HIBISCUS & CARAMEL COOKIE BARS - DESSERT MEDICINE

Coconut is one of the best ingredients for making raw cookies, or other desserts that require a rich and buttery texture. These beauties by Julia Corbett, of Dessert Medicine are paired with hibiscus, giving them a tart and sweet quality, along with a dose of Vitamin C. Top that with caramel & chocolate, it's like dessert heaven. 

HIBISCUS & CARAMEL COOKIE BARS

Makes 16 squares

HIBISCUS COCONUT COOKIE ||

::: 4 cups coconut flakes

::: 1/4 cup coconut butter

::: 4 dates, pitted

::: 1/4 cup raw honey

::: 2 tsp hibiscus powder

::: 2 T lucuma powder

::: 1/2 vanilla bean, scraped (optional)

::: 1/4 tsp sea salt

METHOD ||

In a food processor, mix the coconut flakes and coconut butter until combined (or use high power blender on low).
Add all remaining ingredients to the food processor and mix until a loose dough is formed.
Line a 8”x8” brownie pan with parchment paper and press the cookie mix into the bottom.
Place another piece of parchment on top and roll a straight sided glass over the top to compact the cookie, if desired.
Remove parchment and chill while making caramel.

LUCUMA CARAMEL

:::  3/4 cup dates

::: 1/4 cup honey

:::  1/4 cup lucuma powder

:::  1/2 cup coconut oil (solid is best)

:::  1/2 vanilla bean, scraped (optional)

:::  1/4 tsp sea salt

METHOD ||

1. In a food processor or high power blender, add all ingredients. 

2. Mix until combined into a smooth thick paste (add more lucuma if the coconut oil separates).

3. Gently press mixture on top of cookie, evenly distributing. Set aside while melting chocolate.

CHOCOLATE TOPPING

::: 3 ounces dark chocolate (Kiss of Venus rose chocolate was used in this recipe)

::: 2 T coconut oil

METHOD ||

Melt chocolate over a double boiler until melted fully, over low heat. 

Pour over caramel and tap the pan to distribute evenly. Chill until partially set, about 30 -45 min.

Cut into the top of the chocolate, scoring so it doesn't crack, then chill again for a few hours. If it starts to crack, just let it fully chill and cut 2" squares. Serve!!

Julia Corbett is a sweet alchemist, chocolate maker and botanical artist. Inspired by nature, sharing beauty through the sensory experience, and lifting it higher is the Dessert Medicine way. Through years of personal discovery, living on a farm and growing cacao, planting medicinal herbs and simply being immersed in nature, it was clear this was a path to things greater than food and diet alone. Self taught in the culinary arts, studied in photography. Combining it all, into what it is today took over 8 years of transformation to arrive at Dessert Medicine. The chocolate bars are a recent addition, and are proving to be just the medicine necessary for heart healing and awakening to the edges of feeling. In more scientific terms, the cacao is a vasodilator, which opens the blood vessels, and then channels whatever medicine combined with the cacao even further into the body, in addition to the medicinal benefits of cacao. Bliss out, fully!