Recipes Almond, Chocolate and Coconut Bar Serve in 1 3/4-ounce portions. Difficulty Hard Ingredients Serves: 42 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 Preparation In a stand mixer, combine oats, chocolate, bran, chia seeds and salt. In a medium, heavy-bottomed sauce pan, combine the rice syrup, agave nectar and molasses and bring to a boil over medium high heat. Cook syrup until it reaches 235ºF to 240ºF, stirring occasionally. Add the syrup to the oat mixture and paddle until the chocolate has melted. In a separate mixing bowl, combine the almonds and coconut and gently fold the wet mixture into it until fully incorporated. On a quarter sheet tray, lined with parchment, evenly lay out the mix. 7) Cool at room temperature. Once cool, cut into 1 ¼" x 1 ½" bars. Top with ¼-ounce (dollop) of Almond Chocolate Spread. Store airtight at room temperature until ready to use. Did you know? In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.