Perfect Snack Bar

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Serves: 1/2 Sheet Tray
Serving Size: 1.4 oz.
Ingredients: 
28 oz. Almonds, whole, natural, roasted
13 oz. Almonds, sliced, toasted
10 oz. Oats, thick-rolled, toasted
3.2 oz. Almond Flour, blanched
17 oz. Pumpkin Seeds, toasted
8 oz. Coconut Flakes, unsw.
10 oz. Champagne Raisins (or currants)
31 oz. Honey
11 oz. Almond Butter, blanched
10 oz. Dark Chocolate, tempered
Preparation: 
  • In a standing mixer, combine whole almonds, sliced almonds, oats, almond flour, pumpkin seeds, coconut flakes, and raisins.
  • In a medium, heavy-bottomed sauce pan, bring the honey to a boil over high heat.
  • Cook honey to 240 degrees Fahrenheit, then remove from heat.
  • Add the almond butter to the honey and whisk.
  • Pour the almond butter and honey mixture into the stand-up mixer. Using the paddle attachment, coat the almond mixture thoroughly.
  • On a half-sheet pan lined with parchment, evenly lay out and flatten the mixture using a rolling pin.
  • Once mixture has cooled completely, slice full mass in half lengthwise. • Drizzle one side of each half with tempered dark chocolate.
  • Once cool, remove from sheet tray and cut into equal portions. Serve.
Nutritional Info: 

Calories: 199; Fiber: 3 g; Fat: 14 g; Cholesterol: 0 mg; Sat Fat: 3 g; Sodium: 30 mg; Mono Fat: 6 g; Calcium: 54 mg; Poly Fat: 3 g; Magnesium: 82 mg; Protein: 6 g; Potassium: 207 mg; Carb: 17 g; Vitamin E: 4 mg*

* total alpha-tocopherol equivalents

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Perfect Snack Bar
  • 28 oz. Almonds, whole, natural, roasted
  • 13 oz. Almonds, sliced, toasted
  • 10 oz. Oats, thick-rolled, toasted
  • 3.2 oz. Almond Flour, blanched
  • 17 oz. Pumpkin Seeds, toasted
  • 8 oz. Coconut Flakes, unsw.
  • 10 oz. Champagne Raisins (or currants)
  • 31 oz. Honey
  • 11 oz. Almond Butter, blanched
  • 10 oz. Dark Chocolate, tempered
  • In a standing mixer, combine whole almonds, sliced almonds, oats, almond flour, pumpkin seeds, coconut flakes, and raisins.
  • In a medium, heavy-bottomed sauce pan, bring the honey to a boil over high heat.
  • Cook honey to 240 degrees Fahrenheit, then remove from heat.
  • Add the almond butter to the honey and whisk.
  • Pour the almond butter and honey mixture into the stand-up mixer. Using the paddle attachment, coat the almond mixture thoroughly.
  • On a half-sheet pan lined with parchment, evenly lay out and flatten the mixture using a rolling pin.
  • Once mixture has cooled completely, slice full mass in half lengthwise. • Drizzle one side of each half with tempered dark chocolate.
  • Once cool, remove from sheet tray and cut into equal portions. Serve.