Almond, Coconut Bars
Servings: 24
Preparation Time: 10 minutes + chill time
Ingredients:
- 2 cups whole, raw almonds
- 1 cup shredded unsweetened coconut
- 1/2 cup almond butter
- 2/3 cup Virgin Coconut Oil
- 1 tablespoons coconut flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons molasses or honey
- 1 tablespoon vanilla extract
- 3 ounces 70–85% dark chocolate
Directions:
Melt coconut oil in a small saucepan on the stove on low heat.
Line a 9 x 9-inch baking pan with wax paper.
Pulse almonds in food processor until they resemble coarse sand (the goal is something a little coarser than almond meal).
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). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
Melt chocolate 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.
Recipe and photo submitted by Sarah, Marietta, GA.
