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!!

Chicken & Brussels Sprouts Salad

Every week when I go to Costco I buy a bag a brussels sprouts.  I slap chop them up and hide them in all sorts of meat dishes and sauces.  I roast them, pan fry them with sundried tomatoes, or cook them in bacon.  Always cooked.  Never have I thought about eating raw brussels sprouts until I came accross this recipe, so I thought I would give it a try.

Since I was going to Costco, I picked up a rotissere chicken to make my life a little easier.  I decided to exclude the grapes and double the apples. (Texture thing - seems like grapes would be kind of mushy) I also skipped the onion and added some mushroom and broccoli instead.  Brown mustard? Didn't see any at the store so I used the Dijon mustard I had in the fridge for the dressing.  I also doubled the dressing recipe.

Who in my house loves this salad?  Me.  Only me.  It is a 1-star recipe in terms of who will eat it in my house, but in terms of taste - 3 starts for sure!  I am thinking this will be a great salad for the summer!!

1/2 pound of brussels sprouts (2-ish cups once sliced)
1/2 Granny Smith apple - I used a full apple
1/2 cup quartered green grapes - skipped this step
1/2 cup chopped almonds - I used just a few extra (I like the crunch)
2 chicken breasts, chopped - Costco rotissere chicken breasts
1/2 white onion, finely diced - I skipped this
1/2 cup chopped mushrooms
1/2 cup chopped broccoli

Vinaigrette: (I doubled the recipe)
2 TBSP Apple Cider Vinegar
1 TBSP quality brown mustard - I used dijon mustard
1 TBSP avocado oil
1 TBSP raw local honey
1/2 tsp Celtic sea salt - I just used regular sea salt
few grinds of black pepper


  1. Cut the brussels sprouts in half and thinly slice. 
  2. Do the same with the Granny Smith apple, slicing into matchsticks. 
  3. Grab a handful of grapes and quarter them, you should end up with about a half cup. - I skipped this
  4. Chop the half cup of almonds. I slap chopped my almonds
  5. Finely dice the white onion. Scallions would work too if you prefer a more mild onion flavor… though the white did not overpower. I didn't use either
  6. I chopped the mushrooms and broccoli and tossed them in
  7. Remove the breasts  and chop into bite-sized pieces. (if using rotiserre chicken)
  8. Combine all of these ingredients into a large bowl and gently toss the Brussels sprouts salad.


  1. Whipping up the vinaigrette takes seconds.  Add all ingredients to a small bowl and whisk until smooth. 
  2. Pour over the Brussels sprouts salad and toss to bring together.
The original recipe I pinned from: Popular Paleo

Hope you enjoy this salad as much as I do!!

Happy Cooking and Chopping!!