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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
These require no baking!
Line a 9″ x 11″ baking tray with waxed or parchment paper.
In a large saucepan heat honey over medium heat and bring to a low boil. Reduce heat to simmer for approximately 3-4 minutes, until thickened.
Add shredded coconut, almond flour and chopped Brazil nuts to the hot honey. Remove from heat and spread mixture onto lined baking tray, approximately 1/2″ thick. Smooth out batter with wet fingers, sprinkle immediately with chocolate chips, allowing them to melt on the warm mixture. After a few minutes smooth the melted chocolate with the back of a large spoon or spatula to spread it out. Sprinkle top with coconut for looks if desired. Allow to cool in the fridge, then cut into small squares or bars and store in the fridge in an air tight container.
Sue Vignola’s recipe note: If you find the bottoms a bit sticky after cutting into squares, you can set them on a plate sprinkled with a mixture of extra cocoa and coconut before storing them.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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