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Recipe

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Almond Coconut Joy Bars

No baking required! A sure hit with any crowd.

Ingredients:

1/2-3/4 cup brazil nuts, coarsely chopped
1 cup honey or brown rice syrup
1 1/2 cups shredded coconut
1 1/2 cups almond flour or meal*
3/4 cup chocolate chips

*If you don't have any on hand you can make your own meal in a food processor or blender using whole almonds. Blend until they just start to stick and create almond butter.

Directions:

Line a 9"x11" casserole dish with parchment paper.

In a saucepan heat honey over medium heat. Reduce heat to simmer for approximately 3-4 minutes, until thickened. Mix in the coconut, almond flour or meal and chopped Brazil nuts.

Spread into lined dish, approximately 1/2" thick. Smooth out batter with wet fingers, sprinkle immediately with chocolate chips, allowing them to melt onto the warm mixture. After a few minutes smooth the melted chocolate with the back of a large spoon or spatula, to spread out. Sprinkle top with coconut. Aloow to cool in fridge, then cut into small squares or bars.

Sue's notes: I found the bottoms a bit sticky, so after cutting them into squares I set them on a plate sprinkled with extra cocoa and coconut.

Final product:

Tags: chocolate, brazil nuts, honey, brown rice syrup, coconut, almond flour, chocolate chips, dessert, snack, gluten-free, lactose-free, pescetarian, vegan, vegetarian

Rancho Vignola products:

Brazil Nuts - Raw - ORGANIC
Almonds - Blanched, Slivered
Dark Chocolate Chips, 56% cocoa - ORGANIC
Crop news: harvest season has begun!

It’s that time of year again!

With the fall harvest right around the corner, we have some crop news updates for you on hazelnuts, pistachios and a variety of fruit.

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Recipe

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Almond Coconut Joy Bars

No baking required! A sure hit with any crowd.

Ingredients:

1/2-3/4 cup brazil nuts, coarsely chopped
1 cup honey or brown rice syrup
1 1/2 cups shredded coconut
1 1/2 cups almond flour or meal*
3/4 cup chocolate chips

*If you don't have any on hand you can make your own meal in a food processor or blender using whole almonds. Blend until they just start to stick and create almond butter.

Directions:

Line a 9"x11" casserole dish with parchment paper.

In a saucepan heat honey over medium heat. Reduce heat to simmer for approximately 3-4 minutes, until thickened. Mix in the coconut, almond flour or meal and chopped Brazil nuts.

Spread into lined dish, approximately 1/2" thick. Smooth out batter with wet fingers, sprinkle immediately with chocolate chips, allowing them to melt onto the warm mixture. After a few minutes smooth the melted chocolate with the back of a large spoon or spatula, to spread out. Sprinkle top with coconut. Aloow to cool in fridge, then cut into small squares or bars.

Sue's notes: I found the bottoms a bit sticky, so after cutting them into squares I set them on a plate sprinkled with extra cocoa and coconut.

Final product:

Tags: chocolate, brazil nuts, honey, brown rice syrup, coconut, almond flour, chocolate chips, dessert, snack, gluten-free, lactose-free, pescetarian, vegan, vegetarian