Raw Almond Joy Bars
Today’s post was supposed to be about buckwheat. I have been soaking, sprouting, and grinding all week. I was just about to start putting together the buckwheat recipes when a member of the Rawmazing Facebook Group posted this recipe for almond joy bars and challenged me to make it raw. I took a quick look and snap. So much for the buckwheat!
The “crust” for these almond joy bars is a wonderful layer of almond butter and cacao powder. I used raw, organic coconut crystals for sweetening as I am really trying to keep my sweeteners as close to the source as possible. Plus they have a wonderful deep flavor. Not unlike molasses or brown sugar.
This is a pretty easy make….have at it and have fun! As with all desserts, these recipes are very calorie dense. I am not the person who is going to tell you that you can eat a raw dessert for breakfast. But as a tasty, sweet treat, raw desserts are full of healthy nutrients that typical desserts just don’t have.
Raw Almond Joy Bars
First Layer:
- 3/4 cup raw almond butter (I make my own from this recipe: Almond Butter)
- 1/4 cup coconut oil, melted
- 1/3 cup cacao powder
- 1/3 cup raw coconut sugar
- 1/4 teaspoon vanilla bean paste
- pinch Himalayan salt
- Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.
Second Layer
- 2 cups of dried, unsweetened, raw coconut
- 2/3 cup coconut butter, softened
- 3 tablespoons raw agave nectar (or liquid sweetener of choice)
- 1-2 teaspoons organic almond flavoring (not raw)
- Place coconut in medium bowl.
- Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
- Pat over first layer, top with chopped almonds and ganache. (see below)
- Refrigerate to set.
Third Layer
- 1/3 cup almonds, coarsely chopped
Ganache (recipe here)
Leslie wrote on January 20, 2013
Hey Susan, thanks for your comments. The crust ended up sticking together after spending more time in the fridge, but the filling never really held together. I will be making this again, for sure, but we’ve been thinking: maybe rolling the filling into truffle balls and dipping them in the “crust” and then rolling them in coconut? They are heavenly. Thanks again for the recipe. Just thinking about it is almost as good as eating it 🙂
Dani Fenwick wrote on January 20, 2013
holy smokes that looks amazing!! inspired!!
virginia wrote on January 18, 2013
hi susan!! i was wondering, do u have a recipe for making your own vanilla bean paste since i did not like some of the reviews on it or is there something else i can substitute it for? thanks again for all the wonderful recipes u share with us!!
Leslie wrote on January 12, 2013
Hi. I made these today and had a few problems which lead me to suggestions. I found them very difficult to serve-I wanted to take them to a party, and I thought perhaps:
1. make them by lining the pan with parchment paper. 2. The crust didn’t really stick together for me, and I would like to retry the recipe by putting the crust ingredients in the food processor but also changing the ingredients from all almond butter to some almond butter and some raw almonds (or all almonds) (but BTW the almond butter recipe is incredible!! love it) and maybe using dates instead of coconut sugar. 3. Maybe I did it incorrectly, but the coconut layer seemed clumpy and didn’t really stick together for me. This was my first time using coconut butter and I am wondering if coconut oil would hold together better. I also used 1/2 agave and 1/2 honey (I realize some vegans do not use honey) but maybe all honey would be stickier? The ganache was very delicious…but again, didn’t really “stick” to the coconut layer (and I did use honey for the sweetner).
HOWEVER, it is absolutely delicious!!! and we ate it by the spoonful. My mother in law, who is a complete foodie but not a raw or vegan cook gave this high praise. I will make this again but maybe not for a while as I ate copious amounts of the ganache by itself…when I do I’ll try it with these changes and report back…and also…yes, it is calorie dense and so my intention was to cut it into very small pieces, like 3/4″ square. That’s really the perfect size. The pieces I was able to get out I put into mini cupcake liners…
So, thanks for posting this recipe.
Susan wrote on January 12, 2013
Sorry you had issues. I have made this recipe at least 3 times without problem. I am not sure why your crust didn’t stick together? It should be almost pourable. As for the filling, if it starts to get too hard, you can warm it to soften it up. Also, don’t let the bottom layer harden the whole way or the two layers won’t want to stick together. There shouldn’t be a difference between coconut butter and coconut oil for holding together. I think yours just cooled off too much.
Maya D wrote on January 12, 2013
Hi,
Is it shredded coconut that you use for the “Raw dried coconut” ?
Susan wrote on January 12, 2013
Yes, it is shredded.
Jen Vertanen wrote on January 12, 2013
You had me at coconut. These look and sound amazing!!!!!!
Barb Glae wrote on January 11, 2013
This is a wonderful web page, I look at it everyday and have made many of the recipies posted. Thank you so much for doing this it really has helped my raw food adventrue. It has been over two years now I have been raw and love this way of eating.
Stacy wrote on January 9, 2013
Did you know your recipe is posted on this website? Just checking….
http://essentiallivingfoods.com/blogs/articles/7139306-raw-almond-joy-bars?utm_source=ELF+Site&utm_campaign=Copy+of+Copy+of+Quinoa+Puffs+and+Sale+for+Shopify&utm_medium=email
Carol wrote on January 7, 2013
These bars look and sound amazing—how can you go wrong with chocolate & cocoanut?? I’m so thankful that it doesn’t need to go in a dehydrator because I don’t have one yet!! 🙂
Thank you Susan.