Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
Instructions:
Sprinkle almond extract on coconut and toss
The directions for this recipe are for using the poinsettia
ox but add 1 tsp almond extract the same time you
for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
stir in almond extract and shredded coconut.
divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
freeze about 15 minutes.
for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
store in the freezer or refrigerator.
our oven according to brownie recipe directions and generously spray two
hocolate chips, 1/2 cup almond candy pieces, and flaked coconut
Heat oven to 350\u00b0F.
Grease 9-inch square pan.
In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
Add sugar and vanilla; blend well.
Add eggs 1 at a time, beating well after each addition.
Stir in flour, salt and chopped almonds; mix well.
Spread in greased pan.
Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
Cool completely; cut into bars.
Prepare mix according to brownie package directions, except only use 3 tablespoons
of vegetable oil.
Pour into a greased 9 x 13\" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
Line two cookie sheets with silicone baking mats
of (Almond Joy) as you (Zero) in on another year. Best wishes on
ake the width of an Almond Joy candy from the center of
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
Lightly grease and flour large cookie sheet.
Using 7-inch
lour mixture and the vanilla, almond, and coconut extracts. Do not
Preheat oven to 325 degrees F.
Crust:
Place crust ingredients in a food processor and pulse until mix is blended.
Press onto bottom and up sides of a lightly buttered 9\" pie plate.
Bake 10 minutes. Remove and allow to cool completely.
Filling:
Stir together sugar, cornstarch, cocoa and salt.
Blend in milk and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat, add vanilla and candy pieces, stirring till candy is melted.
Pour filling into pie crust and press plastic wrap onto surface ...
n waxed paper -- press 1 almond to each ball or 2
aking sheet. Top each cookie with an almond, pressing down slightly.
ntil fluffy. Beat eggs with almond extract, then add to sugar
nto balls using a small cookie scoop or tablespoon and drop