Most shredded, dried coconut available online and in health food stores is actually desiccated coconut. Chlorinated water is used to clean and sterilize the coconuts once they are opened and peeled. The coconut meat is grated, often lightly pressed to remove some of the milk (moisture) and then it is dried in huge ovens at temperataures between 170°-180° F (76°-82° C). Coconut sold in grocery stores is made from this dessicated coconut by soaking it in corn syrup, propylene glycol and sodium metabisulfate to preserve it. There is a huge difference between raw dehydrated coconut and most store-bought sweetened coconut flakes.

Our raw coconut flakes are great in trail mixes, numerous raw desserts, cookies, Sandy’s Almond Joy Bars (see below), or they are great to snack all by themselves.

We offer raw, unsweetened dehydrated coconut in: fine, small and large coconut flakes as well as coconut chips.

Sandy's Almond Joy Bars

Ingredients
• 1 cup liquid coconut oil - can be melted by placing container in hot water
• 1 cup chopped almonds - try using soaked and dried almonds for added nutritional benefit (see instructions below)
• 3/4 to 1 cup dehydrated coconut

Directions

1. Stir together the coconut oil, almonds, dehydrated coconut (save about one third of it to sprinkle over the top) in a bowl.
2. Pour into an 8 X 8 pan and sprinkle the top with dehydrated coconut.
3. Place in the refrigerator to chill for approximately 45 minutes to 1 hour.
4. Remove and cut into bite-size squares to serve. If it becomes too hardened and cracks when you attempt to cut it, just set it out at room temperature until it cuts easily. Store it in the refrigerator.

Variations

1. Use Frontier Liquid Seasonings without alcohol to give the Almond Joys a different twist.
2. Try a teaspoon or two of Vanilla, Maple, Lemon, Lime, cinnamon, or Mint etc. Add when you are mixing all of the ingredients together.
3. Use some freshly squeezed lemon, lime or grapefruit juice to create a citrus flavor. WONDERFUL!!!
4. Try adding some coconut milk powder or native whey protein to give the bar a creamier texture, or use Wilderness Family Naturals' Coconut Spread.  Using a nut butter> will also have a similar effect.  It gives the bar a bit more substance and makes it more like a nougat.
5. Grind some raw cacao nibs into a powder using a coffee grinder or use our raw cacao powder to make them chocolaty. Then sweeten it with some raw honey, muscovado, or stevia.
6. Add liquid (water, coconut milk, coconut cream, or warmed coconut oil) to a natural sweetener and raw cacao to make a chocolate sauce that you can use to top the almond joy bars.
7. Combine some certified organic, raw cacao powder with some agave nectar to create a wonderfully thick, naturally sweet healthy chocolate topping.

People are amazed at the results when they make this recipe. There are now hundreds of variations of Sandy's Almond Joy bars being made across America.

Almond Preparation

1. Soak almond overnight for 8 to 12 hours. I like to add Real Salt to the soaking water, using about one teaspoon per cup of nuts.
2. Chop in food processor.
3. Place on Teflex sheet (or parchment paper) and place in dehydrator to dry (about 4-6 hours).
4. I also dehydrate these soaked almonds whole for snacks. I place them in a bowl, stir in some Bragg's Liquid Aminos and a little Real Salt, then dry on the regular dehydrator sheets until crispy.

This is a very versatile recipe that can be changed by adding a different
flavoring each time you make it.

Modified from the recipe donated by Sandy Kuntz