Chocolate Coconut Almond Bars
Ingredients
Base Layer
-
½
cup
raw almonds
-
1
cup
unsweetened flaked coconut
-
12
pieces
plump medjool dates, pitted
-
2
teaspoons
vanilla
-
¼
cup
coconut oil
Coconut Layer
-
2
cups
unsweetened flaked coconut
-
½
cup
canned coconut milk
-
2
tablespoons
honey
-
pinch
salt
-
12
ounces
dark chocolate, chopped
-
2
tablespoons
almond butter
-
to taste
cacao nibs + hemp seeds for topping (optional)
Instructions
- Line an 8x8 inch square baking pan with parchment paper.
- In a food processor, combine the almonds, 1 cup coconut, dates, and vanilla. Pulse until finely chopped.
- Add the coconut oil and pulse until combined, ensuring the mixture remains a little chunky.
- Press the base mixture into the prepared pan and place it in the freezer.
- In the food processor, combine 2 cups coconut, coconut milk, honey, and salt. Pulse until finely ground.
- Remove the base layer from the freezer and add the coconut layer evenly on top.
- Return the pan to the freezer.
- Melt the chocolate over a double boiler or in the microwave, stirring until smooth.
- Spread the melted chocolate over the coconut layer and swirl in the almond butter.
- Top with cacao nibs and hemp seeds if desired, then cover and refrigerate for 30 minutes to 1 hour to set.
- Cut the bars into squares using a hot knife, and store in the fridge in a sealed container.
Nutrition Facts (estimated)
Servings
16 Bars
Calories
352
Total fat
22g
Total carbohydrates
36g
Total protein
6g
Sodium
10mg
Cholesterol
0mg
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