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Almond Coconut Energy Bars

Looking for a healthy, filling after school snack? These gluten-free energy bars are lightly sweetened with Honey Melt that will keep your kids going until dinner is ready. This recipe is adapted from Riki Shore at Three Squares.



  • 1 cup shredded unsweetened coconut
  • 2 cups whole raw almonds
  • ½ cup almond butter
  • 2/3 cup Honey MELT® Organic
  • 1 tablespoon coconut flour
  • ½ teaspoon sea salt
  • 1½ tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 4 oz semi-sweet or bittersweet chocolate


  • Soften Honey MELT in the microwave.
  • Line a 9×9” baking pan with wax paper.
  • Pulse almonds in food processor until they resemble coarse sand (a little coarser than almond meal).
  • Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small).
  • Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  • Melt chocolate either in microwave on low power on in a double boiler.  Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated.  Place back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting).  Cut into bars and store in a plastic container in the fridge.

Posted in: Blog, Recipes

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