Almond Coconut Bars




  • Melt coconut oil in a small saucepan on the stove on low heat.
  • Line a 9x9" baking pan with wax paper.
  • Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
  • Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
  • Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  • Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.