Diviana Nectar Cookie Bars

By Chef: Julia Corbett
Posted: October 26, 2011 


Click to rate this post!
[Total: 0 Average: 0]

The unique flavor of this herbal honey inspires a wonder into the ingredients and process used to make it.

Yield: 24-30 bars


Cookie Layer:

  • 1 4.7oz jar Diviana Nectar
  • 3 c coconut flakes
  • ¾ cup brazil nuts
  • 7 large dates, pitted
  • 3 T raw honey
  • ¼ tsp Himalayan salt
  • pinch fresh nutmeg & cinnamon

Chocolate Layer:

  • 1 c arriba cacao paste
  • 2 T coconut oil
  • 4-5 T liquid raw honey
  • pinch salt
  • pinch nutmeg & cinnamon
  • 1/4 tsp vanilla bean powder, or 1/2 vanilla bean


For the Cookie Layer place coconut and brazil nuts in a food processor and mix until a flour forms.  Add all remaining cookie layer ingredients and mix until forming a dough.  Press into a glass 8×12 pan or cookie sheet.

For the Chocolate Layer melt cacao paste over a double boiler by placing 1″ water into a pot over low heat, and a glass bowl larger than the pot to rest on top, so the bowl isn’t touching the water.  Chop cacao paste into small chunks if necessary.  Alternatively place cacao paste into bowl in a dehydrator and melt at 105 degrees.  Once cacao is melted, add coconut oil and stir until melted.  Add remaining ingredients and mix until smooth.  Pour over Cookie Layer and smooth out the top.  Chill in refrigerator until chocolate is hardened, about 1 hour.  Cut into small bites and Enjoy!