Anyone have a recipe for RAW Hello Dolly Bars???

[LNdolls]

I love those little suckers and am convinced I can make a scrumptious raw version and share with my family....

They are made with shredded coconut, chocolate chips, graham crackers, butter, condensed milk, walnuts and in my favorite versions butterscotch chips, too....
They are chewy, gooey and very sweet.

Any great ideas, links to recipes or books that have a recipe???

[Thick]

I know it's not the same, but could head you in the right direction.. http://www.welikeitraw.com/rawfood/2008/02/better-than-sex.html

[LNdolls]

Great recipe for the graham cracker part, for sure... of course I could get distracted for a tiny while and make that creamy dessert first.
THEN get back to the Hello Dolly Bar quest... ;)

[ginadj]

Click Here (http://www.rawfoodtalk.com/showthread.php?t=32072) for a thread with this recipe, I am sure if you page through it there are tips and stuff - Coconut would be a great addition! When I saw this recipe, I thought of that same bar..we called them Magic Bars! and oh yum, thanks for that link - that reminds me of my dear favorite Eclair cake!!

Carawmella Bars

Nut layers:

3 cups walnuts
1 cup pitted medjool dates
1 T. vanilla
good pinch celtic sea salt

Caramel layer:

¼ cup maca powder
1/8 cup mesquite powder
1/8 cup lucuma
1 cup agave or honey
2 heaping T. almond butter(or half cashew)
1 tsp. vanilla
pinch celtic sea salt

Chocolate/Nut Butter layer:

1 cup raw cacao powder
½ cup mesquite powder
½ cup almond butter
¾ cup agave or honey (I used a mix of both)
2 T. fo-ti
1 tsp. vanilla
pinch celtic sea salt

Process all nut crust ingredients in food processor till mixed well, nuts a medium chop.
Press half the mixture firmly into a square baking dish (8x8). Set the other half aside.
In a bowl mix all ingredients for the caramel layer till very smooth, add a touch more honey or agave if needed to make a thick but smooth mixture.
Spread over nut layer and put in freezer till very firm, about 40 minutes.
In food processor blend all ingredients for the chocolate layer till mixed and fudgy.
This will be very thick, don’t overwork your processor.
Take it out of the processor bowl and work it with your hands for a second. The consistency is like a fondant dough. Place it over the caramel layer and press to cover.
Sprinkle the rest of the nut mixture over the chocolate, pressing in into the chocolate layer firmly. This will pretty much fill the pan to the top.
Place in freezer for several hours to firm up. Remove and slice as desired.
This makes a huge batch of candy and should be stored in the freezer.

[LNdolls]

Terrific starting place for the Raw Magic Bars/Hello Dolly - thanks so much!!! I can almost taste them now!

[Diana Cda]

Carawmella Bars ...

Chocolate/Nut Butter layer:

1 cup raw cacao powder
½ cup mesquite powder
½ cup almond butter
¾ cup agave or honey (I used a mix of both)
2 T. fo-ti1. What is "fo-ti" please, anyone know?

2. Also, all the powders mentioned in the rest of the ingredients - mesquite, lucuma, and maca -- are any of these crucial to the recipe? I don't have them and the job situation is worse (unbelievably, it has gotten worse. Thank god I'm raw now! <g>) so I can't buy anything out of the ordinary for a while. Can we make do without these? I hope so but _sometimes_ there can be one or two ingredients that are crucial to a recipe and just wanting to make sure none of these fall under that category.

Thanks!

[JennaHoneyBear]

fo-ti is a chinese herb, i dont think it would provide much flavor, is probably there for its superfood qualities. would most likely be able to skip it and the recipe would turn out fine

not sure about your second question though

[GlimR]

You can leave out the fo-ti. The maca,lucuma and mesquite add so much of the flavor to the caramel layer plus they are the dry ingredients used to get the right consistency. But I have made caramel with dates and a little almond butter, thinned and blended with almond milk....you might use that instead for that layer.