Almond and coconut chocolate bars

Almond and coconut chocolate bars

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My latest obsession – homemade nut butter bars, sort of Snickers like but no where near as sweet and almost guilt free, covered in crunchy dark chocolate. I can’t get enough of them! The first ones I made came from the people at the “Happy Pear” – a nuts bar with a layer of date caramel, covered in chocolate with a sprinkling of sea salt. So good. A big batch, most of which disappeared within a day or two. 

Next, I tried a similar recipe from Anna Jones’ “A modern way to cook”, a recipe book which has become something of a bible in my house. I’m cooking my way through this and her other book “A modern way to eat” and loving every recipe!

When making these bars, I chose not to cover my bars completely in chocolate, instead I opted for a drizzle. I have never been a great fan of dark chocolate but as I’m experimenting with a vegan diet, I am learning to love it, albeit in small doses. 

Keep these bars in the fridge and the chocolate will be deliciously crunchy when you need a sweet fix! The kids loved these too and had our school not been nutfree they would be in their lunchboxes on a regular basis. 

Almond and coconut chocolate bars
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Ingredients
  1. 200 g whole almonds (skin on)
  2. 3 tbsp agave syrup or maple syrup
  3. 2 tbsp melted coconut oil
  4. 1 tsp vanilla extract
  5. 150 g unsweetened desiccated coconut
  6. 100 g dark chocolate
  7. a sprinkling of sea salt
Instructions
  1. Whizz the almonds in a food processor for 5 minutes until you have a nut butter.
  2. Add the syrup, coconut oil, vanilla and a pinch of salt.
  3. Blitz to bring it together.
  4. Add the coconut and blitz again until you have a dough. Add a little boiling water if it's too crumbly.
  5. Tip the dough into a lined baking tray and flatten to about 2cm depth.
  6. Pop into the freezer to set.
  7. Melt the chocolate and leave to cool a bit.
  8. Take the tray out of the freezer and cut the slab into 20 or so bitesize pieces.
  9. Drizzle with the chocolate and sprinkle with a little sea salt if you wish.
  10. Pop back into the fridge to set.
  11. Store in the fridge up to a week.
Bakernaut http://www.bakernaut.com/

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