Almond Coconut Bars

2 July 2016

These delicious goodies were a huge hit at our recent 9th Birthday celebrations, and were the most requested recipe from you all, so here you go! A yummy sweet treat jam packed with high value proteins, antioxidants, and healthy fats.

**You need a food processor for this recipe**


2 cups whole raw almonds

1 cup unsweetened desiccated coconut

½ cup organic almond butter

2/3 cup raw virgin coconut oil

1 tablespoon ground almonds or coconut flour

¼ to ½ teaspoon good quality salt

1 ½ tablespoons liquid sweetener of your choice (eg coconut nectar, rice syrup, date syrup, maple syrup etc)

1 tablespoon high grade vanilla extract

3 oz 70-85% dark chocolate (preferably organic)



  • Melt the coconut oil in a small saucepan on a very low heat, or pop the jar into a jug of warm water  until the oil melts

  • Line a 9x9 inch baking pan with greaseproof paper

  • Pulse the almonds in a food processor until they resemble course sand

  • Add the rest of the ingredients to the food processor (except for the chocolate) and pulse until it forms a textured paste. (ideally the bits of almond and coconut shouldn't be too small). Finish off with a good stir by hand to mix everything evenly.

  • Press into the baking pan then pop in the fridge for about an hour to set

  • Melt the chocolate in a double boiler then drizzle over the base or spread out with a spoon or spatula until evenly coated. Pop back in the fridge for about 5 minutes until the chocolate is solid, but still a little bit soft. Cut into bars, then pop back in the fridge. You can keep them in an air tight container – mine never last long enough to stay for too many days!!! :)