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1/2-3/4 cup brazil nuts, coarsely chopped
1 cup honey or brown rice syrup
1 1/2 cups unsweetened coconut
1 1/2 cups almond flour or meal*
3/4 cup chocolate chips
*Can be found in health food markets or you can make your own in a food processor or vita mix blender using blanched almonds.
These require no baking!
Line a 9″x11″ cookie sheet with waxed or parchment paper.
Chop brazil nuts. In a large saucepan heat honey over medium heat. Reduce heat to simmer for approximately 3-4 minutes, until thickened.
Add coconut, almond flour or meal and chopped nuts. Remove from heat and spread onto lined cookie sheet, 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.
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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