...sinfully sweet, enticingly rich, and absolutely delectable!  Gabriola Bars are the more healthful cousins of the popular Nanaimo Bar.  They are named after beautiful Gabriola Island where much of "The Natural Gourmet" cookbook was written.

BASE:
1/2 cup butter
2 TBSP honey
1 egg
1 tsp vanilla
5 TBSP carob powder
1 cup coconut
2 cups crushed Graham Crackers
1/2 c nuts (optional)

Cream butter and honey, add egg and vanilla, then remaining ingredients.  Press into a 9 x 9 inch cake pan.  Chill.

FILLING:
4 TBSP butter
5 TBSP honey
1/2 tsp vanilla

Cream butter, honey, and vanilla, then add one of the following:
- 6 oz softened cream cheese
- 1/2 - 2/3 cup blenderized milk
- 3/4 cup ricotta mixed with milk powder to thicken

Blend until smooth.  Spread over base and chill thoroughly.

ICING:
1 1/2 TBSP butter
1 1/2 TBSP honey
3 TBSP carob syrup (see below)
3 - 4 TBSP non-instant milk powder, or 'blenderize' instant powder until it's fine.

Cream butter and honey.  Stir in carob sauce.  Blend in milk powder until smooth.  Spread over filling.  Chill several hours.  Cut into small bars.  (If they seem too soft, put them in the freezer for a while).

CAROB SYRUP
To get away from the 'raw' taste of carob powder or to substitute for melted chocolate make carob syrup.  Use 2 TBSP syrup for each square of chocolate called for in a recipe.
Combine equal amounts of carob and water and 1 TBSP oil for each 6 TBSP carob.  Simmer for 4-5 minutes, it will become very smooth.  Store in the refrigerator.

From The Natural Gourmet Cookbook written by Cindy Panton-Goyert

Cindy Panton-Goyert