Delectable Almond -Chocolate Bars

In this recipe I call for Whipped or Creamed honey. This is honey that has been processed to control crystallization. It contains a large number of small crystals and has a creamy and spreadable texture.  I believe that this honey makes the rice puffs stick together better than regular (unprocessed) honey.

In these bars the coconut oil has a notable taste. It is not overpowering but if you have access to coco butter, I recommend using it instead of coconut oil because coco butter has taste that is more akin to the rest of the bar and it will blend right in.

The Bars

1/2 cup + 2 tablespoons of Coconut oil
½ cup of whipped honey
½ cup raw almond butter
½ teaspoon of salt
4 cups of Rice Crispy’s


  1. In a pan heat the coconut oil over a low flame.
  2. Once it has melted, add the honey. When this mixture begins to bubble and smell delightful, turn it off and add the almond butter.
  3. Stir the mixture until the almond butter has completely dissolved.
  4. Now add the salt and mix again.   At this point, put the rice crispy’s in a bowl and pour half of the liquid mixture in.
  5. Stir well and then pour in the rest.

Now pour the rice crispys into a parchment covered or greased 9×9 baking pan and refrigerate it for 1 ½ hour or freeze it for 30 minutes.

 

Chocolate Topping

½ cup of dark chocolate 70 percent or more
½ teaspoon of salt

  1. When the rice crispys are close to setting. Start melting the chocolate. I did it in a pan over a “really” low flame and did it in increments. You don’t want the chocolate to burn or melt too fast.
  2. Start by breaking up the chocolate into small pieces and melting half of what you have.
  3. Once that has melted stir it and add ½ of what is left.
  4. When that has melted. Turn the heat off and add the remaining chocolate and the salt. This process of turning off the pan to melt the last of the chocolate is known as tempering the chocolate.
  5. Once it has melted, Pour the chocolate over the rice crispys and freeze for 30 minutes or refrigerated it for an hour or more.

 

Once the chocolate has set, cut the bar into pieces and serve. They will last in the refrigerator for a week.

 

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4 Responses to Delectable Almond -Chocolate Bars

  1. Great post. I made them, then I ate them! The Spectrum coconut oil has a very neutral taste and doesn’t leave a coconut flavor behind.

  2. michael says:

    How is the French chocolate? So, why have you not made these at home – they look great. Are they better frozen, or fresh?

    • I actually meant to address that in the post but it didn’t cross my mind when I was writing this. Although the Lindt chocolate is darker, I found the the Chocolat Noir tasted darker because it has raw cocoa Nibs inside the bar. I used a combination of the two bars and actually didn’t have enough chocolate to cover the whole pan. Not that it mattered but it would have looked more uniform. Yes they are delicious. I had to hide them from the people here, even when fresh crepes were an option.

  3. Gail Blumenthal says:

    They wouldn’t last in my refrigerator a week!

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