Yeti Bars


I thought I'd try to come up with another baked something with a sasquatch/yeti theme. This time it's definitely inspired by Yeti, especially with the mix of goji berries and crystallized ginger. These bars are white and "furry" with coconut. They don't take a ton of time to make, though they do require a little cooling between steps. Bonus, they're #paleo


Yeti Bars


Base:

Baked base, ready to be cooled

1-½ cups Almond Flour

½ cup Desiccated Coconut

½ cup Goji Berries

½ cup Crystallized Ginger

⅓ cup Coconut Oil

⅓ cup Maple Syrup

1 Egg


Topping:

¾ cup White Chocolate

¼ cup Heavy Cream

1/4 tsp Himalayan Pink Salt

Coconut (flakes, shredded, or desiccated)


  1. Preheat oven to 350F.

  2. Add the almond flour and desiccated coconut to a bowl.

  3. Dice up the goji berries and crystallized ginger, then add to the bowl. Mix these items together to prevent the clumping of berries or ginger.

  4. Add in the coconut oil, maple syrup, and egg. Mix well.

  5. Grease a 6”X10” glass pan (a common small glass baking dish size), then spread mixture evenly in the pan.

  6. Bake at 350F for 20-23 minutes.

White chocolate ganache and coconut

  1. Allow bars to fully cool before starting the topping. It’s recommended that you chill in the refrigerator for 1 hour.

  2. In a small bowl, add the white chocolate, cream, and salt. Microwave for 30 seconds, pull out and stir. Mix this together until it's smooth.

  3. Spread this basic white chocolate ganache over the cooled pan of bars evenly. Cover lightly with coconut.

  4. Place in the fridge for 10 minutes to solidify the ganache a little.

  5. Pull out the bars and slice them into bars or triangles (like mountain peaks). ENJOY!



Cut into triangles reminiscent of mountain peaks

Side view - packed with goji and ginger


Notes: The grocery store was out of desiccated coconut, so I grabbed a bag of Bob's Red Mill Coconut Flakes. I put a 1/2 cup into a food processor and pulsed until it was in the desiccated state. Desiccated coconut just seems to hold up better in cookies and bars.


The crystallized ginger that I found was in these large cubes. It made chopping it up seemingly easy, but so sticky! It's easier to do a little at a time until you have your 1/2 cup fully diced.


These are easily stored in a container in the fridge or as a treat for the office.

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