Why do I need to soak the almonds and dates for the chocolate base?

Soaking the almonds helps them blend more smoothly into a dough, while soaking and peeling the dates makes them easier to process into a sticky consistency for the base.

How do I ensure the coconut center becomes completely smooth?

Scrape the fresh coconut meat from a whole coconut and process it in a food processor for 5-7 minutes until it forms a smooth, almost butter-like consistency, scraping down the sides as you go.

What causes the chocolate ganache to seize and how can I prevent it?

The chocolate ganache can seize if any water is present or if ingredients are cold. Ensure all utensils and ingredients are completely dry and at room temperature before mixing.

Why should I drag a fork across the coconut layer before adding the ganache?

Gently dragging a fork across the top of the coconut layer creates lines that help the ganache adhere better, preventing it from separating when you cut the bars into squares.

How should I store these Almond Joy Bars?

Store the finished bars in the fridge for a few hours to set, then keep any leftovers refrigerated in an airtight container to maintain their texture and freshness.

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Almond Joy Bars
[Vegan, Gluten-Free]

M@ By: Marquis Matson @realrawkitchen

Author Bio

I am the girl in the Real Raw Kitchen. I'm mostly silly, extremely ambitious, and a... Read More

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Close-up of a square vegan Almond Joy Bar, showing distinct layers of dark chocolate base, creamy white coconut center, and shiny chocolate ganache, garnished with whole almonds.

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Almond Joy Bars [Vegan, Gluten-Free]

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Ingredients You Need for Almond Joy Bars [Vegan, Gluten-Free]

Chocolate base:

1 cup almonds, soaked
4 medjool dates, soaked
2 T cacao
pinch salt
1/8 t vanilla

Coconut Center:

1 whole coconut meat
2 T coconut butter, melted
2 T maple syrup (not raw)
1 ½ cups unsweetened coconut shreds (raw, if you can find it)

Chocolate Ganache:

1/2 cup cacao powder
1/4 cup coconut oil
3 T maple syrup (not raw)
1/4 t vanilla

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How to Prepare Almond Joy Bars [Vegan, Gluten-Free]

Chocolate Base:

Soak the almonds and the dates for at least 30 minutes. Then peel and pit the dates and put them in a food processor. Add everything else and process until the dough is sticky. Do not over process or it will be too mushy.

Coconut Center:

Scrape the meat out of a coconut and put in the food processor. Process until completely smooth and a butter is almost formed (5-7 minutes). Scrape down the sides as you go. Add the coconut butter and maple syrup and process until smooth and incorporated.
Dump contents into a bowl and add the coconut shreds. Mix with a spoon until incorporated.

Chocolate Ganache:

First, make sure everything you are using is completely dry. Any amount of water will cause the chocolate to seize. Also, make sure everything is room temperature. If anything is cold it will cause the chocolate to harden a bit and may make it difficult to create a smooth sauce.
Place everything in a small bowl and, using a fork, mix everything until well incorporated.

Assembly:

Press the crust dough into a small/medium baking dish lined with plastic wrap. Press until evenly distributed.
Spread the coconut layer over the crust until smooth and even (leave space at the top for the chocolate layer)
Using a fork, gently drag the tongs across the top of the coconut layer to create lines. This will allow the ganache to take hold of the coconut and not separate when you cut into squares.
Pour the chocolate sauce over the top and smooth out. Add whole almonds for garnish, if you'd like.
Place in the fridge for a few hours to set.
When you are ready, take it out and then gently pull up on the plastic wrap to pull it out of the dish. Cut into squares and enjoy!

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Comments:

AGS says:

March 8, 2017 at 12:58 pm

I have the full coconut meat, but I do not have any coconut oil on hand. Do you have a suggestion for a substitute?

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