Frozen Almond Joy Layer Bars

Frozen Almond Joy Layer Bars

by | Oct 29, 2018 | Health, Home, Recipes

Almond, chocolate, and coconut come together to give you the magic that is Frozen Almond Joy Layer Bars.  My spin on the classic treat is low-sugar and ultra creamy thanks to some simple ingredients and the trusty freezer!

Brr!  Is that the first hint of cold weather that I’m feeling?  My mom always jokes that I am the first one to pull out my boots and cardigans the moment a breeze is in the air.  Basically, at this point, I’m restraining myself until November rolls around…but come November 1st, the boots are ON.

For now, the only cold weather I’m getting is coming from opening the freezer to grab one of these Frozen Almond Joy Layer Bars!  LOL.  Even as the winter season approaches, I love the taste of coconut treats.  After all, it can’t be all pumpkin and gingerbread flavors all the time.  (Though, I will certainly be enjoying some of both!) 

So, make these whenever you’re feeling some fresh, cool, creamy, dreamy coconut, almond, and chocolate vibes.

frozen almond joy layer bars

frozen almond joy layer bars

frozen almond joy layer bars

Frozen Almond Joy Layer Bars
Recipe Type: Dessert
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 12 bars
Almond, chocolate, and coconut come together to give you the magic that is Frozen Almond Joy Layer Bars. My spin on the classic treat is low-sugar and ultra creamy thanks to some simple ingredients and the trusty freezer!
Ingredients
  • Crust
  • ¾ cup almond flour
  • 2 tbsp coconut flour
  • ½ scoop protein powder (I like Tone it Up Peanut Butter or Vanilla)
  • ½ tsp vanilla extract
  • 2 tbsp melted coconut oil
  • 2-4 tbsp almond milk
  • 1 tbsp honey
  • Filling
  • ½ cup coconut butter
  • ½ cup almond milk
  • ½ tbsp honey or maple syrup
  • ½ cup shredded coconut
  • Topping
  • 2 ½ tbsp cacao powder
  • 1 tbsp honey or maple syrup
  • 2 tbsp melted coconut oil
  • 2 tbsp creamy almond butter
  • ¼ tsp vanilla extract
Instructions
  1. Grab a loaf pan and line it with some wax or parchment paper. I don’t always do this but it makes it a little easier to remove the bars from the pan.
  2. Next, in a bowl, combine the crust ingredients. The batter should be on the crumbly side but smash together between your fingers. If the mixture only crumbles without the mash, add another tablespoon or two of almond milk and combine. Then, press the mixture into the bottom of your (lined) loaf pan and set in the freezer.
  3. At this point, wipe out any crumbs left behind because we’re using the same bowl! Add the coconut butter to the bowl with the almond milk and microwave for 15 seconds so it is warm and mixable. Then mix in the honey and shredded coconut.
  4. Remove the loaf pan from the freezer and add pat down the filling layer before returning it back to the freezer.
  5. For the final step, wipe out the same bowl and begin adding the topping ingredients. Make sure not to leave any clumps or that will show on top of the bars. Again, remove the loaf pan from the freezer and spread the chocolate topping over the filling. Note: if for some reason the filling seems wet, leave it in the freezer for 10 minutes before adding the chocolate topping.
  6. Lastly, I recommend freezing the bars for at least 3 hours before cutting into them. The Frozen Almond Joy Layer Bars can then be stored in an airtight container in the fridge or freezer.

They are just the ticket when I’m craving a fresh treat that won’t mess with my blood sugar!  Healthy fats from coconut butter + chocolate is simply the best combo!  Let me know if you guys try these bars out. 

Xoxo♥

Pumpkin Coconut Treat Bars

Pumpkin Coconut Treat Bars

by | Oct 18, 2017 | Health, Home, Recipes

Pumpkin Spice and everything nice is what makes fall feel like FALL for me.  Please, hold the eye roll.  Evidently, the internet is all hyped about fall these days but let me tell you: I’ve been a fan of fall before it was trendy.  Yes, I went there. Fall holds meaning for me even without the glamorized PSL which may actually have a new flavor competitor around—see here.  Basically, winter and spring are almost nonexistent in southern California.  And summer?  No thank you, 120 degree weather. 

My dear fall, you are what I look forward to each year.  All I need are some breezy cool days where I can wear my cardigan and scarf and sip on my eat my pumpkin coconut treats.  HOORAY!

Throwback moment: my favorite childhood snack was the packaged rice krispy treats.  Not even the homemade kind!  The rice krispy treats in the blue packaging were perfect because of their balance of sweetness and textures—crunchy yet soft!  As you know, I like healthifying sweet treats.  So, I put a spin on my fave classic WITHOUT marshmallows for some pumpkin coconut NOT SCARY treat fun.  I know, it almost sounds sacrilegious.  Still, I think you’ll find that these are sweet and satisfying on their own and healthier than the sugar-laden original. 

Also, this recipe is a good use for date puree, or, date caramel as Minimalist Baker calls it.  Honestly, date caramel is what sweet dreams are made of and I highly recommend making some.  Although, if you want to substitute whole dates, you can try 2 (take out the pits!) and blend them up with the pumpkin and coconut oil until smooth. 

I know fall is all about baking but make room in your freezer for this no-bake treat!  You can thank me later.pumpkin coconut treat bars

Pumpkin Coconut Treat Bars
Recipe Type: Snacks
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 8 bars
These Pumpkin Coconut Not Scary Treat Bars are made with ingredients you can recognize. They’re wholesome, satisfying, and no marshmallows are required!
Ingredients
  • ¼ cup pumpkin puree
  • ¼ cup melted coconut oil
  • 2 tbsp almond butter
  • 3 tbsp date caramel
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 1/8 tsp salt
  • 2 cups Erewhon cinnamon brown rice cereal or other brown rice cereal
  • 2 tbsp sweetened shredded coconut, plus more for topping
Instructions
  1. First up, grease a loaf pan with coconut oil or line with wax paper so that the bars will be easy to remove.
  2. In a medium bowl, combine the pumpkin, coconut oil, almond butter, date caramel, and spices. Stir in the brown rice cereal and shredded coconut. Adjust to taste by adding a pinch of salt or a sprinkle of granulated sugar, if needed.
  3. Press the mixture into the loaf pan, making sure to fill the corners. Then, place in the freezer for 2 hours to solidify.
  4. Remove from freezer and cut into 8 squares. The bars taste best when stored in the freezer. Just leave them out to thaw for a minute before you are ready to eat one!
Notes
I used sweetened shredded coconut because I ran out of the unsweetened kind. You could definitely use unsweetened shredded coconut and perhaps add a teaspoon of granulated sweetener like coconut or brown sugar to make the bars sweeter. I just don’t recommend coconut flakes because those will be too thick and chunky for the bars.[br]Additionally, “cook time” reflects time in the freezer. This is a no-bake recipe.