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Almond, Chocolate and Coconut Bar

Almonds

Difficulty

Foodservice

Ingredients
Serves: 42 - 1 3/4-ounce portions
  • 4 oz Oats, thick rolled, toasted
  • 10 oz Chocolate, Dark, Chunks
  • 2 oz Bran, wheat
  • 15 g Chia Seed, dried, ground
  • 2 g Sea salt
  • 5 oz Brown Rice Syrup
  • 16 oz Agave Nectar
  • 2 oz Molasses
  • 17 oz Almonds, sliced, natural, dry toasted, unsalted
  • 6 oz. Coconut, dried, unsweetened
  • 12 oz Almond Chocolate Spread
Preparation
  1. In a stand mixer, combine oats, chocolate, bran, chia seeds and salt.
  2. In a medium, heavy-bottomed sauce pan, combine the rice syrup, agave nectar and molasses and bring to a boil over medium high heat.
  3. Cook syrup until it reaches 235ºF to 240ºF, stirring occasionally.
  4. Add the syrup to the oat mixture and paddle until the chocolate has melted.
  5. In a separate mixing bowl, combine the almonds and coconut and gently fold the wet mixture into it until fully incorporated.
  6. On a quarter sheet tray, lined with parchment, evenly lay out the mix. 7) Cool at room temperature.
  7. Once cool, cut into 1 ¼" x 1 ½" bars. Top with ¼-ounce (dollop) of Almond Chocolate Spread.
  8. Store airtight at room temperature until ready to use.
Did you know?

This recipe is just the starting point. The Food Professional Hub brings food professionals the research, trends, and application insights needed to innovate with all forms of almonds. Discover how almonds deliver flavor, texture, and versatility across culinary and product development.