CHOCOLATE CHERRY ALMOND SNACK BARS #DESSERT #CHERRY

Anyway. Today is the arrival of lunch rooms. In case you're simply going along with us, hello! Welcome. My lunch room formula gathering comprises of vanilla almond and cashew coconut. Also, today? Choc-ooooo-late. I chose it was high time to acquaint another flavor with our darling lunch room fixation.

Additionally making up these chocolate cherry almond lunch rooms are generally cleaved almonds for crunch–they make up a greater part of the bars. Dried fruits and vanilla concentrate include season, while chocolate chips are important for both your stomach and mental soundness. Tip: utilize smaller than normal chocolate chips so there are more in each bar.

For a little sweetness and authoritative, utilize nectar. Like I've referenced in my past lunch room plans, I don't suggest more slender fluid sugars like maple syrup or agave. Or maybe, you need a thick fluid sugar. Darker rice syrup works as well. You needn't bother with much, just 1/3 cup for the whole group of bars.

The lunch rooms meet up rather rapidly which is an absolute necessity in life at this moment and, well, consistently. What befell my easygoing joyful summer? I'm now working ahead for Fall since I'll be gone from the kitchen the whole season.

Ingredients:

• 1/3 cup (114g) honey or brown rice syrup1
• 1/4 teaspoon vanilla extract
• 1/3 cup (40g) almond meal2
• 1/8 teaspoon salt
• 1 Tablespoon (15g) almond butter
• 2 cups (280g) Diamond of California whole almonds, roughly chopped
• 1/2 cup (60g) dried cherries, roughly chopped
• 1/3 cup (58g) mini chocolate chips
• Special Equipment
• Food processor or small blender to easily chop the almonds or make the almond meal.

Directions:

1. Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
2. Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.
3. Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.
4. Make ahead tip: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.

For more detail :http://bit.ly/2JZdARh

Share this post