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Coconut, chocolate, prunes, and almonds make a bar cookie that tastes like trail mix. Each square has the equivalent of one prune.
Preheat the oven to 350F (180C). Oil an 8-inch (20-cm) square baking pan and line with parchment paper.
Bake the almonds until slightly brown but still under-toasted, 7 to 8 minutes. Add the coconut and toast until light-golden brown, 2 to 3 more minutes. Let cool.
In a bowl, mix together flour, oats, sugar, salt, baking powder, and baking soda. Stir in the almonds and coconut. Add butter and concentrate stir until a batter forms, then stir in the prunes and chocolate until evenly incorporated.
Press the batter into the prepared pan firmly. Bake until the top is has turned golden brown, 20 to 24 minutes. Cool for 20 minutes. Unmold and cool completely. Once cool, cut into 16 squares.
30 g / 1/4 cup slivered almonds
35 g / 1/3 cup plus 1 tablespoon unsweetened coconut flakes
105 g / 3/4 cup flour
45 g / 1/2 cup old-fashioned oats
65 g / 1/3 cup sugar
4 g / 1 teaspoon salt
2 g / 1/2 teaspoon baking powder
1 g / 1/4 teaspoon baking soda
135 g / 1 cup Diced Prunes or Prune Bits
80 g / 1/2 cup bittersweet chocolate chunks
85 g / 3 ounces unsalted butter, melted
15 g / 1 tablespoon Prune Juice Concentrate
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