CHOCOLATE AND BRAZIL NUT BARS

These bars are ideal for anyone with a sweet tooth. They have a crunchy, chewy texture and are perfect for when you’re out and about.

PER BAR: 334 CALS | 31.5G FAT | 9.6G SAT FAT | 9.9G CARBS | 3G SUGARS | 0.2G SALT | 4.1G FIBER | 7.8G PROTEIN

MAKES: 9 BARS
PREP: 20 MINS COOK: 4 MINS CHILL: 30 MINS

1 cup slivered almonds

8 Brazil nuts, coarsely chopped

5 tablespoons unsalted butter

¼ cup almond butter

1 teaspoon vanilla extract

½ cup ground almonds (almond meal)

½ cup shredded dry coconut

1½ tablespoons rice malt syrup

2 teaspoons unsweetened cocoa powder

¾ ounce bittersweet chocolate, cut into small chunks

sea salt, to taste

1    Line a 7½-inch square cake pan with parchment paper. Toast the slivered almonds and Brazil nuts in a dry skillet over high heat until they are light brown, then transfer them to a large mixing bowl.

2    Melt the butters together in a small saucepan over low heat. Stir in the vanilla and a pinch of salt.

3    Add all the remaining ingredients to the toasted nuts, then stir. Add the melted butter mixture and stir again. Transfer the mixture to the prepared pan and, using the back of a spoon, spread it out to reach all the corners. Cover and chill in the refrigerator for 30 minutes, or until set.

4    Cut into nine bars and wrap each in parchment paper. Store in an airtight container in the refrigerator for up to two days.

SAVE TIME

Pulse the Brazil nuts momentarily in a food processor to chop them. If you buy whole instead of slivered almonds, they can be chopped in this way, too.