Chocolate Almond Butter Bars (No Bake, Grain Free)


Adapted from detoxinista.com

After eating this bar, I will never eat another store-bought chocolate bar again! It has no refined sugar or GMO loaded ingredients like most store-bought chocolate bars. It is so buttery, chocolaty, and creamy and full of ingredients that are good for you. The added bonus is that it only takes 15 minutes to prepare (faster than a walk to the local corner store and back). Great for that 3 pm sweet fix.

Sansational!

image

 

 

Ingredients:

Chocolate Crust:

3/4 cup ground almond meal
2 tablespoons cocoa powder
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
Pinch of sea salt

Almond Butter Filling:

1 tablespoon coconut oil
1/2 cup creamy natural almond butter
3 tablespoons pure maple syrup
Pinch of sea salt

Chocolate Topping:

1/4 cup coconut oil
1/4 cup cocoa powder
3 tablespoons pure maple syrup

Unsweetened shredded coconut, optional

 

Directions:

1. Line a standard loaf pan with parchment paper and set it aside.

2. In a small bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.

3. To prepare the filling, melt the coconut oil in a small saucepan. Add in the almond butter, maple syrup, coconut oil, salt, and stir well. Remove the crust from the freezer and pour the almond butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.

4. Use the saucepan again (I don’t bother rinsing, but you can if you like) to make the final layer. Melt the coconut oil and stir in the cocoa powder and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the almond butter layer.

5. Top with coconut, if using. Return the pan to the freezer to set until firm, about an hour or two (if you can wait!)

6. Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month.

 

Sansational Tip:

The bars become very firm if frozen for too long, so it is better serving them from the fridge after the initial firming-up time.