Chocolate Covered Almond, Coconut and Caramel Bars
(0 votes)
(0 votes)
Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
1312
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,312 kcal | (62 %) | ||
| Protein | 15.84 g | (16 %) | ||
| Fat | 82.66 g | (71 %) | ||
| Carbohydrates | 137.8 g | (92 %) | ||
| Sugar added | 41.81 g | (167 %) | ||
| Roughage | 4.73 g | (16 %) |
more nutritional values
| Vitamin A | 588.28 mg | (73,535 %) | ||
| Vitamin D | 1.92 μg | (10 %) | ||
| Vitamin E | 8.19 mg | (68 %) | ||
| Vitamin B₁ | 0.68 mg | (68 %) | ||
| Vitamin B₂ | 1.24 mg | (113 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.94 mg | (67 %) | ||
| Folate | 180.03 μg | (60 %) | ||
| Pantothenic acid | 0.93 mg | (16 %) | ||
| Biotin | 18.18 μg | (40 %) | ||
| Vitamin B₁₂ | 2.67 μg | (89 %) | ||
| Vitamin C | 9.57 mg | (10 %) | ||
| Potassium | 678.12 mg | (17 %) | ||
| Calcium | 223.43 mg | (22 %) | ||
| Magnesium | 154.39 mg | (51 %) | ||
| Iron | 15.68 mg | (105 %) | ||
| Iodine | 4.65 μg | (2 %) | ||
| Zinc | 3.62 mg | (45 %) | ||
| Saturated fatty acids | 47.11 g | |||
| Cholesterol | 115.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 1 cup butter (scant)
- 1 cup honey
- ⅔ cup cream
- 1.333 cups almonds (roughly chopped)
- 2 ⅔ cups Shredded coconut
- 10 cups Corn flakes
- 14 ounces Milk chocolate (chopped)
Preparation steps
1.
Line a deep tin measuring roughly 30 x 40 cm with grease-proof paper.
2.
Melt the butter with the honey and the cream in a pan over a low heat, and caramelise to a golden brown colour while stirring. Remove from the heat and allow to cool.
3.
Put the almonds, half of the coconut and the cornflakes in a bowl. Pour over the caramel and stir together carefully. Pour into the tin, smooth the top, cover and chill for around 2 hours.
4.
Melt the chocolate over a bain marie. Cool slightly, spread over the almond mixture and sprinkle with the remaining coconut. Leave to set, cut into pieces and serve.
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