Almond Butter Chocolate Bars

Almond_Butter_Chocolate_Bars_Recipe_001

Wow, seriously this is like one of the most amazing things I’ve ever tasted, and it doesn’t even have a lot of sugar at all. Though this doesn’t make a lot, so if you are making it in the blender, it may be a little difficult. You could try doubling the recipe!

So I want to explain the “almond butter chunks”, it’s a little different from almond butter because it’s much thicker. I think it’s easier to get this consistency through a high speed blender like Vitamix than a food processor. You just grind it until it’s very thick but is a paste, and spoon out about 1/4 cup of it.

In this version, I used carob powder, but I find that sometimes, carob tends to stick together, so I would advise you to use cacao if you don’t have any problems with it (like trying to avoid caffeine).

Depending on the bitterness of the cacao powder, you may like to try 1/2 teaspoon of maple syrup and if it’s not sweet enough, add another 1/2 teaspoon.

Almond Butter Chocolate Bars

Crust
1/4 cup almond butter chunks (grind a packet of roasted almonds/almond meal until it’s thick, like almond butter, but not so much that it’s runny)
1/2 cup instant oats
1 tablespoon raisins
A pinch of cinnamon
1 tablespoon almond milk

Topping
1 tablespoon coconut oil
1 tablespoon cacao/carob powder
1/2 teaspoon pure maple syrup

To make the almond butter chunks: You will need to grind up a packet of almonds (or almond meal) in a high speed blender or food processor until it’s released enough oils to be thick and chunky, but not runny like normal almond butter is.

To make the crust: Add all the ingredients, including the almond butter chunks, instant oats, raisins, cinnamon and almond milk in a high speed blender. Blend until it’s soft and crumbly, and sticky at the same time.

Take the crust out and press it down on a small baking tray.

In a separate bowl, combine the coconut oil, cacao/carob powder and maple syrup together. Mix until it’s smooth.

Spoon the mixture on top of the crust and even it out.

Put it in the freezer for about 10 minutes for the chocolate to harden, then cut it in small pieces.

Almond Butter Chocolate Bars
Serves: 2
 

Ingredients
Crust
  • ¼ cup almond butter chunks (grind a packet of roasted almonds/almond meal until it’s thick, like almond butter, but not so much that it’s runny)
  • ½ cup instant oats
  • 1 tablespoon raisins
  • A pinch of cinnamon
  • 1 tablespoon almond milk
Topping
  • 1 tablespoon coconut oil
  • 1 tablespoon cacao/carob powder
  • ½ teaspoon pure maple syrup

Instructions
  1. To make the almond butter chunks: You will need to grind up a packet of almonds (or almond meal) in a high speed blender or food processor until it’s released enough oils to be thick and chunky, but not runny like normal almond butter is.
  2. To make the crust: Add all the ingredients, including the almond butter chunks, instant oats, raisins, cinnamon and almond milk in a high speed blender. Blend until it’s soft and crumbly, and sticky at the same time.
  3. Take the crust out and press it down on a small baking tray.
  4. In a separate bowl, combine the coconut oil, cacao/carob powder and maple syrup together. Mix until it’s smooth.
  5. Spoon the mixture on top of the crust and even it out.
  6. Put it in the freezer for about 10 minutes for the chocolate to harden, then cut it in small pieces.

 

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