COCONUT ALMOND BARS
Delcious, healthy, Coconut Almond Bars, similar to "Kind Bars"! A gluten-free, paleo, grain-free, granola bar recipe that you will fall in love with!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories snacks
Time 1h
Number Of Ingredients 8
Steps:
- Preheat Oven to 325F ( to toast nuts and coconut)
- Heat honey, salt, water and vanilla (optional) in a small pot over medium heat until it starts bubbling. Stir occasionally. Lower to med-low heat and continue simmering uncovered until honey reaches 270F. You need to use a candy thermometer to get this exact ( available at most grocery stores in the baking section.) This will take about 25 minutes on med-low heat, and will happen rapidly once it reaches 250F.
- In the mean time, lightly toast nuts and coconut, in the oven, just until coconut is fragrant and lightly golden about 8-10 minutes.
- When honey has reached 270F, turn heat off and pour the nuts and coconuts into the pot, stirring well to coat. Mixture may seem dry, but just keep mixing, until evenly coated. Spread out on a parchment lined 8×8 inch pan, or baking sheet, to about ¾ inch thick.
- Using a greased spatula, spread out evenly and press down firmly, compressing it down as much as you can. Cover with parchment and use the bottom of a cup or pot or even your hands (if it's not too hot) and press down really hard, compacting it as much as possible. This will help the bars stay together when you go to cut them. Let cool uncovered on the kitchen counter for 45 minutes. ( no longer)
- Once it has cooled 45 minutes, place a cutting board over the mixure and gently flip it onto the cutting board (in one piece). With a big sharp knife, cut bars before they cool down completely (otherwise they will break when you try to cut them).
- After you cut them, let them cool down completely on parchment (a couple hours) before storing. Store in an air tight container layered with parchment, or just leave them on the counter like I do and watch them disappear. Or wrap them individually with parchment and string.
Nutrition Facts :
ALMOND COCONUT BARS
-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.
Nutrition Facts :
ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND-COCONUT CANDY BARS
Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g
CHOCOLATE ALMOND COCONUT BREAKFAST BARS
This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.
Provided by Cheryl Belanger
Categories Breakfast and Brunch
Time 55m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g
ALMOND COCONUT COOKIE BARS
These simple and delicious bars feature a double chocolate cookie base, unsweetened coconut, shredded almonds, and coconut condensed milk for an ooey gooey treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Spray an 8x8 baking dish with coconut oil.
- Prepare the cookie mix according to package directions. In a separate, medium sized bowl, add coconut, almond, and condensed milk. Mix well.
- Add cookie dough to the bottom. Spread to cover the whole bottom and press down. Bake 10 minutes.
- Remove the pan from the oven. Spread the coconut mixture on top. Bake an additional 15 minutes. Remove from the oven and allow to cool. Place in the refrigerator to chill.
- Slice into 8 or 16 bars and serve.
Nutrition Facts : ServingSize 1 Serving
RICH CHOCOLATE ALMOND COCONUT BARS
We love sweets and this one does not disappoint. I got this recipe from a local paper 10 years ago. A lovely bittersweet chocolate crust with almonds and coconut filling. Toasting the coconut creates a nice nutty, dark, deep flavor. Sounds like a chocolate bar doesn't it. Yummy!
Provided by Baby Kato
Categories < 60 Mins
Time 55m
Yield 18 squares, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small pot melt the butter and chocolate, slowly over a low heat.
- Add the flour to a bowl and mix the melted chocolate mixture into the flour.
- The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
- Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
- In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
- Spread the filling over the crust and bake for 25 - 30 minutes longer.
- Cool completely before cutting into 18 large squares.
- Keep any leftovers in the freezer.
COCONUT ALMOND BARS
I got tired of peanut butter and almond butter cups and wanted something a little less heavy, but still with tons of fat. Cooking time is refrigeration time. I use a 72% chocolate baking bar or 88% green & black's chocolate. I use Gherredeli's 100% unsweetened chocolate. I get freshly ground almond butter at the health food store. **** add 145 calories to each bar and 119 of fat and 1.5 net carbs for the coconut butter.
Provided by Abi Fae
Categories Candy
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Melt the coconut butter and almond butter on low heat. To get the coconut butter out of the jar, you can place it in a sauce pan of water and heat on medium. Once it starts getting melty, remove from the water, dump the water, and place the butters into the saucepan. Mix thoroughly and add the maple syrup, if desired.
- Add in coconut and sunflower seeds. Mix well. Spray an 11x7 pan with grapeseed oil or almond oil. Pour mixture into pan and refrigerate until it has set, at least 15 minutes.
- Over low heat, or in a double boiler, melt the chocolates and butter. Pour over the mixture once it has set. Refrigerate until the chocolate is solid, about half an hour to an hour.
Nutrition Facts : Calories 172.3, Fat 16.6, SaturatedFat 5.5, Cholesterol 6.8, Sodium 82.5, Carbohydrate 6.6, Fiber 2.2, Sugar 1.7, Protein 3.9
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Reviews 2Category Sweet TreatsServings 10Estimated Reading Time 2 mins
- Roast first the almond for the top layer. Lay them in an oven pan and roast in 180 C / 375 F degrees for 10 minutes. Let the almonds cool completely before making the spread.
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- Add almonds, coconut and salt (if using) to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, press down on mixture and smooth into a tightly-packed, even layer. Bake for 28-38 minutes (mine took 33 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
- Allow to cool for 1 hour (or until completely cooled), in the pan on a cooling rack. Pinching opposite ends of the parchment paper lining, lift bars out of pan. Gently peel parchment paper off the bottom of the bars. Slice into 12 bars (6 rows by 2 columns). Enjoy! Storing instructions below.
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4.7/5 (16)Total Time 1 hr 10 minsCategory Brownies And BarsCalories 146 per serving
- Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer. Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
- For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth. Add in flour, baking powder, and salt and beat until fully combined.
- Pat dough into the bottom of a greased 13x9-inch baking dish. Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
- While crust is baking, combined the toasted coconut, almond extract, sweetened condensed milk in a bowl. Drop by tablespoon onto the partially baked crust. Return to oven and bake an additional 20-22 minutes, until edges of crust are lightly browned.
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