Lunchbox Solutions: LA Confidential Nut Bars Recipe

| 26 October , 2012 | Reply

As I mentioned in my story about Therese Kerr, Chef Kate and Dr Jennifer Barham-Floreani’s new e-book “Lunchbox Solutions” I made Miranda’s favourite Nut Bar recipe, they call it the “LA Confidential Nut Bar” and I got permission to post it as a number of my followers were keen for the recipe. As I tend to do with most recipes, I adapt them using ingredients and tastes that I like, so this is not exactly the same recipe but I’ve noted where I’ve made changes. And it’s such a simple recipe that you could adapt them for your favourite ingredients and flavours.

I just want to tell you how freaking delicious these are and we do love to have something sweet now and then (although these are so moreish it’s not funny), so not only is this recipe delicious it’s bursting with nutritional goodness so you can eat guilt-free. And the chocolate glaze, well I reckon you could also create a few variations to it, I’m going to see what it takes like with full-fat cream cheese added to it for something a bit different.  Using organic cocao powder you’ve got a variety of nutritional goodness of vitamins, minerals, and antioxidants (beta-carotene, amino acids (protein), Omega-3 EFA’s, calcium, zinc, iron, copper, sulphur, potassium, and magnesium ) just in the topping!

The recipe suggests using walnuts as the base, I mixed this up and used half walnuts and half macadamia nuts (organic of course) because I really love baking with macadamia nuts.  I also replaced agave syrup with Rice Malt Syrup (this is the one I use, get it in Coles for $3.99) because agave it is 90% fructose and I Quit Sugar (refer to Christine Cronau, Sarah Wilson and David Gilliespies websites, as they are the philosophies I follow) and try and keep my fructose intake to an absolute minimum, so agave is a big no-no for me.



Nut Bar

  • 2 ½ cups (approx. 425 grams) coarsely ground walnuts & macadamia nuts
  • 2 ½ cups (approx. 150 grams) desiccated coconut
  • ½ cup (125 grams) rice malt syrup
  • ¼ cup (approx. 60ml) melted coconut oil
  • ½ teaspoon sea salt (recommend organic himalayan pink salt)
  • 1 teaspoon vanilla essence


  • ½ cup (approx. 35 grams) unsweetened desiccated or flaked coconut
  • ¼ cup (approx. 30 grams) roughly chopped walnuts & macadamia nuts (or any other nut) – do a bit extra above and use that

Chocolate Glaze

  • ½ cup (125 grams) rice malt syrup
  • ¼ cup (60ml) coconut oil
  • 2 tablespoons unsweetened coconut milk
  • 1 cup (approx. 160 grams) unsweetened cocoa powder


  1. Preheat oven to 180C
  2. Line a rectangular baking pan or cake tin (approx. 21cm length x 12cm wide x 4cm deep) with baking paper
  3. In a large mixing bowl, combine the nut bar ingredients and mix well
  4. Press the mixture evenly into the baking pan
  5. Bake in the oven for 15-20 minutes or until golden brown and you can smell toasted coconut. Be careful not to burn it – you may need to cover the pan with baking paper for the last 5 minutes
  6. Meanwhile, toast the walnuts and coconut
  7. Because the walnuts take a little longer to toast, place the walnuts in a non-stick frying pan first. Heat over medium heat and stir constantly for 1-2 minutes (there is no need to add oil as the nuts have enough of their own oils)
  8. Now add the coconut and continue stirring for further 2-3 minutes, without taking your eye off the pan.
  9. Remove the baking pan from the oven and set aside to cool slightly. If the bar remains slightly warm, this will ensure the chocolate glaze melts well when you drizzle it on top.
  10. Spread the warm chocolate glaze evenly over the warm bar, while it is still in the pan
  11. Sprinkle with toasted coconut and toasted walnuts
  12. Refrigerate for at least 30 minutes or until the chocolate sets
  13. When set, remove from the fridge and divide the bar into 4cm squared pieces.

Chocolate Glaze:

  1. In a medium saucepan combine the rice malt syrup, coconut oil and coconut milk and cook over medium heat. Stir continuously until the oil and honey have melted and the mixture is very warm and not boiling
  2. Remove from heat and whisk in the cocoa powder, stirring until the mixture is well combined and silky smooth

So there you have  it, an incredibly yummy healthy sweet treat, I swear you’ll find it hard not to gobble it down. And make sure you check out our thoughts on the Lunchbox Solutions e-book here, it’s bursting with great fresh food idea.

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