We’re finally geared up to do big shows! For Olympia’s 2014 Love Our Local Fest yesterday, we offered two plated desserts – a lemon bar with fresh strawberry balsamic sauce and a carrot cake with faux cream cheese icing. Both dairy and gluten free. We also had our peanut butter cups along with three candy bars – salty peanut (like a PayDay), caramel crunch (like a Rice Crispy Treat but with caramel instead of marshmallow), and PB&J (like the salty peanut but with chopped dried cranberries) – all held together with a caramel base of coconut milk and honey. I’m stoked on the caramel crunch bar and definitely want to get it in stores – perhaps sandwiched around some sort of creamy goodness in the middle. We were slinging treats from 1 to 9 and, thanks to killer ingredients and a very supportive community, it was a great time.
As lousy at remembering to take photos as I am, these were all I ended up with. So use your imagination…the bars were plated on a white 6″ square plate with a zig zaggy drizzle of the bright red sauce (which was so addictive that I was squirting it on people’s fingers once sold out), and the cake was plated with a sprinkle of cinnamon-coconut sugar. Ingredients on those two below.
Carrot Cake w/Faux Cream Cheese Icing (left)
eggs, coconut sugar, cashews, carrots, coconut oil, almonds, raw dried coconut, palm shortening, raw honey, arrowroot, raisins, walnuts, pecans, apple cider vinegar, cinnamon, lemon juice, Himalayan salt, baking soda, ginger, vanilla extract, lemon extract
Lemon Bar w/Fresh Strawberry Balsamic Sauce (right)
honey, eggs, strawberries, coconut milk, lemon juice, coconut oil, coconut flour, arrowroot, coconut sugar, balsamic vinegar, lemon zest, Himalayan salt, saffron