A tasty and dense dessert, or a snack between meals can be these almond and coconut bars. The first time I made them less sweet, I only put 50 grams of dates, but 75% of my tasters said they should be a little sweeter, so in the final recipe I put 75 grams of dates. The heady mix of dates, almonds, walnuts and coconut, flavored simply with vanilla and a touch of salt that awakens the taste buds, makes this dessert a wonder.
Ingredients
- 50 grams of almonds
- 50 grams of walnuts
- 50 grams of coconut oil
- 50 grams of coconut milk
- 50 grams of coconut chips
- 75 grams of dates
- A teaspoon of vanilla essence
- A pinch of salt
Recipe Method
Soak the almonds for 6-8 hours, or over night. Nothing happens if they stay longer. Peel them and wash them well. We also put the dates to soak. It is enough if they stay in the water for 2-3 hours. Chop the nuts and coconut chips. We liquefy the coconut oil. We prepare the tray with baking paper. I have a square tray with a side of 22 cm.
First, put the almonds, liquid coconut oil, coconut milk, salt, vanilla essence and dates in a blender. We mix until we get a paste. At the end, add the chopped nuts and coconut chips, mix for a few more seconds and stop the blender. We pour the composition into the tray. It should be about a finger thick. Level with a butter knife or a spatula and put the tray in the fridge. We leave it for a few hours, preferably until the next day, so that it hardens well. We remove our composition from the tray with the help of baking paper and with a well-sharpened knife that we clean well and wet after each cut, we portion the bars into the desired shape. I made these almond and coconut bars square, but you can make them rectangular without worry, they don’t break.
They are to be kept in the refrigerator, otherwise, exposed to temperatures above 20 degrees Celsius, they soften. It lasts for many days, we can enjoy a piece every day, without worrying about it spoiling.
