Almond and Coconut Candy Bars
Prep time: 
Total time: 
Serves: 8
  • 130g (or ¾ cup) dried, pitted dates
  • 95g (or 1 cup) almond flour or ground almonds
  • 65g (or a little over ¼ cup) almond butter
  • 50g (or ½ cup) grated coconut
  • 60ml (or ¼ cup) maple syrup
  • 100g (or 5 ounces) semisweet chocolate
  • 2 teaspoons of flavorless vegetable oil, such as sunflower oil
  1. Using a shark knife, cut the dried dates into smaller pieces. I usually cut each date in half lengthwise and then I cut each half in quarters. However, if you have a very powerful food processor, you may not need to do this.
  2. In the bowl of a food processor, combine the chopped dates, the almond four, the almond butter, the coconut and the maple syrup. Pulse until the ingredients are chopped and clump together in a sticky ball.
  3. Line a 12x18-cm (or 5x7-inch) dish with baking parchment (leaving a little hanging over the edges of the pan) and, using your hands, press the almond mixture in the dish in an even layer. Refrigerate until firm, about 4 hours.
  4. Once the bar has cooled, gently melt the chocolate in the bowl of a double boiler. Stir in the oil and pour the mixture over the cooled almond and coconut bar. Spread into an even layer with a rubber or offset spatula, then place in the fridge for another hour to allow the chocolate to set.
  5. Once cooled, use the baking parchment 'handles' to lift the bar out of the pan and use a sharp, hot knife to cut the bar into 8 smaller bars.
  6. Can be stored in an airtight container for up to 2 weeks in the fridge.
Recipe by The Tough Cookie at