Here at Including Cake I have another all time favourite…smoosh bars are a very regular creation at my house. In actual fact it’s rare that I don’t have a batch to hand since they freeze so well and defrost so quickly.
My absolute favourite flavour is this choc-orange smoosh bar, although gingerbread comes in a close second (a favourite flavour in my family). This version is another super simple recipe in which the ingredients are simply blitzed and then ‘smooshed’ together hence the nickname which then stuck.
I’ve been playing around with carob for a few months now and so wanted to create a new smoosh bar flavour that really gave carob centre stage…if you love the flavour of carob and coconut…this is the bar for you. Coconut is also very reminiscent of summer, pina-coladas and sun cream, hence why coconut is popping up a fair bit in my recipes are the moment. It pairs really well with the sweetness of the carob with its hints of caramelly flavour, further intensified by the dates.
The recipe makes a small batch- a weeks worth of mid-morning snacks. You can easily double or triple the recipe as I usually do. The bars are shelf stable and will keep for a couple of weeks without needing to be refrigerated although of course you can chill if you prefer.
Recipe: Carob and coconut smoosh bars
(makes approx. 7 snack bars)
100g unsweetened desiccated coconut flakes
20g coconut flour
20g carob powder
10g chia seeds (optional for an extra nutritional kick)
Add all ingredients to a food processor and blitz for a short time until you have a fairy fine slightly sticky ‘dough’. If the mixture appears too add up to a tablespoon of water, or if too sticky add a little exra coconut flour.
The mixture should just be sticky enough to that when ‘smooshed’ down (I use the bottom of a small lined loaf tin and the flat end of a rolling pin) it holds together well.
Chill the packed mixture in the fridge for an hour before cutting into bars.