Raw Almond Mound Mini Bars RECIPE

Photo Credit: Jessie Wardarski/Post-Gazette


Yield: 12 balls


For the Filling:

  • 1 ½ cups dried unsweetened coconut
  • 2 tablespoons coconut oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • Pinch salt (about 1/8 tsp)

For the Coating:

  • 1/3 cup melted cacao butter (may need to purchase online – just be sure it is food grade!)
  • 1/3 cup raw cacao powder
  • 2 tablespoons maple syrup
  • Pinch sea salt (1/8 tsp)
  • 1/8 cup of sliced almonds
  1. In a food processor fitted with the “S” blade, process all filling ingredients until well mixed and uniform. (This takes about 1 – 1 ½minutes with my Breville – I stop and scrape about every 30 seconds). They’ll be a little wet, but they should stick together well.
  2. Shape the filling into twelve mini rectangles if you want bars, or roll into 1” balls (easier). Place them on a parchment lined shallow casserole or baking Refrigerate for 30 minutes.
  3. Meanwhile, in a double boiler, melt the cacao butter (put the cacao butter in the top pan of the double boiler; the bottom pan is filled with about 2” of water). Heat over medium high heat. It won’t take long for the cacao butter to melt (less than 5 minutes).
  4. When the cacao butter is melted, whisk in the cacao powder, maple syrup, and sea salt. (If you watch the cacao butter very closely, you can melt it over low heat directly on the stove if you don’t have a double boiler.) Don’t overcook! When the chocolate is mixed together and a smooth consistency, remove from heat.
  5. Take each mini bar and dip it into the coating (when the coating has cooled enough so that it is not going to burn your fingers!), and then quickly place it back on the parchment paper. Return them to the fridge for 10 minutes, or until one coating has set. Repeat the process, so that each bar/ball has a double coat.
  6. Press a few slivered almonds on top of each mini bar/ball when you put the 2nd coat of chocolate on them. Return them to the fridge for another 10 minutes (or more), to let them set. Any leftovers can be put in an air tight container in kept in the refrigerator for several days (or the freezer!)


NOTE: This recipe can be doubled easily and might be a good idea; they are quite delicious!