Need a mid day pick-me up? Almonds are the perfect nuts for the job! I have a large bag of raw almonds on my counter to say so. It's that time of year when the hustle and bustle of school and new projects are starting, and the relaxing summer breeze is ending. So why not have a little almond bar to give you the energy and power you need to be at your best! It may not be busy for you, but maybe you have been seeking out a homemade energy bar to have on hand rather than buying so many gluten-free raw bars a week. I have to confess...Lara bars have gotten a bit more boring lately. (Sorry, Lara). But really must we always depend on the store bought anyways? I think not, why not try to create something in your own kitchen to beat the afternoon blues.
For me....almonds. Mostly because I have a bulk bag to enjoy and use up, but also because I truly enjoy the flavor and texture of the blessed nut. Almond butter, almond flour, almond oil, almond love. It is such a versatile nut with so many uses that it is hard to snub off such a generous friend. So today, we make something raw, something nutty. Oh and add the honey, sweetie!
Raw Almond Honey Bar Recipe:
1 cup of ground raw almonds
1/4 cup of ground flax seed meal
1 cup of whole raw almonds
1/2 cup of flax seeds
1 cup of raw shredded coconut
1/3 cup of raw local honey ( if you can not tolerate honey, add agave nectar here... it works fine)
1/3 cup of any raw nut butter
1/3 cup of coconut oil, walnut oil, or olive oil
Mix all of the above together and press firmly in a 9x8 Pyrex glass pan, or a tin pan works too.
Then melt 3 ounces of dark chocolate in the microwave for 30 seconds to a minutes and spread across the top of the whole pan. Put in the fridge to firm up for a few hours or overnight.
Warm a smooth steel blade knife in some hot water and then use to cut the bars so that the chocolate coating does not crack all over the place. Cut 4 by 5 bars so that you will end up with 20 bars. Or cut larger or smaller depending on your intentions. These bars are great to be more bite-sized so to just have enough of it to have the right amount of sweetness and calories.
To store, layer in a Tupperware or glass container with parchment paper between layers so that the chocolate will not connect the pieces. Also, it stays together best in the fridge because it is cooler, but not really a must. Especially if you are eating them up quickly :)