Recipe: Almond Joy Bars

Sunday, September 7, 2014

Adam said it perfectly, we're doing the fat kids version of paleo. It seems like all we want, or all we crave is sweets. So, sweets it is! I know I've said this before but this recipe is the best ever, seriously, it's going to change your life. If you make these, prepare to want to eat them all, in one sitting. They're pretty easy to make and worth every minute they take to make. Get excited peeps, paleo almond joys are coming at ya.

Ingredients:
Crust
  • 1 cup almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon almond extract
  • pinch of salt 
Coconut Filling: 
  • 1 cup shredded unsweetened coconut
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon water
Chocolate topping: 
  • 1/4 cup raw cacao powder
  • 1.4 cup melted coconut oil
  • 2 tablespoons maple syrup
Prepare yourself, there is a lot of maple syrup and somehow everything ends up sticky. I'm not sure how and I'm not sure why, but even the handle on my refrigerator was sticky when I was done. 
Directions: 
  1. Line a standard loaf pan with parchment paper and set it aside. 
  2. To prepare the crust, combine the almond meal, maple syrup, coconut oil, almond extract, and salt in a medium bowl, and stir well until a sticky dough is formed. Press it evenly into the bottom of the lined loaf pan, and set aside.
  3. To prepare the coconut filling, combine all of the filling ingredients in the mixing bowl and stir well. Spread the coconut mixture over the crust, then use a spatula to smooth the top. Set aside.
  4. To prepare the chocolate topping, combine all of the ingredients in the mixing bowl and use a whisk to create a silky smooth chocolate sauce. 
  5. Pour the chocolate sauce over the top of the coconut layer and smooth the top with a spatula. Place the pan in the freezer to set until firm, about one to two hours.
  6. Pull on the parchment paper to easily remove the solid bar from the pan, then slice into bars and serve directly from the freezer. These bars will soften fairly quickly if left at room temperature, so it’s important to keep them chilled until ready to serve.
The crust. The secret is in the almond extract
the coconut filling... 
the chocolate layer. all ready for the freezer! 
the finished product. oh my oh my. 

Good luck not eating them in one sitting! 

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen

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