Dark Chocolate Almond Butter Bars
Yield: 12 large or 24 mini bars
This is a healthier version of peanut butter chocolate candy to suit your sweet cravings. For a pretty display, use small muffin tins with mini-cupcake liners to create nut butter cups.
- 1/2 cup unsweetened cocoa powder Add to list
- 1/4 cup plus 1 tablespoon honey, divided (see note) Add to list
- 1/4 cup coconut oil Add to list
- 1/2 cup almond butter Add to list
- 1/4 teaspoon sea salt Add to list
- 1/4 cup crisp rice cereal, 2 tablespoons finely chopped almonds or cocoa nibs (optional) Add to list
Blend cocoa powder, 1/4 cup honey and coconut oil together very well by hand or in a small food processor. Spread half the chocolate mixture onto the bottom of a loaf pan or use a spoon to spread onto the bottom and along the inside of 24 cupcake liners. It helps to spoon a large glob of the mixture into the liner and then spread it in a thick layer.
Place the pan or muffin tin in the freezer until hardened. Set aside leftover chocolate mixture.
While chocolate is chilling in the freezer, mix almond butter, 1 tablespoon honey and salt together very well. Add optional ingredients into the mixture, if using.
Remove the pan or tin from the freezer and spread the almond butter mixture over the top of the chocolate in the pan or fill each cup with almond butter mixture. If your mixture is extra runny, it sometimes helps to chill it a bit to firm it up.
Spread remaining chocolate over the top and place back in the freezer for about 10 minutes or until hardened. Using a sharp knife, cut into small squares (unless you're using the cupcake liners).
Instead of preparing your own chocolate mixture, substitute 1 (10-ounce) dark chocolate bar. Melt with 1/4 cup coconut oil or butter until smooth and shiny.
You may substitute 2 tablespoons powdered sugar for 1 tablespoon honey in the almond butter mixture.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.