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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**
3/4 cup chocolate chips, or 1 cup chocolate wafers

*Can substitute for other nuts, pecans or walnuts are both excellent in this recipe!

**This recipe also works using almond meal, so if you don't have any almond flour on hand you can make your own almond meal in a food processor using whole almonds. Process the whole almonds until they're as finely ground as possible, stop every 20 - 30 seconds to check for clumping. Stop processing if it starts to clump up or almond butter begins to form at the bottom of your processing bowl. Next time you'll better know what to look for to stop processing before the almond meal starts to clump, but regardless it's still useable in this recipe!

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 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
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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**
3/4 cup chocolate chips, or 1 cup chocolate wafers

*Can substitute for other nuts, pecans or walnuts are both excellent in this recipe!

**This recipe also works using almond meal, so if you don't have any almond flour on hand you can make your own almond meal in a food processor using whole almonds. Process the whole almonds until they're as finely ground as possible, stop every 20 - 30 seconds to check for clumping. Stop processing if it starts to clump up or almond butter begins to form at the bottom of your processing bowl. Next time you'll better know what to look for to stop processing before the almond meal starts to clump, but regardless it's still useable in this recipe!

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 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