Prime Bar Chocolate (dairy-free) Recipe

Preheat the oven to 325°F (160°C). Spread the chopped almonds on a small baking sheet and roast 6–8 minutes until aromatic and lightly golden. Watch closely to avoid burning. Remove and let cool. If not already toasted, toast coconut flakes lightly in the last 2 minutes. Allow all add-ins to cool completely.

If using puffed quinoa/rice and it is not crispy, toast them in a dry skillet over medium-low heat for 1–2 minutes, shaking the pan, until crisp. Remove from heat and cool.

Melt cocoa butter

Place the chopped cocoa butter in a heatproof bowl set over a small saucepan of gently simmering water (double boiler). Ensure the bowl does not touch the water. Stir occasionally until fully melted and warm, about 4–6 minutes.

Incorporate cocoa powder

Remove the bowl from the heat. Sift in the cocoa powder and whisk thoroughly until smooth and no lumps remain. The mixture will thicken slightly.

Sweeten and emulsify

Whisk in the maple syrup, corn or rice syrup, and neutral oil until the chocolate is glossy and pourable. Add vanilla extract and sea salt. If using coffee powder or orange zest, stir them in now. Taste and adjust salt or maple syrup for desired sweetness. If the mixture has cooled and thickened, gently rewarm over the double boiler for 15–30 seconds to loosen, but avoid overheating.

Prepare a bar mold or a small rimmed baking pan (about 8x4 inches or similar) by lining with parchment paper or using silicone molds. Ensure it is dry and at room temperature.

Reserve about 2 tablespoons of the chopped almonds and 1 teaspoon of coconut flakes for topping. Stir the remaining toasted almonds, pumpkin seeds, toasted coconut flakes, and puffed quinoa/rice into the warm chocolate mixture until evenly combined.

Pour the mixture into the prepared mold, using a spatula to spread it evenly and tap the mold gently on the counter to release air bubbles and level the surface.

Sprinkle the reserved almonds, coconut flakes, and a few extra pumpkin seeds on top, then lightly scatter the sea salt flakes to finish.

Chill the bars in the refrigerator until fully set, about 45–60 minutes. For a firmer snap, transfer to the freezer for 10–15 minutes, but do not leave so long that the texture becomes overly brittle.

Once set, remove from the mold and cut into 6 equal bars (or pop from silicone molds). Store in an airtight container in the refrigerator for up to 3 weeks or at cool room temperature (below 70°F/21°C) for up to 1 week. For longer storage, freeze for up to 3 months; thaw in the refrigerator before serving.