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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
Jacob Brayshaw on swimming at the ParaPan-Am Games

Rancho Vignola is happy to introduce you to our newest and youngest sponsored athlete, Jacob Brayshaw. We got to sit down with Jacob, from Coldstream, BC. He wowed us with his dedication to his sport despite the obstacles he faces.

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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