Monday, 17 February 2014

Almond Coconut Bars

In England they have fresh bakeries on every street (or so it seems).  One of my favorite treats are Flap Jacks - the chocolate covered sort.  Flap Jacks are traditionally made from oats - with the Paleo way of eating, Flap Jacks are off the table.  When I came accross this recipe I thought they looks so much like flap jacks that I had to give it a try.

Avery was able to help out, which is a plus for any recipe.  She loves holding the buttons down on the food processor, and loves to measure and mix!

The end result is not too bad.  I would probably decrease the amount of molasses in the mix (at least if you are using regular molasses).  I didnt have blackstrap molasses, so I just used the regular old stuff I had in the cupboard.

Avery ate a chunk off of her bar, and then nibbled the chocolate off the top.  My husband said they were "nice" and I dont mind them.  I will make them again.


1 cup Shredded Unsweetened Coconut
2 cups whole Raw Almonds
1/2 cup Almond Butter
2/3 cup extra virgin coconut oil (This is a great place to use Gold Label)
1 Tbsp Coconut Flour
1/2 tsp Salt
1 1/2 Tbsp Blackstrap Molasses - I used regular molasses, and I would decrease the amount to maybe 1 tbsp
1 Tbsp Vanilla Extract
3 oz 85% dark chocolate (I use two squares of Unsweetened Chocolate and one square of Semi-Sweet Chocolate). I used 2 lindt dark chocolate bars that I had in the cupboard 75%

1.    Melt coconut oil in microwave on low power or in a small saucepan on the stove on low heat.
2.    Line a 9×9” baking pan with wax paper. I line the bottom of the pan with parchment paper only to make it easier to pop out
3.    Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
4.    Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small).  I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly. (its really important you make sure it is all mixed in - chunks of molasses in your baking are gross)
5.    Pour into baking pan and smooth out to the corners.  Refrigerate until set, at least 1 hour.
6.    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.

I pinned the recipe from The Paleo Mom

Happy Baking!!

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