1/4 cup Slivered almonds
1/3 cup plus 1 Tbsp Finely shredded unsweetened coconut
1 cup Plum Amazins™
3/4 cup Whole-wheat pastry flour
1/2 cup Old-fashioned oats
1/3 cup Sugar
1 tsp Salt
1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 cup Bittersweet chocolate chunks
3 oz Butter, melted
1. Preheat an oven to 350ºF. Oil an 8 by 8-inch baking pan and line the bottom of the pan with parchment paper.
2. Spread the almonds on a baking sheet and bake until lightly toasted, about 8 minutes. Cool. On the same baking sheet, spread out the coconut and bake until lightly golden brown, about 4 minutes.
3. Pour enough luke-warm water over the Plum Amazins to cover and let them soak for 5 minutes. Drain well.
4. In a bowl, mix together the flour, oats, sugar, salt, baking powder, and baking soda. Stir in the almonds and coconut. Stir in the butter until a batter forms, then stir in the Plum Amazins and chocolate chips until evenly incorporated. Press the batter into the prepared pan and bake for about 25 minutes or until the top is lightly browned. Cool in the pan for 20 minutes. Unmold and cool completely. Once cool, cut into 16 (2 by 2-inch) bars.
Makes 16 bars