1/3 cup finely chopped salted roasted almonds, divided
1/4 cup cocoa powder
1/3 cup unsalted butter, melted
1 tbsp Lantic & Rogers Organic Coconut Sugar
3/4 cup Lantic & Rogers Organic Coconut Sugar
1/2 cup unsalted butter, at room temperature
2 tbsp custard powder
1 vanilla bean, seeds scraped
1/2 tsp vanilla
1/8 tsp almond extract
1 cup semi-sweet chocolate chips
LINE an 8 x 8-in. baking pan with overhanging parchment.
COMBINE toasted coconut with graham cracker crumbs, 1/4 cup almonds and cocoa powder in a large bowl. Stir in 1/3 cup melted butter and coconut sugar. Press evenly into prepared pan.
BEAT coconut sugar with 1/2 cup butter, custard powder, vanilla seeds and vanilla and almond extracts using an electric mixer on low, 1 min. Increase speed to medium-high and beat until pale and fluff y, 2 min. Spread evenly over base.
MICROWAVE chocolate in a small bowl, stirring halfway, until smooth, 1 to 2 min. Pour over custard, smoothing top. Sprinkle with remaining almonds. Chill until firm, 2 hours. Let stand 15 min, then cut into bars.