Monday, November 04, 2013

Almond Joy Bars

Totally worth the work!!!

8 ounces sweetened, shredded coconut (I use Trader Joe's - buy 2 as they are 6 ounces only)
8 ounces tapioca syrup, or brown rice syrup, or Lyle's golden syrup, or Non-GMO corn syrup, Grade B Maple syrup
1/2 cup very hot water
1 teaspoon pure vanilla extract
1/3 cup GF rolled oats (quick-cook or instant, not steel cut)
1/4 cup sliced almonds
1/2 cup whole almonds, roasted and salted (if desired)
12 ounces Enjoy Life chocolate chips, or Enjoy Life rice milk or dark chocolate candy bar
  1. In bowl of food processor, combine coconut shreds, syrup of choice, water and vanilla; process in pulses.
  2. Add GF oats and sliced almonds, pulsing to break up and combine.
  3. Turn filling out onto plastic wrap or parchment paper; wrap tightly then refrigerate at least 1 hour and up to overnight.
  4. Remove filling from fridge; working in batches, roll filling out between two sheets parchment paper to about 1/2-inch thick; transfer to parchment lined baking sheet. Cut filling into uniform rectangles, about 1" x 1.5"; separating each piece slightly from its neighbors.
  5. Repeat process for each section of filling.
  6. Place an almond, or nut/seed of choice in center of each rectangle.
  7. Place chocolate into small pan then place this pan over a slightly larger pan 1/2-filled with water. Place over medium high heat and bring water in bottom pan to boil, stirring chocolate in top pan to melt evenly - do not burn, and do not introduce water to the chocolate!
  8. Once melted, carefully pour chocolate in a even sheet over rectangle pieces, coating each evenly with thin layer of chocolate.
  9. Place in fridge to cool and harden chocolate (or leave on counter and wait a while - it will harden).
  10. Repeat step 7; Dip each candy bottom in melted chocolate; set gently upsidedown and allow bottom chocolate to harden.
    1. In bowl of food processor, combine coconut shreds, syrup of choice, water and vanilla; process in pulses.
    2. Add GF oats and sliced almonds, pulsing to break up and combine.
    3. Turn filling out onto plastic wrap or parchment paper; wrap tightly then refrigerate at least 1 hour and up to overnight.
    4. Remove filling from fridge; working in batches, roll filling out between two sheets parchment paper to about 1/2-inch thick; transfer to parchment lined baking sheet. Cut filling into uniform rectangles, about 1" x 1.5"; separating each piece slightly from its neighbors.
    5. Repeat process for each section of filling.
    6. Place an almond, or nut/seed of choice in center of each rectangle.
    7. Place chocolate into small pan then place this pan over a slightly larger pan 1/2-filled with water. Place over medium high heat and bring water in bottom pan to boil, stirring chocolate in top pan to melt evenly - do not burn, and do not introduce water to the chocolate!
    8. Once melted, carefully pour chocolate in a even sheet over rectangle pieces, coating each evenly with thin layer of chocolate.
    9. Place in fridge to cool and harden chocolate (or leave on counter and wait a while - it will harden).
    10. Repeat step 7; Dip each candy bottom in melted chocolate; set gently upsidedown and allow bottom chocolate to harden.
    Store in airtight container up to 5 days, or wrap each candy then store in airtight container up to 2 weeks or freeze up to 6 months.

1 comment:

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