From CALIFORNIA ALMONDS
Makes 1 3/4 ounce portions.
A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.
4 oz Oats, thick rolled, toasted
10 oz Chocolate, Dark, Chunks
2 oz Bran, wheat
15 g Chia Seed, dried, ground
2 g Sea salt
5 oz Brown Rice Syrup
16 oz Agave Nectar
2 oz Molasses
17 oz Almonds, sliced, natural, dry toasted, unsalted
6 oz. Coconut, dried, unsweetened
12 oz Almond Chocolate Spread
1.In a stand mixer, combine oats, chocolate, bran, chia seeds and salt.
2.In a medium, heavy-bottomed sauce pan, combine the rice syrup, agave nectar and molasses and bring to a boil over medium high heat.
3.Cook syrup until it reaches 235 degrees to 240 degrees, stirring occasionally.
Add the syrup to the oat mixture and paddle until the chocolate has melted.
4.In a separate mixing bowl, combine the almonds and coconut and gently fold the wet mixture into it until fully incorporated.
5.On a quarter sheet tray, lined with parchment, evenly lay out the mix. 7) Cool at room temperature.
6.Once cool, cut into 1 ¼” x 1 ½” bars. Top with ¼-ounce (dollop) of Almond Chocolate Spread.
Store airtight at room temperature until ready to use.
Find this recipe and more holiday treats at ALMONDS.COM