Chocolate Almond Butter Bars
 
Prep time
Total time
 
Author:
Recipe type: Gluten Free, Vegan Dessert
Serves: 9 bars
Ingredients
Crust
  • ½ c raw cashews
  • 8 pitted dates
  • ½ c unsweetened shredded coconut
  • 2 Tbl cocoa powder
  • 1 Tbl honey
  • Pinch of salt
Filling (middle layer)
  • ½ c almond butter
  • ¼ c, plus 1 Tbl melted coconut oil
  • ¼ c honey
  • 1 tsp vanilla
  • ¼ milk (coconut or almond)
Topping
  • 1 c chocolate chips or chunks
  • 2 Tbl melted coconut oil or butter
  • Coarse sea salt
Instructions
Crust
  1. Line a 9 x 9 pan with parchment.
  2. Add all the ingredients to a food processor and combine well.
  3. Transfer to the pan and spread evenly with your fingers. The crust will be thin.
  4. Set aside.
Filling
  1. Combine all the filling ingredients in a medium bowl and mix together with a fork.
  2. Spread the filling on top of the crust and refrigerate for 20-30 minutes until set but just slightly sticky.*
Topping
  1. Melt the chocolate and coconut oil/butter over a double boiler until combined.
  2. Pour the chocolate mixture over the almond butter layer.
  3. Refrigerate for 20-30 minutes until set but just slightly soft.
  4. Remove from fridge, sprinkle with the salt, and cut the bars into 9 even squares but do not remove the bars from the pan at this point.** Return to the fridge.
  5. After several hours you can transfer the bars to an airtight container, or just leave them in the pan.
  6. Store in the fridge or freezer (I prefer the freezer for extra crunch).
Notes
*If kept in the fridge too long, the filling may separate from the topping.
**If you cut the bars several hours later when they're very cold, they tend to crack when cut.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2017/03/chocolate-almond-butter-bars/