This almond coconut chocolate bars are the perfect bars for anyone who love to snack on a healthy dish. They are very easy to make with just the perfect amount of crunch and sweet and filled with superfoods to boast your energy.

These almond coconut chocolate bars are good, and I always like to have healthy snacks around and on the go. The first time I made the bars, I used every bit of nuts and seeds I had and they it was too much ingredient for a simple bar. So, I tried again and again because that’s how recipe development works till you get the right recipe. There you have it guys, the perfect snack bar recipe for everyone to enjoy. One important thing about the recipe is that you can mix and match the ingredient to get recipe that fit you taste buds or dietary needs.
Variations
You can omit the dark chocolate or use any type of chocolate you have available. Nuts can be added to the recipe to make it even more superfood. Honey can be used in place of the maple syrup and also make sure to get the real or pure maple syrup. Go ahead and make all the adjustment you want.
Ingredient Needed for the Almond Coconut Chocolate bars
- Whole and sliced raw almonds rich in protein, fiber and other minerals and vitamins
- Unsweetened coconut adds unique taste and some sweetness to the bar
- Dark chocolate chips usually have less sugar and contain high cocoa content and full of antioxidant.
- Maple syrup, the pure and real one is a plant-based product and like many plant-based foods contains antioxidants.
- Salt brings all the taste together to be enjoyable.
Tips For Making The Almond Bars
- The bar needs to be cooked well so that it will hold together when cutting.
- Make sure you pack the mixture into the pan very well and tightly using the bottom of a measuring cup or glass. This will help the bars stay together when you go to cut them.
- Allow the baked bars to cool for about an hour before taking it out of the baking pan.
- Use a big sharp knife and cut bars into twelve pieces.
- Store in airtight container layered with parchment paper.
How To Make Almond Coconut Bars
Measure all the ingredient
Put all the ingredients except the maple syrup into a bowl and mix well.
Add the maple syrup and mix till the maple syrup coat all the other ingredients.
Poured into a prepared baking pan and press down to all corners.
Bake and enjoy.
ingredients mixed together packed down well baked almond bars sliced almond bars
Thanks for reading. As always, know that God loves you and have a blessed day.
Other Recipes To Try
Homemade Ghanaian Peanut Brittle
Turkey and Vegetable Puff Pastry (leftover dish)
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Almond Coconut Chocolate Bars
Equipment
Ingredients
- 1 cup whole almond (raw)
- 1 cup sliced almond (raw)
- 1 cup coconut flakes (unsweetened)
- ⅓ cup dark chocolate chips
- ½ cup pure maple syrup
- ¼ tsp salt
Instructions
- Preheat the oven to 325F. Line an 8 inches square baking pan with parchment paper and set aside.
- In a medium bowl, add the almonds, coconut flakes, chocolate chips, salt and mix until well combined.
- Pour the maple syrup on the mixture and stir with spatula until well mixed. All the ingredient in the mixture should be coated with maple syrup.
- Pour the almond mixture into the prepared pan and use spatula to spread it evenly and press to all corners of the baking pan.
- Bake in the preheated oven for about 35- 40 minutes, or until it turns light golden brown on top. It should not be over baked but well baked so the bar can hold together when cut.
- Remove from oven and allow to cool for about 45-60minutes before cutting. To cut into individual bars, lift the whole bar out of the pan and slice them into 12 bars on the a cutting board.
- Enjoy and store remaining bars in an airtight container at room temperature for up to a month.
Notes
- The bar needs to be cooked well so that it will hold together when cutting.
- Make sure you pack the mixture into the pan very well and tightly using the bottom of a measuring cup or glass. This will help the bars stay together when you go to cut them.
- Allow the baked bars to cool for about an hour before taking it out of the baking pan.
- Use a big sharp knife and cut bars into twelve pieces.
- Store in airtight container layered with parchment paper.
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