These bars are a delicious and energizing treat, perfect for a quick snack or breakfast on the go. With a rich blend of chocolate and coconut, they’re sure to satisfy your sweet tooth while keeping things wholesome.
Start by heating your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish. Spread the oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds evenly on a baking sheet. Pop them in the oven and toast, stirring every 5 minutes, until they’re nicely golden and fragrant—about 15 minutes.
Turn the oven down to 300°F (150°C). While it cools, combine the honey, brown sugar, coconut oil, vanilla and coconut extracts, cinnamon, and salt in a saucepan over medium-low heat. Stir everything until the sugar melts completely, which should take around 3 minutes. Then, whisk in the cocoa powder until it’s smooth and well mixed.
Pour the warm chocolate mixture over the toasted oats and stir it all together so everything is evenly coated. Press this mixture firmly into your prepared baking dish, making sure it’s packed down evenly. Bake for 18 to 20 minutes, until the bars turn a lovely golden brown.
Let the bars cool in the pan for about 10 minutes, then cut them into squares while they’re still warm. Once sliced, you can gently lift them out and enjoy!
- Use unsweetened shredded coconut for a less sweet and more natural flavor.
- Press the mixture firmly into the pan to help the bars hold together better.
- Let the bars cool completely before cutting to prevent them from falling apart.
These bars combine the rich taste of chocolate with the tropical flavor of coconut. They are both chewy and crunchy, making them a satisfying snack. Plus, they are easy to make and perfect for on-the-go energy.
Enjoy these bars as a quick breakfast on busy mornings or as a midday pick-me-up. They also pair well with a cup of coffee or tea. For an extra treat, serve them with a dollop of yogurt or fresh fruit.
Store the bars in an airtight container at room temperature for up to a week. For longer freshness, keep them in the refrigerator. You can also freeze them for up to three months; just thaw before eating.
