Dessert for 18
Almond Coconut Chocolate Bars
A pressed almond oat base, creamy nut layer, and chocolate coconut topping form chilled three-layer dessert bars.
Typical price
$2.22for 4 servings
$0.56 per serving$2.22 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: ohsheglows.com
- 43 minstart to table
- Mediumdifficulty
- 18servings as written
- $typical cost tier
AmericanVegetarianDairy-freeBudgetDesserts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Nuts and seeds$0.70/oz typical | 3.5 oz | $2.36Typical price |
| Oats$0.10/oz typical | 3 oz | $0.30Typical price |
| Peanut butter$0.14/oz typical | 9 oz | $1.26Typical price |
| Cereal and granola$0.20/oz typical | 0.75 oz | $0.15Typical price |
| Chocolate chips and baking chocolate$0.45/oz typical | 3 oz | $1.35Typical price |
| Shredded coconut$0.30/oz typical | 1.75 oz | $0.49Typical price |
| Total for the servings shown | $10.00 | |
Pantry staples you likely have
FlourCooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrupSalt and pepperCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 3/4 cup whole almonds
- 1/2 cup gluten-free oat flour
- 1/4 cup virgin coconut oil
- 3 tbsp pure maple syrup
- 1/4 tsp fine grain sea salt
- 1 cup gluten-free rolled oat
- 1 cup raw or roasted almond butter
- 1/2 cup virgin coconut oil
- 1/4 cup pure maple syrup
- 1/2 tbsp pure vanilla extract
- 1 pinch fine grain sea salt
- 1/2 cup rice crisp cereal
- 1/2 cup vegan chocolate chips
- 1/2 tbsp virgin coconut oil
- 1/4 cup shredded unsweetened coconut
- 2/7 cup toasted unsweetened large coconut flakes
Steps
- Line an eight-inch square pan with parchment and pulse the almonds and oat flour until finely ground.
- Stir in one-quarter cup coconut oil, three tablespoons maple syrup, and salt, then press the mixture into the pan.
- Chill the base for 8 minutes while stirring the rolled oats, almond butter, one-half cup coconut oil, one-quarter cup maple syrup, vanilla, salt, and cereal in a bowl.
- Spread the almond butter mixture over the chilled base and refrigerate for 5 minutes.
- Melt the chocolate chips with one-half tablespoon coconut oil, spread the mixture over the middle layer, and top with shredded and toasted coconut.
- Freeze the bars for 15 minutes, then cut them into eighteen pieces.
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