- Makes 24 bars
A healthy recipe by vegetarian cookbook author Anna Jones, who will be Harrods' Chef of the Season from 3rd January to 28th February. Try Anna's range of to-go dishes for the Food Halls and discover her tips through digital masterclasses on
3 tablespoons runny honey or agave syrup
2 tablespoons melted coconut oil
The seeds from 1 vanilla pod, or 1 teaspoon good vanilla extract
150g unsweetened desiccated coconut
200g dark chocolate (70%)
A friend said these were the nicest chocolate bars he had ever tasted and if they were on sale in the shops he would buy one every day. I think I would too. These little bars are a triumph.
They are packed with goodness and have just a little sweetness from the honey and the dark chocolate. If you want to keep things really pure here, you could use raw honey and raw chocolate for maximum nourishment.
Fill and boil a kettle and get all your ingredients together. Line a small square tin or baking tray with baking parchment.
Put the almonds into the bowl of a food processor and blitz for 5 minutes until the nuts are beginning to turn into a soft butter. Add the honey or agave syrup, the coconut oil, vanilla and a good pinch of salt and blitz to combine. Add the desiccated coconut and blitz again until you have a scruffy dough-like mixture.
Tip the dough into the lined baking tray and use clean wet hands to even it out into a square about 2cm thick.
Put the baking tray into the freezer for a couple of minutes. Break the chocolate into a bowl that will comfortably sit on top of one of your pans. Put the pan on the heat, add a couple of centimetres of boiling water and bring to a gentle simmer. Place the bowl on top of the pan and let the chocolate melt, making sure the bowl doesn't touch the simmering water.
Take the almond mixture out of the freezer and cut it into 24 bars. I do this by making six vertical slices and four horizontal ones. Pop them back into the freezer to chill.
Once the chocolate has melted, take it off the heat and allow it to cool and thicken, stirring occasionally. Cooling the chocolate a little is important, so that the bars will be thickly coated.
Line a second baking tray with parchment. Take the frozen bars out of the fridge and dip them into the chocolate, using two forks to turn them, then lay them on the parchment. Once you have coated all the bars, put them into the fridge to set.
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These bars can be stacked in a container and kept in the fridge for up to a month. They also freeze really well.