Chocolate Almond Peanut Butter Bars:

Ingredients:

For the Base:

• 1 cup whole almonds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup honey (or maple syrup to make it vegan)
• 1/4 cup creamy peanut butter
• 1/4 cup gluten free semi-sweet chocolate chips (use dairy free ones to make this vegan)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

For the Chocolate Coconut Topping:

• 1/4 cup semi-sweet chocolate chips (use dairy free to make this vegan)
• 1/4 cup shredded coconut

Instructions:

1. Prepare the Pan:

• Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal. Plastic wrap works well too.

2. Make the Base:

• In a food processor, combine 1 cup of whole almonds and the unsweetened shredded coconut. Pulse until the mixture is finely chopped but still has some texture.
• In a microwave-safe bowl or on the stovetop, heat the honey or maple syrup and creamy peanut butter until they are easily mixable. This takes 40-50 seconds in the microwave. Stir in the vanilla extract and a pinch of salt.
• Add 1/4 cup of dark chocolate chips to the honey and peanut butter mixture and stir until the chocolate is fully melted and the mixture is smooth.
• Pour the chocolate and peanut butter mixture over the almond and coconut mixture in the food processor. Pulse until everything is well combined and sticky.

3. Press into Pan:

• Transfer the mixture to the prepared baking pan. Use a spatula or your hands (lightly greased) to firmly press the mixture into an even layer in the pan.

4. Prepare the Chocolate Drizzle:

• In a microwave-safe bowl or on the stovetop, melt 1/4 cup of dark chocolate chips until smooth. If using the microwave, microwave for 20 seconds at a time until the melted chocolate can be easily stirred to a smooth consistency. If melting over the stove, place a heat safe bowl over the pot of boiling water, place the chocolate in that bowl, and stir until melted.

5. Drizzle with Chocolate and Sprinkle with Coconut:

• Drizzle the melted chocolate evenly over the pressed base in the pan.
• Sprinkle shredded coconut evenly over the the chocolate.

6. Chill:

• Place the pan in the refrigerator for at least 1-2 hours to allow the bars to set.

7. Cut into Bars:

• Once the bars are firm, use the parchment paper overhangs to lift them out of the pan. Place them on a cutting board and use a sharp knife to cut them into your desired bar size and shape.

8. Store:

• Individually wrap the bars in parchment paper or plastic wrap to keep them fresh. Store them in an airtight container in the refrigerator for up to two weeks.