These easy, no bake bars are good! They are loaded with almond flavor and topped with dark chocolate and coconut. Yum! The bars also are great (as always, in moderation) if you're on a diabetic diet or trying to "eat healthy." With a significant amount of protein from the almonds and fiber from whole-grain oats, the bars are less likely to cause blood sugar spikes than some sweet snacks. The bars are sweetened primarily with dates, not refined sugar. The dates, in addition to contributing lots of nutrients--including more fiber--are a relatively low glycemic food. See my post (https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar ) on dates and making date puree for more information. The dates also help to bind the bars together, so no baking is necessary. The base for the bars comes together quickly in a food processor, and gets topped with a layer of dark chocolate. Yes, the chocolate does include sugar, so you have to limit how much you use and stick with dark chocolate, which is less sweetened. Unsweetened coconut flakes top the chocolate. The bars really are a great, sweet treat that are worth eating, especially with a cup of coffee of tea alongside. Enjoy!
No Bake Almond Joy Bars (Diabetic Friendly) -- Makes an 8-Inch Pan
1 cup of toasted oats
1 1/2 cups of toasted almonds
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1 cup of pitted dates soaked in water to cover them and cooled
1/2 teaspoon of almond extract
1/2 cup of dark chocolate chips or chunks
1/3 cup of unsweetened coconut flakes
Line an 8-inch square pan with aluminum foil and spritz it with non-stick cooking spray. Alternatively, line the pan with baking parchment. Put the oats, almonds, salt, and cinnamon in the bowl of a large food processor with the S-blade attachment and process them together until they are turned into a rough flour-like mixture. Add the cooled dates with any remaining water to the oat mixture as well as the almond extract. Process the mixture again until it comes together, then process it until it turns into a sticky ball in the food processor. Transfer the mixture to the prepared pan and, with damp hands or a spatula, smooth the mixture out evenly into the bottom of the pan. Put the chocolate chips or chunks into a microwave-safe cup or bowl and microwave them on high for 30 seconds. Let them sit a minute or so, stir them, then microwave the chips for another 15 seconds or so, if necessary, to melt them a bit more. Spread the melted chocolate evenly on top of the base mixture in the pan. Sprinkle the coconut evenly on top of the chocolate, pressing the coconut into the chocolate a bit with a spatula. Refrigerate the pan for at least a couple of hours (overnight is good, too). After lifting the refrigerated, topped base mixture from the pan using the foil or parchment, cut the topped base mixture into squares or bars with a sharp knife.
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