Dark chocolate almond bar recipe and it ain’t over ’til it’s over

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These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

I love and lament August.

I love how the most dramatic flowers in my gardens are in bloom and how the sun has a brighter feel and that hot days never feel as sleepy as they do in July.

I love how the farmers’ markets are laden with produce. The blackberries are ripening along the dirt road to our cottage and edible mushrooms have appeared in our woods.

It’s birthday month in our family.

These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

But the air carries with it a hint of fall.

Dusk comes earlier.

There are just three more weekends until school begins.

(I’m trying not to count.)

After all, as Lenny Kravits says, “It ain’t over ‘til it’s over.”

 

These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

We really are still in the thick of summer.

If it’s still too hot to bake in your kitchen try this dark chocolate almond bar recipe. These one-pan wonders are quick to mix up, they bake in 20 minutes, are moist and wholesome.

These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

Jeanette’s dark chocolate almond bar recipe

Makes 24 squares (or 12 generous bars)

Ingredients:

  • 1 1/2 cups almond meal (ground almonds)
  • 2 Tbsp. pumpkin seeds
  • 2 Tbsp. sunflower seeds
  • 1/4 cup ground flax seeds
  • 6 Tbsp.  desiccated  coconut
  • 1/2 cup melted coconut oil or butter
  • 1/4 cup  Grandma Fancy Molasses
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/2 cup dark chocolate or chocolate chips
  • ¼ cup dried cranberries or cherries

Instructions:

  1. In a medium bowl combine the almond meal, ground flax, pumpkin and sunflower seeds.
  2. In another bowl combine the oil or butter, molasses, eggs and vanilla.
  3. Add wet mixture to dry and mix well.
  4. Stir in the dried fruit and chocolate chips.
  5. Press into a 9×9 pan that has been greased or lined with parchment paper.
  6. Bake at 350 F for 20 minutes.
  7. Cool before cutting.

Chocolate chip options:

  • Instead of adding the chocolate chips to the batter, as soon as the bars come out of the oven, top with ½ cup chocolate chips. When the chocolate melts spread it evenly over the top.

Recipe adapted from Delightful Taste Buds

 

Does anyone else have a push-me-pull-me relationship with August?

 

You might also like our crispy almond butter bars:

crispy granola bars 2

Nutritional info:

Jeanette's granola bars

43 thoughts on “Dark chocolate almond bar recipe and it ain’t over ’til it’s over

  1. Gladys says:

    I like the look of this and it is naturally Gluten Free, Yummm.

    Shy on a couple of ingredients so I have not got the right stuff to make it yet, but it sure looks good to me. Made the salad with the snowpeas….didn’t have the sesamee seeds so substituted Raw Sunflower seeds which I p[an roasted just like the sesamee seeds. It met with approval!

    Gladys

    1. Bridget Oland says:

      Hi Gladys, Thanks for sharing your idea to use sunflower seeds with the snow pea salad. It sounds delicious. These chocolate almond bars are really delicious, and filling too so all you need is one. I hope you enjoy them.

  2. Ghita Gaudet says:

    When i submitted my e-mail address it called for a website. I am not used to this computer yet,and I still do not know how to print my fav. recipies,as I do not have a printer.what and how do I get the cookbooks from crosbys I am about to drop in at the office next time in ST.john. Could you let me know if I filled the information for the website right.So thanking you in advance.

    1. Bridget Oland says:

      Hi Ghita, We’d be happy to mail you a copy of our Family Favourites cookbook!

  3. Gladys says:

    My husband would have eaten lots more of the bars if I’d have let him….they are mine, since they are gluten free(I am a celiac). They are really, really good and if you put custard frosting between the bars and the icing(using melted choc for the icing), it makes a great substitution for Nanaimo bars! Yummmm
    Oh, I used coconut oil in the recipe instead of butter, and I love that too!

    1. Bridget Oland says:

      Hi Gladys, I’m so pleased that you liked them. I’m trying to develop more gluten free recipes so it’s helpful to have a review from someone who can’t eat gluten. Next time I’ll try using coconut oil, and might go the Nanaimo route too! I really appreciate your feedback and all of your great suggestions.

  4. Ann Legere says:

    Will make those Dark Chocolate Almond Bars again today. Nadine and I made a batch while they were here last week….and they didn’t last long…sooo good!

    Heard you had a birthday yesterday…..
    Happy Birthday from Max and I….and many blessings.
    Ann

    1. Bridget Oland says:

      Hi Ann, Glad you liked the chocolate almond bars. Thanks for the birthday wishes. Guy was the baker this weekend…made me a delicious orange cake with spelt flour.

  5. Is it possible to purchase one of your books? i love your recipes. I have just discovered I need gluten free recipes and do not have many. These recipes are mouth watering.

    1. Bridget Oland says:

      Hi Arlene, We’d be happy to mail you a book. Just forward your mailing address to me: bridget.oland@crosbys.com

  6. Joanie says:

    I made these this afternoon … and just had my first (and second … and third) taste. They are wonderful! I love the added flavor the molasses lends. I didn’t have either sunflower or pumpkin seeds, so I added about 3 Tablespoons of sesame seeds.

    I also must add that I made the Soaked Ginger Cake earlier in the summer for a family gathering … it was awesome!!!!

    1. Bridget Oland says:

      Hi Joanie, Goad you enjoyed the chocolate almond bars. Thanks for the suggestion to add sesame seeds. Thanks for the reminder about the soaked ginger cake…I haven’t had it since last winter.

  7. shannon says:

    i’m allergic to coconut what can i use as replacement in these? i’m guessing i can use macadamia nut oil for the coconut oil..but any ideas what would take the place of the dessicated coconut?

    1. Bridget Oland says:

      Hi Shannon, I’m trying to think of a substitution for the coconut and am wondering if you simply replaced it with additional seeds and dried fruit. Hemp seeds would actually be a good replacement, now that I think of it…

  8. Tracy says:

    Hi,
    Is desiccated coconut the same as shredded coconut? or flaked coconut?
    Is it sweetened or unsweetened?

    thanks for the recipe!
    Tracy

    1. Bridget Oland says:

      Hi Tracy, Yes, it’s shredded coconut and I use unsweetened (since it has a bit of its own natural sweetness).

  9. Ronda says:

    do you know if you can use egg replacer instead of eggs. I have allergies to eggs

    1. Bridget Oland says:

      Hi Ronda,
      I have never used egg replacer so am not familiar with how it works in a recipe. However, I suspect it would work because the egg is more of a binding agent in this recipe. Let me know if you give it a try.

  10. sharon MacFarlane says:

    I like the recipes I have seen can you send your book to me. Thank you. Sharron

    1. Bridget Oland says:

      Hi Sharon, I’d be happy to mail you a copy of our Family Favourites cookbook. Please email your mailing address to me: bridget.oland@crosbys.com

  11. Lynne L says:

    Thank you so much…this sounds fantastic. And thank you for the fact that it’s Gluten Free!

    1. Bridget Oland says:

      Hi Lynne, Glad you like it. We’re working on more gluten-free recipes so be sure to check back.

  12. C. laMarre says:

    Interested in more recipes using molasses

    1. Bridget Oland says:

      Hi there, I update this blog with a new recipe at least once a week. If you’d like to subscribe the recipes will appear in your in-box. Up next, blueberry flax gingerbread…

  13. Carol says:

    Have friends who need gluten free foods so very pleased to have them for dinner and be able to provide tasty meals.

    1. Bridget Oland says:

      Hi Carol, I hope you and your friends enjoy these bars. I’m beginning to realise that gluten-free baking isn’t that daunting after all.

  14. Rose Maclelland says:

    Here is my address I also would love to have a copy of your recipe book my daughter now has to eat gluten free food and the dark chocolate bars were to die for as the saying goes! Rose Maclelland,P.O.Box 62,Site 2, R.R.# 3,Rocky Mountain House Ab.,T4T2A3

    1. Bridget Oland says:

      Hi Rose,
      We’ll get a copy of our Family Favourites cookbook in the mail to you soon.

  15. Christine Fairs says:

    Have to go buy your molasses now, can’t wait to make the almond bars.

    Please send me your cookbook to
    Christine Fairs
    1220 Mowat Lane
    Milton ON L9T 5R3

    1. Bridget Oland says:

      Hi Christine, We’ll get a copy of our Family Favourites cookbook in the mail to you within the next week or so.

  16. Dot Hudson says:

    I often have gluten free guests , will try these for sure.
    How much is he cook book

    1. Bridget Oland says:

      Hi Dot, Our Family Favourites cookbook is free. Would you like us to send you a copy? Please email your mailing address to me at bridget.oland@crosbys.com Thanks

  17. Cathy Barkley says:

    I haven’t tried these yet, but I was wondering if the eggs could be replaced with egg replacer, and if so do you know what amounts to use. I am a total vegan & would love to make these. I also love to cook & bake. Thanks,
    Cathy

    1. Bridget Oland says:

      Hi Cathy, Yes, I’m sure egg replacer would work since the eggs are used mostly to bind the mixture. Not sure about quantity though…Would the package give quantity for 2 eggs? If not, try 1/3 of a cup.

  18. Natalie says:

    Looking forward to making the wonderful Chocolate and Almond bar .be grateful if could mail me a book

    Thank you

    1. Bridget Oland says:

      I’ll be in touch via e-mail…

  19. Leonora says:

    Hello Bridget..just landed on your recipe for the awesome looking almond bars; going to try making them this week..i’d love to have the recipe for the soaked ginger cake being referred to above; if possible, I’d also love to get your Family Fav.cook book…many thanks, Leonora.

    1. Bridget Oland says:

      Hi Leonora, We’d be happy to mail you a copy of our Family Favourites cookbook. Just email your mailing address to me at: bridget.oland@crosbys.com Thanks

  20. jean stewart says:

    Would like the website or cook book.Fabulous and very satisfying.

    1. Bridget Oland says:

      Hi Jean, We’d be happy to mail you a copy of our Family Favourites cookbook. I’ll touch base via email to get your mailing address.

  21. This sounds so good Bridgett, I think I am going to have to try it. Thanks.

    1. Bridget Oland says:

      Hi Gerri, I hope you enjoy them. The recipe is a favourite in our house.

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