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Guest Recipe: Almond Butter Dark Chocolate Coconut Bars

(Vegan, GF, Dairy Free)


This recipe is from Veronica of Leaves + Littles. If you have a second, go explore her blog- it's got lots of lovely recipes and musings.

To make bars:

1 c. rolled oats, 1/2 c. ground into a coarse oat flour

1/2 c. whole raw almonds, 1/4 c. ground into a coarse meal

1 Tbsp flax seeds

1 Tbsp chia seeds

1/4 c. honey

1/8 c. maple syrup

1/8 c. coconut oil, melted

1/4 c. almond butter

1/4 c. shredded coconut, plus 1-2 Tbsp for topping

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. of fine sea salt (optional)

To make chocolate:

1/4 c. coconut oil, melted

1/2 c. cocoa powder

3-4 Tbsp. maple syrup

1 tsp. vanilla extract

1/8 tsp. of salt (optional)


Place 1/2 c. of the oats and 1/4 c. of the almonds, along with chia and flax seeds into a food

processor and grind until it resembles coarse flour. Pour that into a medium-large bowl. Then

take the remaining oats and almonds and process until coarsely chopped. Add that along with all

the other ingredients to the bowl, reserving about 1-2 Tbsp of coconut shreds for topping. Stir

until well combined and the mixture resembles a soft granola bar consistency - or similar to

cookie dough. Press the mixture into a parchment lined 8 x 8 square pan.

Combine all the chocolate ingredients and pour about half the chocolate evenly over the granola

bars to form a layer. Place in the freezer for about 10 min, until the chocolate is fairly hardened.

Lift the bars out of the pan and slice into about 2 in. wide x 4 in. long bars. Leave it on the

parchment and place chocolate side down. Drizzle with the remaining chocolate, sprinkle with

remaining shredded coconut and freeze again for about 5-10 minutes - or until you can't wait

anymore and want to eat one, or two. These keep in the refrigerator in an airtight container for

about 5 days. If you don't have time to make the chocolate, just add mini dairy-free chocolate

chips. It would be fun to form these into little granola ball bites as well - which you could coat in

chocolate or add the mini chocolate chips.

*Tip: Place the bowl of chocolate in another slightly larger bowl filled with hot water to help

prevent the chocolate from cooling and hardening while you’re working with it.

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