It’s National Chocolate with Almonds Day! Time to celebrate the best combination created since peanut butter & chocolate. Chocolate and almonds are especially good when you add some chewy coconut to the mixture. Even better is when it is a 90 degree day and you have a no-bake cookie that you can whip up in minutes. Have I convinced you now that you need this recipe in your file? It really takes the traditional no-bake cookie to a whole new place!
Most of us grew up eating the traditional no bake cookie that was in little individual “cookies”. When I was teaching in school, our cafeteria ladies would make no bake cookies in bar form instead of the usual way. Since then, I’ve always done this too. It just makes the simple cookie that much easier!
This recipe is pretty flexible in several ways. You can use whatever nuts you like. Peanut, pecans, almonds, walnuts, would all be great. You can use any nut butter that you like. I used peanut butter the first time since it was in my original recipe. The next time, I remembered having almond butter and used that. They both worked well. I am thinking you could exchange the coconut oil (the fat) into butter if you didn’t have coconut oil. Just experiment and let me know what yummy combinations you come up with!
- 1 cup almond or smooth peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil (unrefined has more coconut flavor)
- 2 cups rolled oats
- 1 cup coconut
- 3/4 cup chopped almonds
- 1 1/4 cups semi-sweet chocolate chips (I used part semi-sweet & part milk chocolate)
- 1 teaspoon vanilla extract
- Optional: toasted coconut for topping
Melt almond (or peanut butter), honey and coconut oil in a medium size saucepan over medium-low heat.
Stir frequently as the mixture melts.
When it has melted, remove from the heat and stir in the remaining ingredients.
Stir until the chocolate has melted and the ingredients are well combined.
Pour into an 8×8 pan (9×13 is fine well).
Refrigerate until the chocolate hardens, at least 3-4 hours.
Slice and store in the refrigerator.
Adapted from website: barefeetinthekitchen