These Almond Coconut Bars are a less-sweet treat that uses some of my favorite nutrient-dense ingredients: coconut, almonds, blackstrap molasses, and dark chocolate. Yes! Chocolate is good for you!
These bars are not very sweet. If you would like a more decadent treat or are hoping that your children will eat these, I suggest using 60-70% chocolate for the topping to add additional sweetness.
Almond Coconut Bars
- 1 cup coconut shredded and unsweetened
- 2 cups almonds raw
- 1/2 cup almond butter
- 2/3 cup coconut oil
- 1 Tablespoon coconut flour
- 1/2 teaspoon salt
- 1 1/2 Tablespoons blackstrap molasses
- 1 Tablespoon vanilla extract
- 3 oz dark chocolate 80%
- Melt coconut oil in microwave on low power or in a small saucepan on the stove over low heat.
- Line a 9×9” baking pan with wax paper.
- Pulse almonds in food processor until it resembles coarse sand.
- Add the rest of the ingredients except the chocolate to the food processor and pulse until it forms a textured paste. Stir by hand to ensure everything is incorporated.
- Pour into baking pan and smooth out to the corners.
- Refrigerate until set, at least 1 hour.
- 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.