Ingredients
- 2 cups unsweetened finely shredded coconut
- 1/3 cup raw honey (softened if necessary)
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- pinch of sea salt
- 60 or so whole roasted, salted almonds
- topping
- 2 oz dark chocolate, chopped
- 1 oz unsweetened dark chocolate (100% cacao), chopped
- 1 tsp palm shortening or coconut oil
Preparation
Step 1
1. Place all the ingredients, except the almonds, in a medium bowl and mix until fully combined.
2. grease an 8x8 glass baking dish with coconut oil. Press the mixture into the dish. Tip: Wet your hands or place parchment paper or plastic wrap over the mixture to keep it from sticking to your hands.
3. place the whole almonds in 6 rows over the mixture, then press them in slightly.
4. place in the freezer until firm, about 15 minutes
5. cut into small bars or bite-size cubes. Return to the freezer for 1 hour.
6. Meanwhile, melt the topping ingredients in the top of a double boiler over simmering water and stir until melted.
7. Remove the bars from the baking dish with a spatula and space them evenly on a parchment-lined baking sheet. Drizzle melted chocolate over the tops of each.
8. Place the bars in the fridge until chocolate is set, about 30 minutes. Store in an airtight container in the fridge up to 1 week or in the freezer up to 3 months.