1 lb. Organic Raisins
1/2 lb. Almonds (or peanuts – we made a batch of each!)
Unsweetened shredded coconut
1 lb. Unsweetened baking chocolate (we went with Ghirardelli because – why not, right?)
Either melt the chocolate correctly using these steps, or do what we did and just plan on storing them in the refrigerator or freezer. We have kids and knew they wouldn’t last long so we didn’t get fancy!
Next, chop the nuts using a food processor.
Add the raisins to the food processor and whip it until you have a gooey, nutty paste. If it’s too thick, use a tbsp of coconut oil to thin and use rubber spatula to push it into the blade area.
Take the paste and spread it 1/4? thick onto a parchment covered baking sheet and spread melted chocolate on top. Put into freezer for 10 minutes.
Remove from freezer and turn over. Peel the paper off the bottom and apply remainder of chocolate. Sprinkle shredded coconut on top of the chocolate and return to freezer for 10 minutes.
Cut into bar sized pieces and store in refrigerator or freezer.