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Almond Coconut Bars

  • Yield: 24 bars 1x


  • 2 cups whole raw almonds
  • 1 cup unsweet coconut (shredded)
  • 1/2 cup almond butter
  • 2/3 cup coconut oil
  • 1 tbs coconut flour
  • 1/2 tsp salt
  • 1 1/2 tbs molasses, honey, or maple syrup
  • 1 tbs vanilla
  • 3 oz 70-85% dark chocolate


  1. Melt coconut oil in a small saucepan on the stove on low heat.
  2. Line a 9 X 9 baking pan with wax paper.
  3. Pulse almonds in a food processor until it resembles coarse sand (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).
  5. Pour into baking pan and smooth out to the corners.
  6. Refrigerate until set, at least 1 hour.
  7. Melt chocolate in a double boiler.
  8. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated.
  9. Return to refrigerator for approximately 5 minutes or until chocolate is solid but still a little soft.
  10. Cut into bars and store in the refrigerator.



  • Category: Dessert


  • Serving Size: 1 bar
  • Calories: 1150.41 g
  • Fat: 11.51 g
  • Carbohydrates: 3.05 g
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