Today, as I cooked and then, while I cleaned the kitchen, wrote this blog post, and still now, when I’m getting ready to walk to a friend’s house for dinner, it rained. Steady, relentless rain. For hours. It could so easily be depressing. Many days that’s what would happen. I would permit myself to be ruled in a negative way by something completely out of my control. But today, in addition to supporting the Spring’s new growth, I somehow managed to use the rain as fuel to reinforce all the things in my life that seem right: this morning’s an amazingly deep yoga practice with several people I love a lot; preparing to teach my first public group yoga class on Monday; my sweet cat asleep on the couch, still alive and reasonably healthy despite being just a few weeks away from turning 17 years old; the coziness of my apartment; a perfect mix of music that included this song, which has been playing in my head ever since I saw Morgan Geer’s Drunken Prayer open for Freakwater this past March and which I don’t own; and being awake to the luxury of this time alone, being in my home, cooking, and appreciating all that I have instead of focusing on what is not. I’m not sure why the rain was uplifting today instead of being depressing, if this is just grace or if it’s the result of a decision I made yesterday to be happy even if it wasn’t coming naturally. Probably both. Whatever the reason, I’ll take it. With so much gratitude for all that I have, including the ability to choose happiness and have it work.
I don’t suppose I can compare all of that to these Congo bars. Or maybe I can. They’re quite special. And while I don’t suppose any dessert that tastes this good will ever qualify as being actively healthy, this one comes damn close, especially when compared to other sweets. If you try the recipe, I hope you enjoy it as much as I always do. And, if you have any leftovers, store them in the fridge. It’s best eaten warm but cold is good too.
Congo Bars, adapted from Terry Walters’s Eat Clean Live Well
1/2 t. virgin coconut oil
1 c. teff flour
1 c. almond flour
2 t. baking powder
1/2 t. sea salt
4 oz. natural applesauce (I use the single-serving containers)
1/2 c. maple syrup
1/2 c. honey
1/2 c. cashew or sunflower butter
2 t. high-quality vanilla extract
1/2 c. chopped walnuts or pecans
1/2 c. unsweetened coconut flakes
1/2 c. dark chocolate, cut into chunks
Preheat the oven to 350; use 1/4 t. coconut oil to grease a square baking dish.
Combine the dry ingredients in a large bowl. Whisk together the applesauce, maple syrup, honey, nut butter, and vanilla in a separate bowl, then add the wet ingredients to the dry and stir to combine. Mix in the nuts and coconut. Transfer the mixture to the baking dish, smooth the top, and draw four long trenches across the batter.
Melt the chocolate and remaining 1/4 t. coconut oil in a small pot, either on the stove or in the oven, being careful not to let it burn. Once the chocolate has melted pour it into each of the four trenches. Use a table knife to create a swirl (or, like mine, swirls and a splotch) across the top. Bake for 35 minutes or until a knife in the center comes out clean.
If you can manage to wait, allow the pan to cool for at least a half hour before you dig in. The bars are delicate and likely won’t hold together if they’re too warm. Serve as is or with a dollop of yogurt.