Dark Chocolate Nut Bars
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
39
Spice
55
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Coconut Oil (virgin)1 cup
Hazelnut (chopped)1 cup
Walnut (chopped)1 cup
Cashew (chopped)1 cup
Nut (trail mix only)1 tbsp
Flaxseed (ground)1 cup
Maple Syrup1 cup
HoneyDirections:
1
Special equipment: a candy thermometer Preheat the oven to 350 degrees F
2
Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside
3
Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet
4
Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl
5
Set aside
6
In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat
7
Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes
8
Immediately pour over the nut mixture and stir to coat
9
Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes
10
To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water
11
Heat, stirring, until melted and smooth
12
(Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth
13
) Drizzle the chocolate over the mixture
14
When set, cut into bars and serve