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chocolate almond coconut freezer bars

simple, quick and oh so satisfying.

These are my go to when I crave the "Joe Joe's" in the pantry, but have a sensitive digestive system and don't really want the consequences of gluten and dairy.

And for those of us who can't manage to get baking done just right, these require no baking - just freezing (and we really can't mess that up).

Stock up by storing in glass containers and placing in your freezer for up to 2 weeks, and grab them any time of the day (go ahead, they're good for you!).

Forms 10-12 bars | Prep Time: 5 minutes | Time to Make: 15-20 minutes

what you'll need
  1. 8x8 baking dish (I use glass)

  2. blender or food processor (for grinding up them almonds)

  3. large and small mixing bowls (small should be microwavable)

  4. whisk or hand mixer

  5. rubber spatula

for the base
  • 2 1/2 cups raw almonds

  • 1 tsp all spice (or pumpkin spice seasoning blend)

  • 1/2 tsp ground cinnamon

  • 1/4 tsp sea salt

  • 4 tablespoons coconut butter, melted

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons raw honey or pure maple syrup

  • 1 cup dark chocolate chips

  • coconut shavings

  1. Line 8x8 dish with parchment paper (tip: place cans on the corners to hold down the paper until the base is prepped)

  2. Add almonds to blender or food processor and blend until it forms into a flour (or close enough to).

  3. Dump the flour into large mixing bowl and mix in the sea salt, ground cinnamon and all spice until well incorporated

  4. Add the butters and mix with whisk or hand mixer

  5. Drizzle in the honey or maple syrup and mix using the rubber spatula. Consistency won't be wet or dry, but formable.

  6. Remove the cans and pour the contents into the lined 8x8 dish evenly. Flatten with rubber spatula.

  7. Place in freezer for 10 minutes to harden.

  8. While base hardens, melt the chocolate. In a glass bowl, microwave chocolate for 30 seconds, stir, and continue this pattern until chocolate has melted completely (takes me 3 times).

  9. Pour melted chocolate over the almond base, and spread evenly. Sprinkle coconut shavings on top and freeze for an additional 5-10 minutes, or until chocolate hardens.

  10. remove dish from freezer and break up the bars by cutting with a sharp knife. Note that the bars will start to form themselves after you start to cut in a certain direction.

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