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Desserts and Sweets - Dark Chocolate Covered Coconut Almond Granola Bars
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Dark Chocolate Covered Coconut Almond Granola Bars

Desserts and Sweets

Toast the coconut, oats, and almonds in the oven. Mix honey, almond butter, a little coconut oil, vanilla and cinnamon in a saucepan to heat thoroughly. The wet ingredients are then added to the dry mixture. You can simply put in fridge or bake it.

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Avatar of lesley rodriguez
Dark Chocolate Covered Coconut Almond Granola Bars! Delicious, healthy, and no refined sugars
  • 2 cup rolled oats, gluten-free if desired
  • 1 cup unsweetened coconut flakes
  • 1 cup almonds, sliced or coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil, divided
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 6 ounces quality dark chocolate, cut into small pieces
  1. Preheat oven to 350 degrees F. Line a 9-inch square pan with parchment paper.
  2. In a large bowl combine oats, almonds, and coconut. Spread on a large baking sheet and bake for 10 minutes, stirring halfway through. Remove from oven and transfer to a large bowl.
  3. Add honey, 1 tablespoon of coconut oil, almond butter, salt, cinnamon, and vanilla to a medium sauce pan and heat over medium low heat until warm and coconut oil is melted. Add wet ingredients to dry ingredients and stir well to combine and coat the oat/almond/coconut mixture. Transfer mixture to prepared pan and press firmly down to pack bars tightly and ensure they stick together. The harder you press, the more they will stick together — so press them in very tightly!
  4. Bake method: Bake for 10-15 minutes or until firm then remove from oven and keep at room temperature to cool. Don't bake longer or they will become very hard.
  5. No bake method: Place pan in fridge for 20 minutes or until firm.
  6. To make chocolate: melt chocolate with 1 tablespoon of coconut oil in double boiler or in a medium heatproof bowl over simmering water. Once melted and smooth in consistency, spread evenly over bars. Allow chocolate to cool and harden at room temperature, then cut bars. Store in an airtight container.

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