Almond Joy LarabarSubmitted by: BLUEKITTYGP12
IntroductionThese are great for a bagged lunch, quick snack, or even to grab in the morning as you're rushing out the door. These are great for a bagged lunch, quick snack, or even to grab in the morning as you're rushing out the door.
1 cup raw almonds
2 1/2 cups Medjool dates
2 tablespoons coconut oil, unrefined
1/2 cup coconut flakes, unsweetened and untoasted
2 teaspoons cocoa powder
1 teaspoon vanilla extract
Generous pinch sea salt
1/4 cup dark chocolate chips (optional, Ghirardelli)
Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.
After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it's still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time until you have the correct consistency.
Line an 8x8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is, straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.
Serving Size: makes 32 squares
Number of Servings: 1
Recipe submitted by SparkPeople user BLUEKITTYGP12.