Raw Almond Joy Bars
Today’s post was supposed to be about buckwheat. I have been soaking, sprouting, and grinding all week. I was just about to start putting together the buckwheat recipes when a member of the Rawmazing Facebook Group posted this recipe for almond joy bars and challenged me to make it raw. I took a quick look and snap. So much for the buckwheat!
The “crust” for these almond joy bars is a wonderful layer of almond butter and cacao powder. I used raw, organic coconut crystals for sweetening as I am really trying to keep my sweeteners as close to the source as possible. Plus they have a wonderful deep flavor. Not unlike molasses or brown sugar.
This is a pretty easy make….have at it and have fun! As with all desserts, these recipes are very calorie dense. I am not the person who is going to tell you that you can eat a raw dessert for breakfast. But as a tasty, sweet treat, raw desserts are full of healthy nutrients that typical desserts just don’t have.
Raw Almond Joy Bars
First Layer:
- 3/4 cup raw almond butter (I make my own from this recipe: Almond Butter)
- 1/4 cup coconut oil, melted
- 1/3 cup cacao powder
- 1/3 cup raw coconut sugar
- 1/4 teaspoon vanilla bean paste
- pinch Himalayan salt
- Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.
Second Layer
- 2 cups of dried, unsweetened, raw coconut
- 2/3 cup coconut butter, softened
- 3 tablespoons raw agave nectar (or liquid sweetener of choice)
- 1-2 teaspoons organic almond flavoring (not raw)
- Place coconut in medium bowl.
- Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
- Pat over first layer, top with chopped almonds and ganache. (see below)
- Refrigerate to set.
Third Layer
- 1/3 cup almonds, coarsely chopped
Ganache (recipe here)
Crystal wrote on January 7, 2013
Susan, these look soooo delicious! I am looking forward to trying it out. LOL on your cross country travel with your horde of animals. Welcome to (or back) to California. I hope you enjoy the weather. At least this winter will be easier on you.
Crystal
Alicia wrote on January 6, 2013
By the way, these look delicious!!
Alicia wrote on January 6, 2013
I’ve gotten the paste from amazon. I think sur la table also sells it, but mine did not.
Susan wrote on January 6, 2013
Yes…there is a link in the recipe. 🙂
Amy @FragrantVanillaCake wrote on January 6, 2013
These bars look and sound fantabulous! Way better than real almond joy! I may just have to try this recipe :)!
Brandy wrote on January 5, 2013
Looks good! I can’t wait to try this . I also hope you post your sprouted buckwheat recipes… my favorite!
Kitty K. wrote on January 5, 2013
Yes, what is vanilla paste? Where would it be located at Whole Foods? I’ve never seen it before. This recipe looks amazing! Can’t wait to try it.
Susan wrote on January 5, 2013
You can substitute vanilla, also. I will put a link in the recipe. 🙂
Barb C wrote on January 5, 2013
Oh my! These look divine! I have seen a few recipes recently calling for vanilla paste and I wonder if you can tell me where you get that? Thanks for your great recipes! I made the cheesy kale crackers a few weeks ago and just polished them off – they were light and crispy but definitely hearty!
Leanne @ healthful pursuit wrote on January 5, 2013
Oh wow, how decadent and amazing! Good work with these 🙂 who need buckwheat when you can feast on coconut and chocolate.
Kylie wrote on January 4, 2013
Hi,
How do i get a copy of all your books?
Are you able to do me a special price on all of them?
How many books are there?
Thanks so much
HApPy NeW yEAr!!
Kylie
🙂
Susan wrote on January 4, 2013
Three of the e-books are on sale right now if you look at the sidebar on the right. The other two can be ordered directly from the site or on Amazon. There are five books. Cheers!