The production procedure is very easy, you simply need to follow the techniques that we have actually composed on this page. The following are the stages of just how to prepare Chocolate Cherry Almond Snack Bars.
First, thank you so much for listening to my behind the scenes interview! It feels wonderful to share my story with not only fellow bloggers, but anyone looking to start their own business or simply take a leap of faith in life. That being said, you’re all simply fabulous.
Anyway. Today is the return of snack bars. If you’re just joining us, hi! Welcome. My snack bar recipe collection consists of vanilla almond and cashew coconut. And today? Choc-ooooo-late. I decided it was high time to introduce a new flavor to our beloved snack bar obsession.
Ingredients:
- 1/3 cup (114g) honey or brown rice syrup1
- 1/4 teaspoon vanilla extract
- 1/3 cup (40g) almond meal2
- 1/8 teaspoon salt
- 1 Tablespoon (15g) almond butter
- 2 cups (280g) Diamond of California whole almonds, roughly chopped
- 1/2 cup (60g) dried cherries, roughly chopped
- 1/3 cup (58g) mini chocolate chips
Special Equipment
Food processor or small blender to easily chop the almonds or make the almond meal (here’s the own I own and love!)
Directions:
- Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.
- Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.
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Originally posted 2017-11-23 22:06:49.
