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Almond, Chocolate and Coconut Bar

Almond, Chocolate and Coconut Bar
Prep time: , Cook time: , Total time:


Serve in 1 3/4-ounce portions.



4 oz Oats, thick rolled, toasted

10 oz Chocolate, Dark, Chunks

2 oz Bran, wheat

15 g Chia Seed, dried, ground

2 g Sea salt

5 oz Brown Rice Syrup

16 oz Agave Nectar

2 oz Molasses

17 oz Almonds, sliced, natural, dry toasted, unsalted

6 oz. Coconut, dried, unsweetened

12 oz Almond Chocolate Spread



1) In a stand mixer, combine oats, chocolate, bran, chia seeds and salt. 2) In a medium, heavy-bottomed sauce pan, combine the rice syrup, agave nectar and molasses and bring to a boil over medium high heat. 3) Cook syrup until it reaches 235ºF to 240ºF, stirring occasionally. 4) Add the syrup to the oat mixture and paddle until the chocolate has melted. 5) In a separate mixing bowl, combine the almonds and coconut and gently fold the wet mixture into it until fully incorporated. 6) On a quarter sheet tray, lined with parchment, evenly lay out the mix. 7) Cool at room temperature. 8) Once cool, cut into 1 ¼" x 1 ½" bars. Top with ¼-ounce (dollop) of Almond Chocolate Spread. 9) Store airtight at room temperature until ready to use.


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Luis Aguilar (not verified) April 06, 2015