Living Light Culinary Institute Dessert Dream Bars

While in Fort Bragg, California at Living Light Culinary Institute. I had to try almost all the desserts. 

This was one of my favorites and can't wait to try it with carob. I couldn't last to get you all a photo of the whole Dream Bar. 

This recipe is one of Vinnette Thompson's recipes a classically trained chef, Vinette is also a graduate of Living Light Culinary Institute, where she also teaches a variety of classes. 

Chocolate Fudge Coconut Dream Bars
Chocolate Ganache
2 1/4 cups cocoa powder 
2 1/4 cups maple syrup 
1 cup coconut oil


Bottom Layer
4 cups walnuts
4 cups pecans
3 1/2 cups chocolate ganache 
1 cup raisins
1 cup dried shredded coconut 
1 cup dehydrated maple syrup 
1 1/2 teaspoons salt


Top Layer
2 cups coconut meat
1/4 cup agave nectar
2 Tablespoons vanilla
1/2 teaspoon salt
1/4 cup coconut oil (melted)
4 cups dried shredded coconut 
1/2 cup chocolate ganache

FOR THE GANACHE
1. Blend all the ingredients for the ganache until smooth and set aside


FOR THE BOTTOM LAYER
1. In the food processor process 2 cups of walnuts, 2 cups of pecans
2. Transfer to a mixing bowl
3. Repeat with the remaining 2 cups of nuts
4. Add 3 cups of chocolate ganache, raisins, coconut, maple sugar, and salt mixed until thoroughly combined 5. Transfer the mixture to a parchment lined pan and spread into an even layer
6. Place in the fridge to set up


FOR THE TOP LAYER
1. In the high speed blender blend the coconut meat, agave, vanilla, and salt until very smooth
2. While the blender is running add the melted coconut oil and continue blending until smooth transfer the mixture to a bowl
3. Stir in 2 cups of shredded coconut
4. Spread evenly on top of the chilled bars
5. Sprinkle the remaining shredded coconut on top
6. Drizzle the half cup of chocolate ganache over the coconut
7. Place in the fridge to set up
8. Cut in to bars 

http://www.michelesorganicmassage.com/upload/ExpoRecipeBook2009_V5.pdf