Photography by: Cuneyt Akeroglu (Left) and Bernadette Mira (Right)
Hello my fellow fashion lovers and foodies! This week I am doing a double recipe, because the very talented, model and mother Jourdan Dunn has inspired me to do two dishes. (HOPEFULLY the second one works out just as much as this one…fingers crossed everyone.)
I have spent this past weekend and part of this week being engrossed in Jourdan’s world. I found myself laughing and enjoying her channel on YouTube WELL DUNN that features her talents in cooking. With special appearances by fashion models and artists such as Karlie Kloss. Jourdan Dunn, is also an inspiration to me personally. Being a black woman has its difficulties, especially when I was a little girl. Growing up, there weren’t many black women for me to look up to. I would go to a store and buy a magazine and hardly ever saw someone who represented what I look like. Now, its refreshing to see black women such as Jourdan on the cover of Vogue. She is one of the many black women to open doors for those black girls wanting to be models or anything for that matter. Thank you Jourdan for being a strong, black woman and opening those doors.
Other than being an unstoppable model who was voted “Model of the Year” in 2008, I found out that Jourdan Dunn has a deep love for spicy food. Thai food in particular. You can watch her adventures to Thailand in this video. The recipe that I will share with you guys today, is not on the spicy side, BUT if Jourdan is reading this, I am up for the challenge Jourdan. I will give you a spicy dish for the next recipe you inspired!
For now, everyone enjoy this sweet, crunchy and delicious recipe…
Coconut Spice Bars
Adapted from Green Kitchen Stories Quinoa Chocolate Bars
Makes 5-6 bars
1/2 cup of puffed rice cereal (honey)
1/2 cup of finely chopped candied ginger
1/2 cup of sunflower seeds
1/2 cup of chopped walnuts
1/4 cup of shredded coconut
1-2 tbsp of melted coconut oil
1/2 cup of peanut butter or any nut butter
1/2- 1 cup of melted dark chocolate (lindt dark chocolate)
1/2 tsp. of red chili pepper flakes
pinch of sea salt
more shredded coconut nut to cover on top
Heat proof bowl to melt chocolate
Small loaf pan or medium size pan to pat down bar ingredients
Cooks notes: I keep my bars frozen so they don’t completely melt.
1. In a medium size bowl, combined the first seven ingredients with a spoon. You might need to get dirty and use your hands, but that is the fun part.
2. After combined, pat the bar ingredients down in a parchment lined pan. I made the bars pretty big while using a 9 by 11 loaf pan, but you can use any type of pan. Just make sure it fits in your freezer and that all the ingredients are patted together.
3. Freeze for 1-2 hours.
4. While the bars are freezing, melt the chocolate in a double boiler. Here is a video showing how to melt chocolate. Video.
5. Once the chocolate has melted, set aside for a second and take the bars out of the freezer.
6. Pour the melted chocolate over top the bars, while spreading it evenly with a spatula. Quickly add the red pepper flakes, sea salt and extra shredded coconut to fully cover the bars.
7. Freeze bars again for another hour to 2 hours.
Photo by. Bernadette Mira