to mash the dates and 'blend' smooth as it heats.
Once evently mixed and warm through, turn the heat off and stir in vanilla.
Stir in the puffs and mix evenly until all puffs have been coated.
Press the mixture firmly into a small dish ~ 20 x 28cm and smooth the surface flat.
In the same saucepan (no need to clean first), stir all topping ingredients together over medium heat.
Once smoothly incorporated and warm, spread this mixture evenly over the puff layer.
Put into the freezer to set and cool.
Slice and enjoy. Transfer into a bag that isn't too easy to access or else they may disappear quickly.
Feel free to adjust the sweet levels as desired. The existing levels are thought to be "medium" sweetness for most palates.
Substitute any other nut or seed butter for the peanut butter topping.
Add some crushed toasted nuts on top for a different effect, toasted coconut, or sliced bananas under the topping layer.
If doubling, make sure your pot is big enough to handle all the puff volume during mixing.