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Doce de Grao - Garbanzo Coconut Bars

Ingredients

4 cans of No Salt Added garbanzo beans ( do not wash, drain well and peel of the shell)

8.2 oz of frozen grated coconut defrosted

3 cups of sugar

(if you want the bars to be softer and less sugary then add 2 cups as I did in this recipe)

13 cardamom ground to powder (prefer the fresh powder)

1/4 tsp of salt

4 tbsp of butter

Directions

* Mash the shelled beans to a paste as shown

* In a non-stick pan add the grated coconut, mashed beans, cardamom and sugar on medium heat stir with a wooden spatula it will become softer as the sugar melts. Keep stirring slowly and continuously for 45 minutes. Add the butter and stir till the mixture pulls of the side of the pan and does not stick to the spatula.

* Butter either a 9×9 pan or 9×7 pan and flatten the mixture evenly. Cut diamond shapes and cool. Once cooled take each piece out carefully with a flat knife and you can store refrigerated for about a week or two.


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