Almond Coconut Bars Recipe Recipe For Hand

CHOCOLATE COCONUT ALMOND BARS.

Steps:

• Line an 8x8 inch square baking pan with parchment paper.
• In the bowl of a food processor, combine the almonds, 1 cup coconut, dates and vanilla. Pulse until finely chopped, but not pureed. Add the coconut oil and pulse until combined, being careful not to over mix the the mixture. You want it finely chopped and a little chunky.
• Press the base mixture into the prepared pan. Place the pan in the freezer.
• Back in the bowl of the food processor (no need to clean it!) combine 2 cups coconut, coconut milk, honey and salt. Pulse until you have a finely ground mixture. Remove the base layer from the freezer and add the coconut layer in an even layer. Return the pan to the freezer.
• Melt the chocolate over a double broiler or in the microwave, stirring every 30 seconds until melted and smooth.
• Remove the bars from the freezer and spread the chocolate over top. Now take the almond butter and swirl it into the chocolate. Top with cacao nibs and hemp seeds if desired. Cover the pan and place in the fridge for 30 minutes to 1 hour to allow the chocolate to set.
• Place the sharp knife under hot water and then cut the bars into about 16 squares. The chocolate layer may pop off of the coconut layer as you cut the bars. Don't worry, just push it back into place. Keep the bars stored in the fridge in a sealed container.

ALMOND-COCONUT CANDY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
• Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
• Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
• Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
• In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

CHOCOLATE ALMOND COCONUT BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
• Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

COCONUT-ALMOND BARS

Steps:

• Preheat oven to 350 F.
• Mix coconut (unsweetened and 40% less fat), honey, and wheat germ together in a medium bowl. Stir in almonds (whole and slivers). Mix until blended well.
• Spray a 8 x 8 pan with non-stick cooking spray. Spread mixture, pressing firmly to the bottom of the pan, leveling the surface with a spatula coated in cooking spray. Bake 20-25 minutes, until surface is browned.
• Let pan cool to room temperature. Once firmed up, transfer the 8 x 8 contents to a cutting board. Cut into 8 even portions. Wrap in wax paper to preserve.