Sunday, April 28, 2013

Raw Almond Joy Bars

First Layer:

3/4 cup raw 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
1. 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)
1. Place coconut in medium bowl.

2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.

3. Pat over first layer, top with chopped almonds and ganache. (see below)

4. Refrigerate to set.

Third Layer

1/3 cup almonds, coarsely chopped
1/2 cup cacao powder
1/2 cup agave
1/4 cup coconut oil, melted
1. Whisk all ingredients together.

Almond Butter
yield 1 1/4 cup almond butter
2 C Almonds
1 T Raw Honey (optional)
1/2 t Sea Salt (optional)
Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.

Around 8 minutes, the almond mixture will ball up. Just let it keep going.
At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released.
At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)