Gluten Free Chocolate Almond Bars with Pomegranate

Gluten Free Chocolate Almond Bars with Pomegranate! Oh heavens yes! A Vegan friendly and Gluten Free Chocolate Bar you can have for breakfast, snack, or dessert! Packed with Antioxidants (cocoa, almonds, pomegranate) and bursting with flavor. Healthy yet satisfying. Yes, I like to exaggerate but you get my point. Did I mention it’s grain free? YUM!

15 minutes

25 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1986
Fat:	30 g
Carbohydrates:	438 g
Protein:	40 g
Calculated per serving.

by Cotter Crunch

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View other recipes by Cotter Crunch

Serves: 10

Ingredients

3 cups 3 cups 3 cups Almonds, raw
2/3 cup 2/3 cup 2/3 cup Pomegranate, seeds (clean and dried) -save some for topping.
0.5 cup 0.5 cup 0.5 cup Coconut Flakes, unsweetened
0.25 cup 0.25 cup 0.25 cup Cocoa Powder, Organic
0.5 cup 0.5 cup 0.5 cup Vanilla Protein Powder (Garden of Life Brand), or egg white protein/powder
1/3 cup 1/3 cup 1/3 cup Honey, Granulated, or maple syrup (use 1/2 cup if you want sweeter)
1 pinch 1 pinch 1 pinch Sea Salt
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
0.5 cup 0.5 cup 0.5 cup Water, hot

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F.
Grind up your almonds in food processor or vitamix.
Next add in the coconut and almost all of your pomegranate and grind again. Save a small handful of pomegranate seeds for later.
Pour into a large bowl and mix in cocoa powder and pea protein or egg white protein (this is for volume).
In a separate small mixing bowl combine your honey or maple syrup, 1/2 cup of hot water, and vanilla. Stir all together and add to your dry ingredients..
Add in your vanilla and Sea salt.
I usually test batter here to see if it's sweet enough.
If the batter gets too thick, just add more hot water or even a little honey. If it's too wet, add more powder or a flour of choice (such as coconut or peanut flour).
Mix well with hands then press into a parchment lined baking dish. Sprinkle the rest of your pomegranate seeds on top.
Bake at 350F for 25- 30 minutes. Check at 25 minutes just in case your oven bakes fast.
Makes anywhere between 9-12 bars. You choose the size!

Notes

If you can't find pea protein egg white protein (I used Jay Robbs), you can use chia flour, 100% whey protein isolate, or Brown Rice Protein. But the texture and the baking time will be a little different, so adjust accordingly. if you can't find egg white powder or egg white protein, you can use meringue powder but it will have more sugar. Just FYI