I currently have a little mini giveaway on my Instagram page and with every entry I invited people to let me know what recipes they would like to see me create which has been extremely insightful and helpful. My mind races with ideas constantly and I can be so indecisive at times.
Ultimately I want to create recipes that come from my heart, that I’m passionate and enthusiastic about, but also that other people want to create so I’ve made a list and seen as I had these squares almost ready to share and they filled a request, they are the first of many to get ticked off!
Pretty easy to make as far as layer bars go. The trick is to allow them to come to room temperature before slicing to prevent that top chocolate layer from cracking. Either way they will be delicious, I just like to keep things intact if at all possible!
Since the bars are pretty chunky I sliced the tray into 16 portions. Start out small and go back for seconds if needs be, they are pretty hefty and beautifully satisfying!
Almond Joy Layer BarsPrint Recipe
- For the Base
- 120g activated almonds
- 40g desiccated coconut
- 180g pitted Medjool dates
- 1 tsp Vanilla Extract
- Pinch of Pink Himalayan Rock Salt
- 42g coconut oil, melted
- For the Coconut Layer
- 160g desiccated coconut
- 125ml full fat coconut milk
- 30ml maple syrup
- 42g coconut butter, melted
- For the Topping
- 250g dark chocolate, roughy chopped; dairy free if necessary
- 30g smooth almond butter
- Cacao nibs and hemp seeds to sprinkle on top, optional
Blend dates to paste in your food processor. Break up the date paste and add in almonds and coconut. Blend to blitz the dry ingredients and evenly combine with the date paste.
Add in the coconut oil and vanilla extract.
Place mixture into a 9 inch square tray that has been lined with baking paper.
Spread evenly using your finger initially and then the back of a clean spoon.
Place into the fridge.
Clean out food processor and add in all filling ingredients. Blend for just a couple of minutes to combine.
Place mixture on top of base and spread evenly. Leave out of the fridge while you get the topping ready. If you place it into the fridge and it firms up too much the chocolate layer won't hold on the coconut!
Melt chocolate in the microwave using 30 second increments. Make sure to use a microwave safe bowl of jug.
Mix in almond butter and pour over the coconut layer. Place into the fridge for 10 minutes, then sprinkle over cacao nibs and hemp seeds. Return to the fridge for a couple of hours or overnight to set.
Remove from the fridge 10 to 15 minutes before slicing into 12 to 16 squares. Serve at room temperature.
Store in the fridge for up to 5 days or freeze for up to one month.