Monday, July 1, 2013

Coconut and Almond Chocolate Bar

Coconut and Almond Chocolate Bar

I’m craving chocolate today and theses little bars took no time to make and now I have a treat to satisfy for the next few days.
This recipe transpired from a happy accident last winter as I was transforming a brownie recipe made with eggs and dairy to one that is vegan. This is by no means a brownie but instead a wonderful chocolate bar with coconut and almond meal giving it wonderful texture yet still melts in your mouth.  I’ve revised it to include coconut and almond extract but using vanilla alone is just as wonderful.
The work involved is surprisingly easy. Have all your ingredients measured and ready to go. Once the oil and chocolate is melted everything else follows.

¼ cup +1 tbsp coconut oil
8 oz chocolate 70% - fair trade organic if possible 
½ cup almond meal
½ cup coconut sugar – in blender or coffee grinder to make powdery
½ cup shredded coconut
1 tsp vanilla extract
1/2 tsp sea salt
2 tbsp ground chia or flax seeds - I use coffee grinder
1 tsp coconut extract optional
½ tsp almond extract optional

½-3/4 cup toasted almonds.

Melt the oil then add the chopped chocolate. Keep the flame on low heat and let it melt. Then add the sugar and whisk, add the almond meal, chia seeds and whisk, add the shredded coconut and sea salt whisk for 1 minutes, turn off the heat and add the vanilla, almond and coconut extract whisk 1 more minute.

Pour mixture to parchment lined 8x8 inch pan. Refrigerate for 20 minutes , after 20 minutes top with chopped toasted almonds.

Chill another 45minutes to 1 hour in the freezer. Lift the fudge out of the pan using the parchment paper and place on cutting board. Cut fudge into small one inch squares.

Store in a container in the fridge.

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