It's here! It's finally here!
Remember that trip I told you about months ago? It's finally here! That's right-- I'm hopping on a plane today and making the most of it. First stop: Iceland.
But not until after a looooong nap on the airplane (crossing my fingers that I actually nap!!). And, of course, the best part of flying: Plane snacks!!
Most plane snacks these days are not good enough to be called "the best part of flying." I've heard many hacks for getting better airline food, from ordering vegetarian to bringing your own travel-sized condiments, but the best hack I've found is to fly with small foreign airlines (South American flights => free bottomless wine => definitely napping the whole time) . When that's not possible, I say bring your own snacks.
My carry on bag ends up being a oversized lunch box, which I'm sure security gets a little giggle out of. This time, I'm bringing these Chewy Coconut Bars with Mango & Pepitas. Made with a coconut-honey caramel, they're extra chewy and soooo good!
And of course there's a chocolate drizzle because who wouldn't add that?!
Anyways, while I'm out I'll be doing my best to share some fun stories with you! I was going to plan ahead, but well, my days ran away from me. Lucky for you, that means you'll get to read a more "live" version of my whirlwind through Europe! Who's ready? (Me!!)
Yields: 9 | Total Time:
- 1 cup finely shredded coconut
- 1/4 cup dried mango, finely diced
- 1/4 cup pepitas
- 3 tablespoons honey
- Dash teaspoon salt
- 1/4 teaspoon vanilla
- 2 tablespoons coconut milk (canned)
- 1-2 teaspoons coconut oil
- Line a 8x8 pyrex dish with parchment or plastic wrap. Leave enough lining to go up the edges of the pan.
- In a small sauce pan (I used a butter warmer) bring the honey and coconut milk to a boil. Do not let it over boil. Stir occasionally. Add the salt and vanilla. Once the mixture reaches the hard-ball stage (Read more about this here).
- While the honey cooks, stir together the coconut, mango and pepitas until evenly distributed.
- Once the honey mixture has reached a hard ball stage, you will need to work quickly (be careful, the honey mixture is extremely hot): Whisk 1 teaspoon coconut oil into the mixture, and scrape the mixture into the coconut mango mixture. Still moving quickly, use a spatula to fold the mixture together. It should begin to clump. Do you best to massage all of the coconut into the honey mixture so that all of the coconut is sticky. If necessary, add 1 extra teaspoon melted coconut oil.
- Once you have a clumpy, sticky mixture, press the mixture tightly into the 8x8 pan. (I use another small pan on top to help me really press down). Place the pan in the fridge for 3 hours.
- Remove the bars from the fridge. Melt the 2 tablespoons of chocolate in a small bowl in the microwave, or over the stove. Drizzle the melted chocolate over the coconut bars. Allow the chocolate to set. After 30 minutes, the bars should have returned to room temperature and will be easier to cut: use a large chefs knife to cut into 8 1-inch bars. Store in an air-tight contain in the fridge. (In cold weather, you may be able to store these on the counter top, but in wamrer weather they will be quite crumbly when they get too warm).