No Bake Vegan Chocolate Almond Coconut Bars from my newly released ebook Grab-n-Go Snacks: healthful eats for crazy busy days . Quick and easy, have on the ready when you are! gluten free
The ebook is done!
It only took a year to complete, I can be terrible at procrastination, but it’s finally finished. Time for a cocktail.
It always seems impossible until it’s done ~ Nelson Mandela
So in celebration of completing this project, I’m sharing one of my recipes from the ebook and offering a giveaway! If you don’t want to mess with the giveaway and just get your ebook, like now, go here! Or, if you just gotta know the giveaway details, it’s okay to scroll down. I’ll wait…..
Chocolate Almond Coconut Bars got the goldstar out of the ebook collection, although I had hard time deciding because I love them all! I considered sharing the cover recipe, Peanut Butter Kasha Chocolate Chip Breakfast Cookies (pg 17). They’re such a satisfying delight. But then there were the Mustard-Roasted Chickpeas (pg 19), simple, delicious, hearty. And, of course, Kasha Tahini Bites (pg 7), which I really like. And then Aloha Bars (pg 14), which knock my socks off. And…. well, you get my drift. But I landed on this recipe, reminiscent of that famous candy bar but in a better-for-you form.
Chocolate Almond Coconut Bars were one of the first snacks I started making years ago when I made the decision to change my bad snacking habits. Hello, Kettle chips. I had just recently discovered the magic of Medjool dates, after scrunching my nose at them for years, and was eager to put them to work in recipes that supported new and better snack options.
Because they’re sticky, dates hold ingredients together with ease, and as a bonus they’re naturally sweet and nutritious. A win-win for those looking for homemade, healthier snacks. You’ll find them throughout the new ebook too.
If you love to make homemade, better-for-you snacks, you’re going to love this ebook. I’ve included both bake and no-bake snacks, sweet and savory snack recipes, all plant-based, gluten-free, and mostly naturally sweetened.
You’ll find ingredients like almonds, coconut oil, raw cacao, cashews, maple syrup, mini chocolate chips, coconut, coffee, walnuts, chickpeas, sunflower seeds, and vanilla extract. Most of the recipes have a long shelf/refrigerator life making them easy to have on hand when you need them. These snacks are great
for traveling, quick breakfasts, lunch boxes, picnics, after workouts, or whenever that sweet tooth hits.
Grab your copy of Grab-n-Go Snacks: healthful eats for crazy busy days now!
* * * G I V E A W A Y Now Closed * * *
Congratulations to Starly, Emily, Mindy, Liz, J Love, Jill, Geraldine, Jessica, Jen and Veronica!
Giveaway ends on October 2 at midnight. Giveaway recipients will be chosen at random and will be notified by email.
No Bake Vegan Chocolate Almond Coconut Bars
- ¾ C Raw Almonds 72g
- ½ C Thick Rolled Oats not quick-cook, 54g
- ½ C Vegan Mini Dark Chocolate Chips divided, 90g
- 10 Pitted Medjool Dates soaked hot water for 10 minutes and drained, 204g
- ¾ C Unsweetened Shredded Coconut 72g, aka desiccated coconut
- 2 Tbs Raw Cacao Powder
- ¼ C Almond Flour 34g, or Meal
- ¼ tsp Sea Salt
- 3 Tbs Coconut Oil unrefined, virgin, melted
- 1 ½ tsp Vanilla Extract
Line an 8” x 8” (20cm x 20cm) baking pan with parchment paper. Clip the sides secure.
Preheat oven or toaster oven to 350F (180C). Toast almonds for about 15 minutes or until toasty and fragrant while the oven is preheating (you’ll no longer need the oven). Rough-chop. Reserve 2 Tbs in a small bowl and then add the rest to a large mixing bowl.
In the bowl of a food processor, add the oats. Process until a fine meal/flour is formed. Toss into the large mixing bowl, and then add the dark chocolate chips, reserving 2 Tbs along with the chopped almonds in a small bowl.
In the bowl of a food processor, add the dates, coconut, cacao powder, almond flour, salt, coconut oil, and extract. Process until smooth. Add mixture to the large mixing bowl and use your hands to incorporate all the ingredients.
Press firmly into an 8x8 parchment-lined baking pan. Sprinkle the almond chocolate chip mixture over the top and gently press. For easier cutting, freeze for at least 20 minutes.
Cut into twenty 1 ½” x 2” (3.8cm x 5 cm) or 16 equal pieces. Store in a lidded container, in the refrigerator, for up to one month.