Dark Chocolate Almond Butter 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.
For the chocolate
- 1/2 cup unsweetened cocoa powder Add to list
- 1/4 cup honey Add to list
- 1/4 cup coconut oil Add to list
- 1/4 cup coconut oil or butter Add to list
For the bars
- 1/2 cup almond butter Add to list
- 2 tablespoons powdered sugar or 1 tablespoon honey 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 Add to list
If making your own chocolate, blend ingredients together very well by hand or in a small food processor. If using the chocolate bar, melt chocolate and oil or butter in a double boiler over medium heat until thoroughly melted and shiny.
Either 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 each cupcake liner. 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; you'll use it in a few minutes.
While chocolate is chilling in the freezer, mix almond butter, sugar 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.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.