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Garden Goddess Almond Bar

Garden Goddess Almond Bar
Prep time: , Cook time: , Total time:


A satiating pressed bar flavored with smoked almonds, slivered almonds, pepitas, Medjool dates, blueberries, spirulina, coconut flakes and a hint of jalapeño. Created by Chef Rob Corliss for Almond Board of California. 



20 oz almonds, smoked whole

6 oz pepitas, raw whole, unsalted

8 oz blueberries, dried, whole

2 lbs Medjool dates, pitted

0.6 oz spirulina powder

0.12 oz jalapeño, ground, powder

2 fl oz lemon juice, fresh

8 oz almonds, smoked, large chop

4 oz pepitas, raw, whole, unsalted

4 oz blueberries, dried, whole

8 oz almonds, slivers, blanched

4 oz coconut flakes, unsweetened



1. Place 20 oz. smoked almonds, 6 oz. pepitas, 8 oz. blueberries, dates, spirulina, jalapeño powder and lemon juice in Robot Coupe®. Pulse until a small crumble forms and the evenly combined mixture holds its shape when pressed in your hands.

2. Remove from Robot Coupe® and place the mixture in a mixing bowl. Add remaining 8 oz. smoked almonds, remaining 4 oz. pepitas, remaining 4 oz. blueberries, almond slivers and coconut flakes and combine evenly.

3. Evenly spread mixture into a half sheet pan lined with parchment paper, then top the mixture with another sheet of parchment paper and use a rolling pin to evenly flatten and press the mixture.  Place the half sheet pan in refrigerator for 30 minutes to 1 hour, to firm up the mixture.

4. After firming up, remove the top parchment paper, then portion into 48 equal snack bars (8 W x 6 L).

5. Place the bars in a sealed container and store refrigerated.

Nutritional Info:

Nutritional Info:


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