Coconut Almond Bars

Easy to make coconut almond bars make a great breakfast, snack or even dessert. They are vegan, gluten free and refined sugar free.

I found the recipe for the bottom layer from Instagram on this incredible beautiful account: Health and Chocolate. The account owner Sofia posts marvelous plant based healthy treats every morning, you should check out her account for a great inspiration.

The top layer is a roasted almond and chocolate spread, a little like Nutella but made with almonds. It is super yummy, be careful not to eat it all straight from the blender!

Coconut almond bars would make a great dessert. You could cut them into squares and serve garnished with fresh raspberries and herbs like strong mint or lemon thyme that, complement the flavors of chocolate.

I put a pinch of cardamom in the spread, but that is entirely up to you to use it or not. I have originally posted this recipe in November, the season I go obsessed of cardamom – every year.

My plan was to take the rest of it to my work to share with colleagues after eating it for an evening snack with kids. But I made a mistake to leave the kids alone at the table with the bars, and they finished them in now time. What was I thinking??

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Read also this: Peanut Butter Mocha Bars

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Coconut Almond Bars

Veera R.

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Category: Sweet treats

Servings: 10

Ingredients

• Bottom layer:
• 3 dl / 1 ¾ cup shredded coconut
• 1 ½ dl / ½ cup + 1 tbsp oats
• 1 dl / ¾ cup + 1 tbsp almond flour
• 4 tablespoon / ¼ cup maple syrup
• 1 tablespoon coconut oil
• Top layer
• 200 g / 1 cup almonds
• 4 tablespoon / ¼ cup maple syrup
• 4 tablespoon / ¼ cup cacao powder
• 1-2 tablespoon water
• Pinch of salt
• pinch of cardamom

Instructions

• 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.
• Measure all the ingredients for the bottom layer in a mixing bowl and mix well.
• Line a loaf tin with greaseproof paper and press the bottom layer mixture in it tightly with your fingers.
• Put it in the fridge to wait.
• Put the cooled almonds in a blender and blend until they are well ground.
• Add the maple syrup, cacao powder, salt and cardamom and blend to get all the ingredients well combined. Add the water a spoonful at the time to get the right spreadable consistency. You might need more water than two tablespoons.
• Spread the almond spread on the bottom layer and put in the fridge to set for 30 minutes. Keep in fridge.

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