Imagine biting into a perfectly crafted, golden-brown bar that's packed with crunchy almonds, toasted coconut, and a decadent chocolate drizzle - all made right in your own kitchen! These homemade almond coconut Kind bars are not just a snack; they're a game-changing treat that will revolutionize your healthy eating habits. Forget store-bought bars with mysterious ingredients - this recipe puts you in control of every delicious, nutritious bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Snack
Serves: 8 bars
Ingredients
- 1 cup almonds
- 1 cup shredded coconut
- 1/4 cup honey or agave syrup
- 1/4 cup almond butter
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Spread almonds and shredded coconut on a baking sheet and toast in the preheated oven for 8-10 minutes, stirring once halfway through, until golden brown and fragrant. Watch carefully to prevent burning.
- In a medium saucepan, combine honey (or agave syrup) and almond butter. Heat over medium-low heat, stirring constantly until the mixture becomes smooth and well combined.
- Remove the toasted nuts and coconut from the oven and immediately transfer to the saucepan with the honey-almond butter mixture. Stir thoroughly to coat all ingredients evenly.
- Pour the mixture into the prepared baking pan, pressing down firmly and evenly with a spatula or the back of a spoon to create a compact layer.
- Melt dark chocolate chips using a double boiler or in short microwave bursts, stirring between each interval to ensure smooth melting.
- Drizzle the melted chocolate over the top of the pressed mixture, using a spoon or spatula to create an even coating.
- Refrigerate the pan for 1-2 hours until the bars are completely set and firm.
- Using the overhanging parchment paper, lift the entire block out of the pan and place on a cutting board.
- Cut into 8 equal bars using a sharp knife, wiping the blade clean between cuts for neat edges.
- Store the bars in an airtight container in the refrigerator for up to one week, or at room temperature for 3-4 days.
Tips
- Toast nuts carefully: Keep a close eye on your almonds and coconut while toasting to prevent burning. The goal is a golden-brown color and fragrant aroma.
- Use quality ingredients: Choose raw, unsalted almonds and unsweetened shredded coconut for the best flavor and texture.
- Line your pan properly: The parchment paper overhang is crucial for easy removal and clean cutting of your bars.
- Melt chocolate slowly: Use a double boiler or microwave in short bursts to prevent chocolate from burning or seizing.
- Chill thoroughly: Ensure your bars are completely set before cutting for clean, crisp edges.
- Store smartly: Keep bars in an airtight container in the refrigerator to maintain freshness and prevent them from becoming too soft.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 6g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 0mg
