Some foods look nearly too good to eat.
Enter these Cake Bars with Plum Icing.
So pink and pretty that you just want to keep taking pictures.
Or maybe that's just me.
Sophie on the other hand, was more than willing to eat them *right away*
Yep. They are that good.
Cake Bars with Plum Icing
makes about 14 bars
no: gluten, grains, dairy, eggs, soy, nuts, sesame
Ingredients:
2 cups finely shredded coconut
3 tablespoons maple syrup
3 tablespoons fresh squeezed orange juice
2 tablespoons coconut cream (directly from jar, not melted)
Icing Ingredients:
2 black plums (the ones with deep red inside, and black skin)
2 tablespoons coconut cream (directly from jar, not melted)
2 tablespoons maple syrup
2 tablespoons fresh squeezed orange juice
Directions:
Gather all the ingredients for the cake bars and add to a food processor.
Process until well mixed.
Using a spatula, transfer the batter into a rectangular stoneware or glass pan (not greased).
Pat the batter down with the spatula, distributing it evenly in the pan.
Allow to chill in the refridgerator (uncovered) while you make the icing.
To make the icing, slice the plums to remove the pits and add all the ingredients to the food processor.
Blend until everything is well mixed - including the coconut cream (there may be a few specks, no worries, it hardens and looks pretty and speckled).
Use a spatula to spread a nice layer of the icing onto your cake bars.
Cover and refridgerate for several hours until chilled and firm (it took about 3 hours for me).
Slice into bars (if too firm, leave out for a few minutes before cutting).
Serve and enjoy!
FAQ: We buy our coconut products from Tropical Traditions and highly recommend their coconut cream concentrate, shredded coconut and coconut oil :)
