Almond Coconut Bars

  • 1 cup Shredded Unsweetened Coconut
  • 2 cups whole Raw Almonds
  • 1/2 cup Almond Butter
  • 2/3 cup extra virgin coconut oil (This is a great place to use Gold Label)
  • 1 Tbsp Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 Tbsp Blackstrap Molasses
  • 1 Tbsp Vanilla Extract
  • 3 oz 85% dark chocolate (I use two squares of Unsweetened Chocolate and one square of Semi-Sweet Chocolate).

 

  1. Melt coconut oil in microwave on low power or in a small saucepan on the stove on low heat.
  2. Line a 9×9” baking pan with wax paper.
  3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
  4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). Finish it also with a good stir by hand to make sure all the ingredients are incorporated evenly.
  5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  6. Melt chocolate either in microwave on low power on in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Almond Coconut Bars

 

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