Chewy almond and coconut filled bars with a dreamy thick layer of chocolate! I’m so excited to finally share this recipe! I’ve been working on it for what feels like forever and the consistency and taste are finally perfect.
I wanted to create a dessert that is filled with nourishing ingredients, low in sugar, and tastes delicious, and these bars meet every mark.
I love dessert and I eat it pretty much every night. I don’t like anything too sweet, so I normally reach for super dark chocolate dipped in some almond or coconut butter, which I must say is DELICIOUS. That’s where I got the idea for these bars, and after several trials, I finally found a perfect combination of nutty, chewy, rich, and slightly sweet.
These bars are extremely low in sugar, with less than 2 grams per bar, and high in healthy fats from nuts and coconut. There’s nothing wrong with sugar, but a lot of raw desserts are extremely high in sugar, and eating too much at once can spike the glucose levels in your bloodstream, causing your body to produce insulin, which eventually leads to a crash. The fats in these bars also help to slow the digestion of the glucose, so with very little sugar to begin with and the addition of healthy fats, these bars will keep you satisfied and nourished rather than tired or bloated.
I recently learned that healthy fats are great to have before bed. Since they digest slowly, they’re said to help with ensuring steady sleep. I eat a lot of healthy fats and despite NOT being an expert in nutrition, I can say that since starting to eat a small high fat snack at night–think a spoonful of nut butter or one of these bars–I have slept extremely well and never wake during the night.
Despite being extremely nutritious, these bars are also super tasty. The bottom layer is a rich combination of nuts, coconut, mulberries, and crunchy cacao nibs, and the thick layer of bittersweet chocolate on top makes this recipe ten times better. They’re easy to make too and take only 20 minutes to put together, plus some time to set!
I’m SO happy this recipe is finally posted and I cannot wait for you to try it out! As always, comment below or tag me on Instagram if you try it out!
- For the base:
- 1 cup almond flour
- ½ cup cashews
- ⅓ cup unsweetened shredded coconut
- 2 tbsp dried mulberries
- ¼ tsp salt
- 1 tbsp maca (optional, I love the flavor it adds!)
- 1 tbsp almond milk
- 3 tbsp melted coconut oil
- 1 tbsp almond butter
- 1 tbsp cacao nibs
- For the chocolate:
- ¼ cup + 3 tbsp cacao powder
- ¼ cup + 1 tbsp coconut oil
- 2 tsp maple syrup
- Place the almonds, cashews, and coconut in a food processor, and process until a flour like consistency forms.
- Add the mulberries, salt, and maca and pulse again until everything is combined.
- Next add the almond milk, coconut oil, and almond butter, and process until it forms a dough like consistency, stopping and scraping the sides as necessary.
- Add the cacao nibs and pulse for a few seconds.
- Transfer the base mixture to a parchment lined loaf tin and press down to form an even layer, then put the tin in the freezer while you make the chocolate.
- Heat a small saucepan with 1 inch of water on medium heat and bring the water to a boil.
- Place all the chocolate ingredients in a large glass bowl and rest the bowl over the boiling water.
- Whisk the ingredients together until everything is completely melted and combined, then remove the bowl from heat and let sit for 5-10 minutes to thicken, whisking every couple of minutes.
- Once the chocolate mixture has thickened slightly, pour it over the base and put the loaf tin in the refrigerator to set for at least 30 minutes.
- Once set, cut the bars and store in the refrigerator for up to a 3 weeks, of the freezer for up to 2 months!
Add 1-2 more tbsp of mulberries if you want the bars a little sweeter.
If storing the bars in the freezer, either defrost in the fridge or let them sit at room temp for a few minutes before eating.