Wednesday, April 29, 2009

Coconut Chocolate Chip Bars


For the past 2 years my Mother has done an awesome job in selecting cook books as Christmas presents. This year it was Ania Catalano's Baking with Agave Nectar. I am having so much fun working through this book! This latest recipe was very, very good. I highly recommend these bars, and if you haven't yet used agave nectar as a sweetener, give it a try. You will be pleasantly surprised!

Coconut Chocolate Chip Bars
CRUST:
1/2 c. unsalted butter or non-hydrogenated butter substitute (I used coconut oil)
1 1/3 c. whole wheat pastry flour
pinch of sea salt
FILLING:
2 large eggs, beaten
1/2 c. light agave nectar
2 t. vanilla extract
2 T. whole wheat pastry flour
1/2 t. sea salt
3 ripe bananas, mashed (I used 2 very large)
3/4 c. walnuts (I omitted)
1 c. grain sweetened chocolate chips or carob chips
1 c. dried, unsweetened coconut

Preheat oven to 350 degrees. To make crust use electric mixer or pastry blender to cream butter flour and salt. Press lightly into 9x13 baking dish. Bake for 10 minutes.
To make filling add filling ingredients together and pour over crust. Bake an additional 20-25 minutes or until golden brown. Cool , then cut into bars. Store in refrigerator.

4 comments:

Joelen said...

I'm a sucker for chocolate chips and pairing with coconut sounds wonderful!

elly said...

These sound so great! I've never cooked with agave before but this looks like a great place to start.

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Lisa said...

oh what yumminess! It must be tried in the Sorenson home!