A delightful and nutritious snack bar perfect for on-the-go energy boosts.
Place the almonds, flax seed meal, shredded coconut, almond butter, and sea salt into a food processor.
Pulse the mixture in short bursts to avoid overheating the food processor.
Pulse the ingredients until they form a coarse mixture.
Scrape down the sides of the food processor to ensure even mixing.
In a small saucepan, melt the coconut oil over low heat.
Stir the coconut oil continuously to prevent it from burning.
Stir in the honey and vanilla extract into the melted coconut oil.
Remove the saucepan from heat before adding the honey and vanilla to preserve their flavors.
Pour the coconut oil mixture into the food processor and blend until the mixture forms a sticky paste.
Add the liquid gradually to ensure the mixture doesn't become too wet.
Press the mixture firmly into an 8x8 baking dish lined with parchment paper.
Use the back of a spoon or a spatula to press the mixture evenly.
Refrigerate the dish for 1 hour to allow the mixture to set.
Cover the dish with plastic wrap to prevent it from absorbing other odors in the refrigerator.
Melt the dark chocolate chips in a small saucepan over low heat, stirring continuously.
Use a double boiler if available to melt the chocolate more gently.
Spread the melted chocolate evenly over the chilled mixture.
Work quickly as the chocolate will start to set once it touches the cold surface.
Return the dish to the refrigerator for 30 minutes to allow the chocolate to harden.
Ensure the dish is level in the refrigerator to prevent uneven chocolate setting.
Remove from the refrigerator, cut into bars, and serve.
Use a sharp knife for clean cuts and wipe the blade between cuts for a neat appearance.
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