Dark Chocolate Almond Butter Bars | PCC Natural Markets

Dark Chocolate Almond Butter Bars

Yield: 12 large or 24 mini bars

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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).

Notes

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 Ami Karnosh, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

More about: almond butter, chocolate, coconut oil

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