Coconut, chocolate, and prunes, make these almond squares taste like the best kind of trail mix. Toasting the coconut and almonds before mixing the batter deepens the flavor, giving it a light, caramelized flavor. Each square contains approximately the equivalent of 1 prune per square.
Yield: Makes 16 squares
30 g / 1/4 cup slivered almonds
35 g / 1/3 cup plus 1 tablespoon finely shredded unsweetened coconut
90 g / 3/4 cu flour (whole-wheat pastry flour or all-purpose)
45 g / 1/2 cup old-fashioned oats
65 g / 1/3 cup sugar
4 g / 1 teaspoon salt
2 g / 1/2 teaspoon baking powder
1 g / 1/4 teaspoon baking soda
135 g / 1 cup Diced Prunes or Prune Bits
80 g / 1/2 cup bittersweet chocolate chunks
85 g / 3 ounces unsalted butter, melted
Preheat the oven to 350F [180C]. Oil a 20 cm [8 in] square baking pan and line with parchment paper.
Bake the almonds until lightly toasted, about 8 minutes. Let cool. Toast the coconut and bake until lightly golden brown, about 4 minutes. Let cool.
In a bowl, mix together the flour, oats, sugar, salt, baking powder, and baking soda. Stir in the almonds and coconut. Stir in the butter until a batter forms, then stir in the prunes and chocolate until evenly incorporated. Press the batter into the prepared pan.
Bake until lightly browned, about 25 minutes. Cool for 20 minutes. Unmold and cool completely. Once cool, cut into 16 squares.