Chocolate Almond Bars Recipe

Dark Chocolate Almond Butter Bars Eat Yourself Skinny

WebJul 14, 2021 · Simply mix the almond butter, almond flour, flaxseed meal, maple syrup, vanilla and a pinch of salt together until fully combined, …

Rating: 5/5(5)

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NoBake Chocolate Almond Bars Running on Real Food

WebFeb 25, 2021 · Add the rest of the base ingredients and mix into a dough. Step 2: Create the Bars. Line a 7 or 8 inch square baking pan with …

1. If your dates are overly dry (or if you’re unsure if they’re soft enough), soak them (pitted) in hot water for 15 minutes then drain well before using in the recipe. It’s ok if they’re wet when you add them to the recipe but make sure any excess water as been drained off.
2. Add 1 cup each of oats and raw almonds to a food processor and blend into a grainy flour consistency. A few larger pieces of almonds left behind are ok but it should be mostly broken down.
3. Add 1 cup of packed dates, 1/2 cup nut butter of choice, 1/4 cup of cocoa powder and the optional salt and vanilla, if using.
4. Blend the mixture into a thick, sticky dough you can press between your fingers. If it seems too crumbly. Add 1-2 tbsp warm water and process again.

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Almond Butter Bars (NoBake) From My Bowl

WebFeb 6, 2024 · First, line a 8×3″ loaf pan with parchment paper. Mix together the base layer ingredients until well combined and stick together when …

1. Line a 8″x3″ loaf pan with parchment paper. Make sure there is extra paper hanging over two sides of the pan, to make the bars easier to remove (see blog post photos for reference).
2. Whisk the almond flour, cacao powder, and a pinch of salt together in a medium bowl. Pour in the maple syrup, then begin mixing with a spatula. Mix until all of the flour has absorbed the maple syrup and the dough sticks together when pinched; you may need to switch to your hands at some point. Transfer the base layer to the lined pan and use a damp spatula or fingertips to evenly press the dough into the base; place in the freezer for 10 minutes while you prepare the filling.
3. Whisk the almond butter, maple syrup, vanilla, and salt together in a separate medium bowl. Add the melted coconut oil once combined and mix until completely incorporated – the filling will begin to stick to the sides of the bowl, but still be runny. Pour this mixture into the lined pan over the base layer, using a spatula to smooth out the top. Return the pan to the freezer and freeze for at least 10 minutes.
4. add the dark chocolate and coconut oil (if using) to a microwave-safe bowl and microwave for 60 seconds; remove from the oven and use a clean and dry spatula to stir the chocolate and oil together until all pieces of chocolate have completely melted. Pour the melted chocolate mixture over the almond butter mixture. You can use a spatula to spread it around but it should still be quite runny, so you can also gently shake the pan back and forth to help it spread evenly. Sprinkle Maldon salt over the melted chocolate, then place in the freezer for 30 minutes, or until the bars have hardened.

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