Almond Cacao Bars

August 9, 2018

 

Hey Friends!  I'm knee deep in school prep mode...ugh!  I posted a while back about my pantry organization which kicked off "Operation Back To School" so I've been busy continuing with my quest to get the house organized, a few freezer meals made for busy school nights and trying to come up with new lunch and snack ideas.  I've been on a cacao kick lately so I threw together these bars on a weekend and loved them so much I decided to share the recipe with all of you.  These bars are a great option for breakfast-on-the-go or an after school/sports snack.  They really need to be refrigerated so I would advise against putting them in lunches unless you can keep them cool.  They tend to get crumbly if they get warm.

 

These bars have very little sugar and pack a ton of protein which makes them filling.  I've also found they are the perfect way to satisfy my sweet tooth after dinner!  Yes, they contain healthy fats but that is a good thing!  Healthy fats are so good for us and help keep us satisfied.  These bars can be done in a baking pan or in the bar silicone molds I've posted about in my other protein bar recipes.  They can also be made in larger batches and frozen so you always have them on hand.  I hope you enjoy!

 

 

 

Almond Cacao Bars

Crust:

  • 1 cup Almond flour

  • ½ cup Shredded coconut

  • ¼ cup Collagen protein powder

  • 2 teaspoons Cinnamon

  • 2 tablespoons Coconut oil, melted

  • 3/4 cup Almond butter

Prepare an 8x8” pan and line it with parchment paper.  Place dry ingredients in a medium bowl and stir.  Add coconut oil and almond butter and whisk all ingredients until thoroughly combined.  Pour mixture into pan and press until evenly flattened.  Place crust into freezer for 2 hours.

Topping:

  • 1 cup Coconut butter

  • ¼ cup Coconut oil

  • 3 tablespoons Cacao powder

  • 3 tablespoons Maple Syrup

  • ¼ cup Slivered almonds

  • Sea salt

Use a double broiler or simply fill a medium saucepan halfway with water and bring to a boil.  Place a stainless steel bowl over the pot.  Add coconut butter and coconut oil and stir until melted.  Remove the mixture from heat and whisk in cacao powder and maple syrup.  Pour mixture over crust and sprinkle with slivered almonds and sea salt if desired.  Place pan into fridge for 2-3 hours to harden.  Cut into squares and serve immediately.  Store in fridge.

Makes approx. 9-12 bars.

 

 

 

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