Isn’t it nice when things just work. These tasty little treats have a great balance of coconut, almonds and chocolate and they taste sweeter than they really are.
Almond Coconut Squares
Makes 16 squares
30g dessicated coconut
1 vanilla bean scrapings
1/2 cup (50g) almond meal
1/3 cup (70g) rice malt syrup
1/2 cup (160g) almond butter (look for brands with 100% almonds in the ingredients and nothing else)
1/3 cup (70g) coconut oil, melted
100g 70% or higher cacao chocolate
In a bowl, mix the rice malt syrup, almond butter and coconut oil until smooth.
Then add the remaining ingredients (except for the chocolate) and mix until combined.
You can chop up the almonds if you want, but I didn’t bother and just left them whole.
Line a small tray with plastic wrap making sure its pushed up and sticking to all the sides. Place the mixture into the tray and use the back of a spoon to spread out the batter evenly.
I used a 22cm x 18cm tray. Ones which don’t slope on the sides are better.
Melt the chocolate by breaking it up into small pieces and use a double boiler or just melt it in a microwave-safe bowl on a low heat until just melted. Stir and then pour over the mixture.
Place in the fridge for at least 1 hour before removing the slice from the tray using the plastic wrap and cutting it into squares with a sharp knife.
Store it in the fridge for up to 3 weeks or freezer for 3 months.