Almond Joy Bars
I’ve always hated almond joy candy bars. Oddly enough, I absolutely LOVE coconut and chocolate. I’m not sure if that’s weird or not, but that’s me. When ever I find a coconut and chocolate concoction, I always want to make it immediately. Besides, magic brownies, these are pretty good.
So while your bars are chilling in the fridge (yes, I’m sorry you have to wait 30 mins or more), you can probably squeeze in an episode of your favorite Netflix or HBO saga (insert Game of Thrones, Sons of A, OITNB, etc). Speaking of, I’ve been so behind lately, I haven’t even had the chance to catch up on some of those myself! Don’t spoil it for me…I’m going to start Orange is the New Black this week. I know, I know, season 3 is slow and boring but I’ll figure that out for myself. I also have a lot of Bachelorette to catch up on. I am usually not one of those binge TV watchers (I just don’t find that I have 3 hours of my life to spend on TV). But if I do find myself in said position, I will be consuming these little chocolate bad boys as dessert. Because I can eat two of them. Whenever I can eat two of something, it’s a keeper. Who wants to eat just one?
What makes them better than say, a magic brownie? The calorie content for starters and the fact that they are tiny little snack-size bars so you don’t feel guilty eating two ore more. I cut mine into 9 bars them sliced them vertically into triangles. Eating 1 triangle was satisfying as a treat yet not over indulging.
Now go find something to binge watch and eat two of my almond joy bites. They are delish!
Almond Joy Bars
½ cup almond butter
⅓ cup honey
1 teaspoon vanilla
¾ cup gluten free rolled oats
⅔ cup unsweetened coconut, divided
⅓ cup chocolate protein powder (I used Progenex)
⅓ cup dark chocolate cocoa powder
Combine the almond butter and honey in a large pan over low heat. Stir until melted and creamy. Add the vanilla and stir in.
Mix in the oats, ⅓ cup coconut, protein powder, and cocoa powder and mix until everything is mixed completely. Press into an 8x8 pan that has been lined with parchment paper. Sprinkle with the remaining coconut and press into the top.
Chill in the refrigerator for at least 30 minutes to an hour. Cut into bars. Refrigerate for storage and eat chilled (slightly hard texture) or enjoy at room temperature.