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Test Kitchen Approved

Coconutty Almond Bars

Recipe By Sharon Moore, Savory Spice—Oklahoma City, OK customer

Yields

9 servings

Prep Time

15 Minutes

Recipe By Sharon Moore, Savory Spice—Oklahoma City, OK customer

When you taste this raw, low-sugar, vegan treat, you'll wonder how something so delicious can be so good for you. These make a great dessert but can also pass for a morning or afternoon energy snack.

Ingredients

2 3/4 cups raw almonds, chopped

1 cup agave nectar

2/3 cup coconut oil, melted



4 cups rolled oats

1 cup unsweetened, shredded coconut

1/2 cup dried apricots, chopped (or other dried fruit of choice)

3 to 4 oz. unsweetened dark chocolate, melted


Savory Spice ingredients in this recipe

  • Madagascar Pure Vanilla Extract (Organically Sourced)

    Organically sourced Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. U...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Ghost Pepper Salt

    This fiery salt is handcrafted with our chile-head customers in mind. While it is a scorching blend, the salt to Ghost Pepper ratio tempers the int...

    View full details

Directions

Line a 9x9-inch pan with wax paper. In a blender or food processor, combine 2 cups of the almonds with agave, coconut oil, vanilla extract and salt. Blend until smooth. In a separate bowl, combine the oats with 3/4 cup of the shredded coconut, half of the remaining chopped almonds and apricots (or other dried fruit). Stir almond-agave mixture into the dry ingredients. Spread mixture into prepared pan. Cover top with another piece of wax paper and mixture press evenly into pan. Remove wax paper and spread or drizzle melted chocolate evenly over the top. Sprinkle with remaining shredded coconut and chopped almonds. Lightly dust with Ghost Pepper Salt (if using). Let set at room temperature overnight uncovered. Slice into bars and serve. Store, sealed, in an airtight container.