Chocolate Almond Bars

Chocolate Almond Bars


It was our dog’s birthday, our sweetie Bono, six years old already, time flies. I remember so well when I was holding him in my arms for the first time. A puppy, so beautiful, so sweet, delicate and small, a handful of new life.

Bono is a Beagle. Beagles are naturally very social and friendly dogs. The social apitude of the Beagle is being expressed the most in the interaction with people. Beagles are very affectionate towards family members and therefore are nice dogs to have around the house. They like staying close to their owners and they are quite obedient, although they also like to go their own way. For something yummy or a pat, however, they are always willing to do something and this can be used really good during the upbringing and training. Even strangers are received very friendly and enthusiasticall;  that’s why they’re unfit for a watchdog. Besides a lot of good qualities, the Beagle can be a bit of a nuisance sometimes. Willful and stubborn are the most common features, but nevertheless my husband and I have geared up ourselves and took that into account from the moment we welcomed him in our home. A harsh but fair education, that’s what we gave him, but now both we and himself are taking the advantages of that.

But I’m drifting. Because of Bono’s birthday I thought a celebration would be in order, after all, with a birthday goes a party and a with a party something tasty. Yes, also with my dog’s birthday! A good reason therefore to snoop around in my kitchen cupboard, to see if I could use something to prepare something with. Chocolate and almonds were the first products that flagged up. Allright, the foundations were laid: Chocolate and almond, always a good combination. So, it had to be something with those 2 things in it. Then the bottom. For this I had a recipe in mind that’s mentioned in my mother-in-law’s recipe book: a dough of almond flour, breadcrumbs, eggs, sugar, a little water and cornstarch. So, no butter. This way the dough becomes nicely light and therefor the calorie content is lower than usual. In this case, I have added some grated chocolate in order to pick up the intensity of the taste of it. I also covered the top of the cake with a layer of apricot jam that I mixed and boiled with some water. In addition, I greased it with a chocolate glaze. For this I mixed chocolate with coconut oil which creates a beautiful shiny effect. Finally I decorated it with almond flakes.

Bono has received his gift (a nice big bone) and we have also in a way, with this overwhelming Chocolate Almond Bar. All the more reason whatsoever to serve something delicious for whatever party.


Chocolade Amandel Blokken


Recipe Chocolate Almond Bars

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Serving Size: approx. 18 bars

Recipe Chocolate Almond Bars


  • 50 gr ground almonds
  • 50 gr breadcrumbs
  • 50 gr cornstarch
  • 100 gr sugar
  • 4 eggs
  • 1 packet of vanilla-flavored sugar (4 grams)
  • 2-3 tbsp water (hot tap)
  • 50 gr grated chocolate
  • Apricot Layer
  • 4 tbsp apricot jam
  • 2 tbsp water
  • Glaze
  • 100 gr chocolate
  • 1 tbsp coconut oil
  • Decoration
  • almonds flakes (quantity to choice)


  1. Preheat the oven to 180°C/355°F (hot air) or 200°C/390°F (no hot air).
  2. Line the bottom and the edges of a baking pan of 40x30 cm/15x12 inches with parchment paper and brush with neutral oil.
  3. Bottom
  4. Mix the eggs and water foamy in 1 minute over high heat.
  5. Mix the sugar with the vanilla sugar and add (by mixing for 1 min ) to the foamy mixture. After this mix for another 2 minutes until well combined.
  6. Mix the ground almond with the breadcrumbs, grated chocolate and cornstarch and add in portions to the egg/sugar mixture.
  7. Put the mixture into the baking pan to a thickness of approx 1 cm and smoothen with a spatula.
  8. Bake for 12-15 minutes until golden brown.
  9. Remove the cake from the pan immediately and leave to cool on a rack covered with parchment paper.
  10. Apricot jam
  11. Sift the apricot jam through a sifter into a saucepan and stir in the water until a smooth paste.
  12. Bring to a boil over low heat.
  13. Remove from heat and grease it smoothly on top of the cake.
  14. Leave everything to cool again.
  15. Glaze
  16. Break the chocolate into pieces and stir them with the coconut 'au bain marie' until smooth .
  17. Spread the mixture over the apricots layer and leave to dry a little.
  18. Cut the glaze carefully with a knife into equal bars (not the whole cake, just the glaze) and sprinkle with almonds. Leave the glaze to harden completely.
  19. Finish
  20. Once the glaze has hardened, cut the cake with a hot knife in the pre-measured bars.

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