Almond Coconut Bars

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Servings: 12 Prep: 20 min Cook: 60 min Dairy Free Gluten Free Paleo Vegan Food Processor Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Wax Paper, Raw Almonds, Shredded Unsweetened Coconut, Almond Butter, Coconut Flour

Ingredients

⅔ cup coconut oil

Wax paper ⚠

2 cups raw almonds ⚠

1 cup shredded unsweetened coconut ⚠

½ cup almond butter ⚠

1 tablespoon coconut flour ⚠

½ teaspoon sea salt

1 ½ tablespoons blackstrap molasses

1 tablespoon vanilla

3 ounces dark chocolate, 80%

Instructions

1. Melt coconut oil in microwave on low power or in a small saucepan on the stove over low heat.

2. Line a 9×9 inch baking pan with wax paper.

3. Pulse almonds in food processor until they resemble coarse sand.

4. 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.

5. Pour into baking pan and smooth out to the corners.

6. Refrigerate until set, at least 1 hour.

7. 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.

8. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting).

9. Cut into bars and store in a plastic container in the fridge.