Almond, Coconut & Chocolate Bars

Incredibly moreish, these ‘bars’ are a perfect way to end a meal, for an afternoon treat, or really any time you want something sweet crunchy, a little bit salty and very chocolaty, without feeling terribly guilty!

Made from just three ingredients, they are super easy to make, with only four steps … toast the almonds and coconut, melt the chocolate, stir gently together and cool.

You can pop them into little patty cakes to make clusters, or as I have done here, laid out flat and cut into bars. Packaged up into cellophane bags or jars, they make a lovely hostess or teacher thank-you gift.

To keep it lower in carbs, use high-quality dark chocolate. 70% is ideal, but I use Callebaut 811 54.5% Dark Chocolate Callets, which is delicious and is very easy to work with … but does make it less low carb and even more of a constitute more of a treat!

Inspired by the girls at Better Together Kitchen, this recipe is a keeper!

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Almond, Coconut & Chocolate Bars

Yield: 16

Author: Lee Newcombe

Incredibly moreish, these ‘bars’ are a perfect way to end a meal, as an afternoon treat, or whenever you want something sweet, crunchy, a little bit salty and very chocolaty!

Ingredients

• 140g coconut flakes (unsweetened)
• 1 cup toasted slivered almonds
• 2 cups quality dark chocolate buttons
• sea salt

Instructions

1. Preheat the oven to 180°C.
2. Place the almonds and coconut flakes on a baking tray in a single layer and roast for about 10 minutes or until they reach a lovely golden colour.
3. Melt the chocolate in the microwave or on a double boiler till melted.
4. Carefully mix the almonds, coconut and chocolate together.
5. Place on a baking paper-lined tray and gently work it out to a thin layer. You can also add dollops to form clusters or in little patty cases.
6. Place in the fridge to set.
7. If you have made a single layer, cut into bars with a sharp knife.
8. Serve and enjoy.