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Toasted almonds, chewy coconut and rich dark chocolate make this bar deliciously decadent. Pair with late-harvest California wine or California Cabernet Sauvignon.

almond bars


1½ cups (170 grams) powdered sugar
1/3 cup (80ml) heavy cream
2 pinches salt
1 cup (85g) sweetened shredded dried coconut
½ cup (42g) unsweetened shredded dried coconut
12 ounces (340g) dark chocolate, chopped into small pieces
30 whole toasted almonds
Unsweetened cocoa powder for garnish

Makes 10 bars


In a medium bowl, mix the sugar, cream, and salt to a thick paste. Add the coconut and mix just until the ingredients hold together.
Shape the mixture into 10 log-shaped bars, each 2-inches (5cm) long, and place them on a parchment paper lined baking sheet. Push the points of 3 almonds half way into each bar. Refrigerate for at least 30 minutes.
Melt the chocolate in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently, until the chocolate is melted and slightly warm to touch.
Transfer the chocolate to a small deep bowl.
Using 2 forks, dip one coconut bar into the chocolate and let the excess drip back into the bowl. Set the bar back on the lined sheet. Repeat with the remaining bars. Refrigerate bars for at least 30 minutes.
Remove the bars from the refrigerator 15 minutes before serving.
Dust with cocoa powder right before serving.

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