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Muggles Market and Geek Gala 2019

If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!

Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:

  • Cookie Cat Cookies
  • Butterbeer fudge (gluten free)
  • Dean’s I-Want-Pie Bars (gluten free, vegan)
  • Zuul Slime Cake
  • Strawberry Shortcake-ish Cake
    • Cake – yellow box cake mix
    • Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.

 

Cookie Cat
Cookie Cat: brownie cookie with strawberry and plain marshmallow fluff
ButterbeerFudgeTray
Butterbeer fudge tray
PieBars
Dean’s I-Want-Pie Bars are very customizable, gluten free, and vegan
ZuulSlimeCake
Zuul Slime Cake: black cocoa cake with vanilla pudding slime
StrawberryShortcakeIshCake
Strawberry Shortcake-ish Cake
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Coconut Crack Bars – Keto

My first keto-friendly, sugar-free experiment. I came across a post on The Big Man’s World for a coconut crack bar. Many friends have expressed interest in keto-friendly desserts so I wanted to try my hand at one.

This recipe is simple as you just mix three ingredients. However, it proved to be a pain in my butt today as I had to go to five stores to find unsweetened coconut and to Amazon for the syrup. After all of the running around, my bars didn’t turn out like the picture. However, they are very tasty, work well as a frozen treat, and surprised me with the monk fruit maple syrup!

One thing to note is that the recipe is not clear on whether it needs 1 cup of solid coconut oil, melted, or 1 cup of melted coconut oil. It’s possible mine have a bit more than intended leading to a thinner batter.

Curious? Give it a go!

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Coconut Crack Bars

3 cups unsweetened coconut flakes
1 cup coconut oil, melted
1/4 cup monk fruit sweetened maple syrup (I used Lakanto brand)

Line an 8×8 or 8×10 pan with parchment paper and set aside.

In a large mixing bowl, add the shredded coconut. Add your melted coconut oil and monk fruit syrup and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water.

Pour the coconut crack bar batter into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Cut into bars and enjoy.

Storage:
Room temp – 7 days
Fridge – 1 month
Freezer – 2 months