Almond Bliss Bars
|April 24, 2012||Posted by eryn under Cooking, Paleo|
These bars are a little like Almond Joy bars, only better, since they don’t have corn syrup, milk, soy, artificial flavors or as much sugar. I got the idea for them after making coconut butter last week. They have three simple ingredients (coconut, chocolate and almonds) and are very easy to make.
With three chocolate lovers in the house, they’re also a good way to stretch out our chocolate bars, so they last a little longer (which, trust me, is not an easy task around here). It’s easy for any one of us to devour a whole 3.5 oz. bar of chocolate in one sitting (only one person in our household hasn’t been guilty of that yet), but by mixing that same 3.5 oz. bar in with some coconut and almonds, it’s a lot more filling and thus easier to stop eating.
You can also use the batter in this recipe to make chocolate-dipped strawberries. Simply dip the strawberries into the chocolate mixture and place them on a sheet of wax paper while the chocolate hardens. You can also put toothpicks into the tops of the strawberries, dip them into the chocolate and then turn the strawberries upside-down and stick the toothpicks into a piece of styfrofoam while the chocolate hardens.
These bars do not have any added sugar but they are sweet and creamy, thanks to the addition of coconut. We used Lindt Excellence Extra Dark Chocolate 85% Cocoa bars and Let’s Do Organic shredded, unsweetened coconut to make ours.
To achieve this creamy texture, you must keep your blender or food processor going long enough that the coconut flakes turn into coconut butter. If you’re not sure how long that will take, simply wait to add the chocolate until the flakes become coconut butter.
If you’re more patient than I am, you don’t even have to put the chocolate into the fridge. It will harden eventually at room temperature.
- 8 oz. shredded, unsweetened coconut
- 3.5 oz. dark chocolate (72%-90% cacao)
- ⅔ cup chopped almonds
- shredded coconut and chopped almonds for topping (optional)
- Break chocolate bar into about 8 squares.
- Blend chocolate and coconut in high-powered blender or food processor for about 10-15 minutes, until the mixture is completely smooth and creamy.
- Stir in the chopped almonds.
- Empty batter into an ice cube tray or chocolate mold.
- Top with shredded coconut and almonds, if desired.
- Store in refrigerator for 10-15 minutes, until chocolate hardens.
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