Sunday, March 29, 2009

almond bars with chocolate crust

These are too good to be good for you. If you're looking for a healthier snack these are the perfect "power bar" type snack for you. The orginal recipe for these can be found here. Once again I substituted a few things due to what I had on hand: peanut butter for almond butter; since I didn't want to lose the almond flavor intended I subbed almond extract for the vanilla extract. Next time I'll use the vanilla as originally called for as the almond flavor is pungent as you bite into the bar. Also I didn't have dark chocolate on hand, so used milk chocolate instead. I think these would be best with a bittersweet chocolate - the bittersweeter the better - as the sweetness of the bar would be well balanced by bitter chocolate.

Oh and the best part you ask? They take about 5 minutes to mix together the bars and 5 minutes to melt the chocolate. The worst part? Waiting for them to set in the fridge!

Almond Bars with Chocolate Crust
1 cups raw almonds
1 cup oats
1/2 cup flaxseed meal
1/2 cup unsweetened shredded coconut
1/2 cup peanut butter
1/2 teaspoon sea salt
3 tablespoons canola oil or almond oil
1/4 cup unsweetened applesauce
2 tablespoons agave nectar
1 tablespoon almond extract
1 cup of high quality dark chocolate, chopped coarsely

In a food processor, process: almonds, oats, flaxseed meal, coconut, peanut butter and sea salt together until coarsely combined, about 10 seconds.
In a small bowl mix the oil, applesauce, agave nectar, and almond extract. Transfer to food processor with the almond mixture and pulse to combine .

Press the mixture into a square 8 inch pan. Refrigerate for an hour.

Melt the dark chocolate in a small bowl, using a double boiler. Stir often to avoid burning the chocolate. Spread the melted chocolate evenly on top of the almond mixture and return to refrigerator until chocolate crust forms.

Divide into bars and serve. Keep in the fridge in an airtight container.
recipe adapted from