About these chocolate almond bars
It only takes five minutes to make these chocolate almond bars. Just pulse the ingredients in a food processor, press them into a baking dish, and cover with melted chocolate.
Chocolate almond bars are a delicious and satisfying treat that combines rich chocolate and crunchy almonds. They are perfect for satisfying a sweet tooth or indulging in a quick snack.
This recipe for chocolate almond bars is perfect for a quick treat or satisfying a sweet tooth, but it’s even better when made with real ingredients.
How to make them
To make these almond chocolate bars, you: Pulse. Press. Cover. Enjoy.
It is easy to enjoy a vegan sweet treat made with shredded coconut and almonds. Both ingredients are full of benefits and good things for us. Take coconut, for example, it is antibacterial, has tons of minerals, helps our immune system, and overall makes us healthier.
Almonds have healthy fats, tons of protein, vitamins, and minerals. On top of all, they taste delicious and are perfect for cooking, snacking, milk, etc.
Believe me … these are the type of candy you want to eat. Eat clean and made with good ingredients and sweets.
tips for making the best vegan almond bars
Quality of Ingredients: Use good quality dark chocolate for the best flavor. The quality of your ingredients can significantly affect the outcome.
Processing: When processing the almonds and coconut, make sure to process until the mixture is sticky and holds together. You might need to stop and scrape down the sides of your food processor a few times to ensure everything is evenly processed.
Roasting Almonds: If you want to boost the flavor, try roasting the almonds. This can give your bars a more pronounced and rich flavor. However, be careful not to burn them, as this will make your bars bitter.
Setting: Ensure your bars are set adequately before cutting them. Refrigerate for at least 2-3 hours or until firm. If you’re in a rush, you can also pop them in the freezer to set more quickly.
Cutting the Bars: When cutting the bars, use a sharp, warm knife for clean lines. Warm the knife by running it under hot water and drying it off before each cut.
Storing: Store the bars in an airtight container in the refrigerator. They can be kept for up to 2 weeks or longer in the freezer.
Add Variety: You can also add various ingredients to your bars, such as dried fruits, different types of nuts, seeds, or even protein powder, for added nutrition.
Balancing Flavors: Balance the dark chocolate’s bitterness with the maple syrup’s sweetness, and adjust according to your taste.
Melting Chocolate: Be careful when melting the chocolate for the topping. Use a double boiler or microwave it in 30-second intervals, stirring after each interval to prevent it from burning.
Add Texture: Sprinkle some crushed almonds or sea salt on top after pouring the melted chocolate for an added crunch and flavor boost.
Frequently asked questions
Can I use other types of nuts instead of almonds? Absolutely, you can replace the almonds with other nuts like walnuts, pecans, or cashews, depending on your preference.
What if I don’t have a food processor? You can also use a high-powered blender, which might take longer and require more scraping. If you don’t have either, you could chop the almonds very finely and mix them manually, though this will result in a different texture.
Do you think I can use milk chocolate instead of dark chocolate? Yes, you can. However, milk chocolate is sweeter and contains less cocoa than dark chocolate and it has milk, so these bars won’t be vegan.
Are these bars vegan? Yes, these bars are vegan as long as you use dark chocolate that does not contain any dairy products. Be sure to check the label of your chocolate to ensure it’s vegan.
Vegan almond chocolate bars
Equipment
Ingredients
- 1 cup shredded coconut
- 1 cup slivered almonds
- 2 tablespoons coconut oil
- 4 tablespoons agave or maple syrup
- 1/4 cup cocoa
- 1¼ cup dark chocolate chunks
- 1/4 teaspoon sea salt or Maldon
Instructions
- In a food processor add the coconut, slivered almonds, coconut oil, agave syrup and cocoa.
- Turn the food processor on and let it run until everything is well integrated.
- It should hold together when pressed between your fingers.
- Add the mixture in a pan and press with your fingers until firm.
- Melt the chocolate in a double boiler. When done, pour on top of the nut mixture.
- Finish with a few sprinkles of salt and let it cool. Cut into pieces and store in the fridge or a cool place.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Tomato Fennel Pasta - October 3, 2024
- Best Mexican Soups For Soup Season - October 3, 2024
- Crema de frijol, Mexican Creamy Bean Soup - October 1, 2024