Coconut, Almond Bliss Bars
Servings: 20
Preparation Time: 1 hour
Ingredients:
- 7 ounces dark chocolate, divided
- 1/2 cup Gold Label Coconut Oil, divided
- 3/4 cup Coconut Cream Concentrate
- 1/4 cup shredded coconut
- 1/4 cup slivered almonds
Directions:
Line a standard baking dish with wax or parchment paper.
In a double boiler, melt 3.5 ounces of dark chocolate and 1/4 cup coconut oil, stirring continuously. Pour this into your lined baking dish, give it a tap on the counter to make sure it’s all settled and there are no air bubbles, then put it in the refrigerator to harden.
In a bowl, combine Coconut Cream Concentrate, shredded coconut, and slivered almonds. Pour this over the hardened chocolate. Again, tap the dish gently on the counter to get everything to settle evenly. Place the dish back into the refrigerator and again let it harden.
Grab your favorite spoon and clean out the bowl while you wait.
Again, in a double boiler melt the other 3.5 ounces of chocolate and 1/4 cup coconut oil. Once melted, pour the chocolate over the top of the hardened Coconut Cream Concentrate. Again, refrigerate.
Remove the dish from the refrigerator and gently give the paper a tug. The candy will easily pop free. With a large knife cut it up into squares. It works best if you lay the knife level and give even pressure straight down. A slight rocking motion can help.
One thing to note is that these can be very melty, especially in the summer or a warm house, so you’ll want to keep them refrigerated or frozen, which is all the better. You won’t want them sitting on the counter, tempting you.
Recipe and photo submitted by Deanna, Painted Post, NY.
