Golden Harvest Cereal Bars: Coconut Macaroons Style

Preparation

1| Preheat the oven to 350°F (180°C)
2| Infuse the Blend: Steep the Golden Harvest blend in 6.8 fl oz (20 cl) of water at 195°F (90°C) for 5 minutes.
3| Place the raisins and the diced dried figs in 3.4 fl oz (10 cl) of the infusion to plump them up for 10 minutes; drain the fruit and set aside.
4| In a mixing bowl, combine the egg whites, melted coconut oil, coconut sugar, 3.2 oz (90 g) of the shredded coconut, the coconut chips and the plumped-up dried fruits.
5| Fill financier molds (or small rectangular bar molds) halfway with this mixture.
6| Roughly crush the corn flakes and mix them with the maple syrup.
7| Place one teaspoon of the maple syrup cornflakes mixture on top of each coconut bar base. Press down with a spoon so that the two preparations adhere together. Bake for 20 minutes.
8| While the bars bake, toast the remaining shredded coconut set aside.
9| Melt the milk chocolate using a double boiler (bain-marie).
10| Once the bars are out of the oven, dip each cereal bar into the melted milk chocolate, then into the toasted coconut. Set aside on parchment paper.
11| Enjoy when the chocolate has sufficiently hardened.