Almond, Chocolate and Coconut Bar

Serve in 1 3/4-ounce portions.

Difficulty

Hard

Ingredients

Serves: 42

4 oz Oats, thick rolled, toasted
10 oz Chocolate, Dark, Chunks
2 oz Bran, wheat
15 g Chia Seed, dried, ground
2 g Sea salt
5 oz Brown Rice Syrup
16 oz Agave Nectar
2 oz Molasses
17 oz Almonds, sliced, natural, dry toasted, unsalted
6 oz. Coconut, dried, unsweetened
12 oz Almond Chocolate Spread

Preparation

In a stand mixer, combine oats, chocolate, bran, chia seeds and salt.
In a medium, heavy-bottomed sauce pan, combine the rice syrup, agave nectar and molasses and bring to a boil over medium high heat.
Cook syrup until it reaches 235ºF to 240ºF, stirring occasionally.
Add the syrup to the oat mixture and paddle until the chocolate has melted.
In a separate mixing bowl, combine the almonds and coconut and gently fold the wet mixture into it until fully incorporated.
On a quarter sheet tray, lined with parchment, evenly lay out the mix. 7) Cool at room temperature.
Once cool, cut into 1 ¼" x 1 ½" bars. Top with ¼-ounce (dollop) of Almond Chocolate Spread.
Store airtight at room temperature until ready to use.

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.