Bikram, Baptiste, Inferno Hot pilates Retreats in Vermont, Puerto Rico, & Maui Hawaii

Bikram yoga Vermont, Inferno Hot Pilates, Wellness Vacation, Bikram yoga Puerto Rico, yoga retreats vermont, hot yoga classes, power yoga hawaii, Baptiste Yoga, Meditation,

Bikram Yoga Retreat Mendon Vermont, Bikram Yoga Retreat Puerto Rico, Bikram Yoga Retreat Maui. Great yoga, eat amazing food, meet wonderful people... and laugh A LOT!! Bikram yoga is a beginning yoga class comprised of 26 basic hatha postures, each one practiced twice, in a warm room. The heated room will allow you to heal faster, stretch deeper, feel better without injury. Set up like a chain reaction, the series of postures is designed to continually warm you up so from the beginning to the end of class you will never go into a posture underprepared. You will work your body and mind from the inside out, fingertips to toes, bones to skin - touching on every muscle, ligament, tendon, internal organ in your body - you will feel great!  The series & class is always the same wherever you are on the planet - but you will never have the same class twice! Challenging, rewarding at every level, NO EXPERIENCE NEEDED

 

SAVE THE PLANET - IT IS THE ONLY ONE WITH CHOCOLATE!

As promised Friday ....HERE'S THE RECIPE - CONGO BARS - THANK YOU SARA M!

CongoBar-Pic.jpg

Congo Bars

Recipe makes 64 bars

These classic chocolate- fudge- and- coconut brownies, known as Congo Bars, are insanely good, and much better than any butter, sugar, and flour version. I think these rich little bars might be my favorite indulgence. Maybe it’s because I love raisins and nuts in chocolate, and the flaky coconut layer on top seems to melt in my mouth.

equipment

High- speed blender, food processor

Fudge Base

4 cups walnuts, preferably soaked and dehydrated

4 cups pecans, preferably soaked and dehydrated

3 cups Chocolate sauce (recipe below), chilled

1 cup black raisins

1 cup dried shredded coconut

1/2 cup maple syrup powder

1/2 cup coconut butter/oil, warmed to liquefy

1 1/2 teaspoons sea salt

In a food processor, process 2 cups of the walnuts and 2 cups of the pecans until they just begin to release their oils. Transfer to a mixing bowl. Repeat with the remaining 2 cups of walnuts and 2 cups of pecans.

Add the Chocolate Sauce, raisins, coconut, maple powder, coconut butter/oil, and salt, and mix until thoroughly combined.

Transfer the mixture to a parchment- lined sheet pan and spread into an even layer.

Place in the refrigerator to chill and set.

Vanilla Coconut topping

2 cups young coconut meat

1/4 cup agave nectar

2 tablespoons vanilla extract

1/2 teaspoon sea salt

1/4 cup coconut butter/oil, melted

4 cups dried shredded coconut

In a high- speed blender, blend the coconut meat, agave nectar, vanilla, and salt until very smooth and shiny. With the blender running, add the coconut butter/oil and continue blending until fully emulsified. Transfer the mixture to a bowl.

Stir 2 cups shredded coconut into the mixture and spread it in an even layer onto the chilled fudge base. Sprinkle the remaining 2 cups of shredded coconut over the blended layer.

Place the pan in the refrigerator to chill and set, about 30 minutes or more.

Cut into 64 bars, cutting lengthwise into 4 pieces and crosswise into 16 pieces (or cut into any size you wish). Store the finished bars in the refrigerator.

Chocolate Sauce; makes about 3 cups; (use in fudge base recipe above)

1 1/2 cups raw cocoa powder

1 3/4 cups maple syrup or agave nectar

1 teaspoon vanilla extract

Pinch of sea salt

3 tablespoons coconut butter/oil, warmed to liquefy

Combine all the ingredients except the coconut butter/oil in a blender. With the blender running, add the coconut butter/oil and continue blending to emulsify.

Store the syrup in a covered container in the refrigerator. Before serving, place it in the dehydrator to warm the sauce so that it’s liquid enough to pour. If you don’t have a dehydrator, you can also place the container in a warm water bath to liquefy it. (If the room is warm, simply let the sauce sit at room temperature.)