Chocolate Almond Coconut Breakfast Bars Food
CHOCOLATE ALMOND COCONUT BREAKFAST BARS
This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.
Provided by Cheryl Belanger
Categories Breakfast and Brunch
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
- Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g
ALMOND-COCONUT CANDY BARS
Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
- Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
- Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
- Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
- In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g
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- Add almonds, coconut and salt (if using) to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, press down on mixture and smooth into a tightly-packed, even layer. Bake for 28-38 minutes (mine took 33 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
- Allow to cool for 1 hour (or until completely cooled), in the pan on a cooling rack. Pinching opposite ends of the parchment paper lining, lift bars out of pan. Gently peel parchment paper off the bottom of the bars. Slice into 12 bars (6 rows by 2 columns). Enjoy! Storing instructions below.
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- In a large microwave-safe bowl microwave marshmallows and 3 tablespoons butter on 100 percent power (high) for 1 to 2 minutes or until butter is melted. Stir in coconut flavoring. Stir in coconut, cereal, and almonds. Cool slightly. Gently fold in chocolate pieces.
- Press mixture lightly onto the bottom of the prepared pan. Let stand about 1 hour or until set. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.
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- Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer. Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
- For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth. Add in flour, baking powder, and salt and beat until fully combined.
- Pat dough into the bottom of a greased 13x9-inch baking dish. Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
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- In a large bowl, whisk together coconut oil, honey, vanilla and eggs. It is important your eggs are at room temperature.
- In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined and batter is completely smooth. Stir in almond milk. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
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- Place almonds, dates, and coconut in a food processor fitted with the steel blade attachment and process until the mixture is coarse, resembling small pebbles. Add the cocoa and salt and process in to combine. Add the water 1 tablespoon at a time, processing in until the mixture starts to clump, feels slightly wet, and can be easily brought together with your hands.
- Place the almonds, coconut, and salt in the food processor and process until finely ground. Add the dates and continue to process until a smooth almond butter forms, stopping to wipe down the bottom and sides of the food processor as needed. This will take a while (about 10 minutes with my food processor), so be patient and give your machine a break if it's getting too hot. It may also be helpful to processor half of the nut butter until smooth, and then add the remaining half and continue to process until entirely smooth again. Once smooth, process in vanilla just until mixed in.
- Place the chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir and microwave for another 15-30 seconds as needed until the chocolate is completely melted and smooth. Add the coconut oil and stir in until smooth, reheating very briefly if needed to melt the oil completely.
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- Add almonds, coconut and salt (if using) to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated and fully coated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into an even, very tightly-packed layer. Bake for 30-40 minutes (mine took 35 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
- Allow to cool in the baking pan for 1 hour, or until completely cooled. Pinching opposite ends of the parchment paper lining, lift bars out of pan. Gently peel paper off the bottom of the bars. Slice into 12 bars (6 rows by 2 columns).
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- In a mixing bowl, stir together the almond butter, maple syrup, coconut flour, coconut oil and salt. Press evenly into the prepared pan. Place in the fridge.
- Combine the dark chocolate and almond butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the almond butter base and spread to cover the top. Place back in the fridge.
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CHOCOLATE ALMOND COCONUT BREAKFAST BARS RECIPES
2020-06-03 · How to Cook Almond and Coconut Chocolate Bars Add the coconut oil, almond butter, coconut sugar, and a dash of salt to a bowl. Keep adding the … From sodelicious.recipes 5/5 (1) Total Time 30 mins Cuisine Fusion Calories 786 per serving. Add the coconut oil, almond butter, coconut sugar, and a dash of salt to a bowl. Keep adding ...
From tfrecipes.com
From tfrecipes.com
BREAKFAST BARS WITH OATS AND COCONUT RECIPE - FOOD NEWS
1 2/3 cups/146 grams rolled oats 3/4 teaspoon baking soda 1/3 cup/28 grams unsweetened coconut flakes 1/4 cup/37 grams dried cherries (or another soft, plump dried fruit) Heat oven to 350F. Generously grease an 8x8 baking and line with baking paper. Set aside. In a large mixing bowl, combine oats, flax seeds, almonds, Carnation Breakfast […]
From foodnewsnews.com
From foodnewsnews.com
CHOCOLATE ALMOND COCONUT BREAKFAST BARS THE BEST RECIPES
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From familytopsecretrecipes.blogspot.com
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From stonewallkitchen.com
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CHOCOLATE COVERED GRANOLA BAR RECIPE – GR8NOLA
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From gr8nola.com
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CHOCOLATE ALMOND COCONUT BREAKFAST BARS | RECIPE ...
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Chocolate almond coconut breakfast bars photos recipe. Learn how to cook great Chocolate almond coconut breakfast bars photos . Crecipe.com deliver fine selection of quality Chocolate almond coconut breakfast bars photos recipes equipped with ratings, reviews and mixing tips.
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From crecipe.com
From crecipe.com
COCONUT, ALMOND AND CHOCOLATE NO BAKE GRANOLA BARS
There is great satisfaction in finally making something you never thought you could or just shy away from. And, there is even greater satisfaction in trying it and realizing it not only tasted better than the store-bought bars- but you know and can pronounce every ingredient in it! Granola bars filled with almonds and chocolate are a celebration.
From myfoodmemoirs.com
From myfoodmemoirs.com
ALMOND COCONUT PROTEIN BARS - PREMIER PROTEIN
In a large bowl, add the almond butter, 2 tbsp of the coconut oil, and honey. Microwave for 10-15 sec and then stir until smooth and combined. Add in the vanilla extract, salt, vanilla protein powder, coconut flakes, and chocolate chips. Stir until everything is combined and you have a thick dough. Press that dough into the prepared bread pan. Cover the bars and chill for one …
From premierprotein.com
From premierprotein.com
THE GOOD DISH DAPHNE OZ'S CHOCOLATE-ALMOND BREAKFAST BARS
Daphne Oz's Chocolate-Almond Breakfast Bars Find out why chia seeds and chocolate are a match made in heaven. flaky sea salt 1/4 cup chia seeds 1/4 cup flaxmeal 1/2 cup chocolate chips ( preferably bittersweet ) 1/2 cup almond flour 1 1/4 cups quick-cooking oats ( not instant ) 1/4 cup sesame seeds 1/2 cup almond butter 1/4 cup honey 1/4 cup coconut oil 1/2 tsp …
From gooddishtv.com
From gooddishtv.com
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