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What do you serve for dessert with a Mexican-themed vegan meal? That’s the question today’s recipe was created to answer. Rather than adapting an already-existing Mexican recipe, I decided to go the other way and create something new using typical Mexican ingredients. Corn, of course, came immediately to mind, here in the form of cornmeal. Pumpkin or squash also appears in the form of pumpkin seeds. The other major ingredient, coconut, is not indigenous to Mexico, but does grow in it’s tropical, coastal areas. In these bars, the crunch comes from the seeds and cornmeal, while the easy-to-make caramel topping contributes to the bar’s dense, moist richness. Try to find coconut in the large flake form for sprinkling on the top. It makes for a more dramatic presentation. Recipe, after the jump…
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