Welcome to another round of let’s-eat-chocolate-for-breakfast-and-call-it-healthy-too. Mondays of all days call for chocolate… unless of course you’re like me and every hour of every day seems to call for chocolate. Life is tough. ;)
Remember these healthy dark chocolate no-bake bars and this double-chocolate, almond, and coconut granola? If not, here’s what you need to know: they’re chocolatey. They’re healthy. They’re good. I love them and you will too. Anyway, this is me, once again figuring out how I can eat chocolate throughout the day and call it healthy/feel good about it. Verdict? Mission ACCOMPLISHED.
I think I first made these two summers ago, at which point they tasted similar but looked wayyyy different. In its current easy-to-make, easy-to-eat, chocolate-drizzled state, these bars are exactly what I dreamed of them being: healthy, satisfying, no-bake, choco-fied, and good with a capital “G”. They’re the kind of breakfast/snack that you crave all day because they taste desserty and way too naughty to being eating in the middle of the day, even though they’re totally not.
In my ever-going quest to make sense (HAH), I made these bars with a vision of healthified Almond Joys in mind, even though, as I’ve mentioned before, I’ve never been especially keen on Almond Joys. I do, however, love coconut and almonds and (obvi) chocolate, so the idea of an Almond Joy-ish bar that has those flavors combined in a healthier, better-tasting package, made from natural ingredients rather than who-knows-what, is right up my alley. These have a perfect blend of all those flavors, and even though they don’t taste like candy (because you can’t eat candy for breakfast ofcourse), they’re dang good. My only complaint is that they leave me wishing I could sneak chocolate into all of my meals. It’s on the to-do list. ;)
Here’s to chocolate on Mondays!
No-bake snack bars that taste as good as they look - for those days when you're craving a chocolatey treat but need something healthy and filling.
- 8 3/4 ounces (2 1/2 cups) sliced almonds
- 11 ounces (2 cups) pitted and halved medjool dates
- 4 1/4 ounces (2 cups) unsweetened coconut flakes
- 1 3/4 ounces (1/2 cup) natural cocoa powder
- 1/4 teaspoon salt
- 3-4 tablespoons water
- 10 1/2 ounces (3 cups) sliced almonds
- 2 1/8 ounces (1 cup) unsweetened coconut flakes
- 2 pinches of salt
- 1 3/8 ounces (1/4 cup) pitted and halved medjool dates
- 1/4 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, finely chopped (I used 70%)
- 3/4 teaspoon coconut oil
- 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.
- Transfer the mixture to a foil-lined pan (I used a 5 1/2" x 12" biscotti pan, but an 8" square pan would also work) and press down into the bottom of the pan to cover the entire surface in a flat, compact layer. Using a large, flat spatula works well here. Once done, set aside while making the almond butter.
- 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.
- Pour the almond butter over the first layer of the bars and smooth out the top briefly. Shake the pan gently back and forth to further smooth the top layer. Cover tightly with plastic wrap (to avoid touching surface of almond butter) and refrigerate or freeze until set. Once set, use foil to lift bars from pan, and slice as desired.
- 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.
- Transfer sliced bars to a large sheet of parchment paper and use a spoon to drizzle chocolate over bars. Place in refrigerator to set. Store in an airtight container in the refrigerator or freezer.
Depending on the size of your food processor, it might work best to split both the base layer and the almond butter in half when processing and make one half at a time.