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Snack recipe · from the recipe book

Cinnamon Mexican Chocolate Almond Pressed Bars

Fudgy cocoa-almond bars warmed with cinnamon and a pinch of chili, with crunchy pepitas and melty chocolate chips on top.

Cinnamon Mexican Chocolate Almond Pressed Bars

Ingredients

  • ½ cup whole70 gAlmonds
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 3½ tbsp20 gSweetened shredded coconut
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1⅛ tsp3 gGround cinnamon
  • ⅛ tsp0.5 gChili powder
  • ⅛ tsp0.5 gSalt
  • 2½ tbsp40 gAlmond butter, no salt addedstirred well
  • 2 tbsp40 gMaple syrup
  • 1 tsp4 gVanilla extract
  • 3 tbsp30 gSemisweet chocolate chipsdivided

Steps

  1. Line a small loaf pan or 6-inch square container with parchment, leaving overhang on two sides.
  2. Pulse the almonds in a food processor until coarsely chopped, about the size of rice grains.
  3. Add the pumpkin seeds, shredded coconut, unsweetened cocoa powder, cinnamon, chili powder and salt, and pulse a few times to combine.
  4. In a small bowl, stir the almond butter, maple syrup and vanilla into a smooth paste.
  5. Add the almond butter mixture to the processor and pulse until the mixture clumps and holds together when pinched.
  6. Add half of the chocolate chips and pulse once or twice just to distribute them.
  7. Press the mixture firmly and evenly into the lined pan, then scatter the remaining half of the chocolate chips on top and press them in.
  8. Chill for 30 minutes until firm, lift out by the parchment and cut into 4 bars. Store in the fridge.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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