Chocolate Almond Butter Squares
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 174.1
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 12.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.3 g
- Protein: 2.2 g
View full nutritional breakdown of Chocolate Almond Butter Squares calories by ingredient
Introduction
If you like reese's peanut butter cups but want the healthier sugar free and legume free version, make these bad boys! So yummy :) If you like reese's peanut butter cups but want the healthier sugar free and legume free version, make these bad boys! So yummy :)Number of Servings: 18
Ingredients
-
Crust
1 cup almond flour (sifted)
2 tbsp coconut oil
2 tbsp honey
pinch of celtic sea salt
Filling
1 cup almond butter
3 tbsp coconut oil
3 tbsp honey
2 tbsp unsweetened cocoa powder
1/2 tbsp honey
Directions
Preheat oven to 350°F. Line a 3 x 7 inch loaf pan with parchment paper. In a large bowl combine the ingredients for the crust. Evenly press the dough into the bottom of the prepared baking pan. Bake for 10-15 minutes. The crust is done when it is lightly brown and firm to the touch. Let the crust cool COMPLETELY before spreading the filling.
In a bowl, combine the almond butter, coconut oil, honey. Mix and reserve about ¼ of the mixture for the chocolate topping. Spread the almond butter filling onto the cooled crust. Place the bars in the freezer for 1 hour to firm up before spreading the chocolate mixture on top of the almond filling.
To make the chocolate topping add unsweetened cocoa powder to the reserved almond butter filling and sweeten with additional honey to taste.
Spread on top of the semi-frozen bars. Place in the freezer to firm over night. Cut 9 slices and then cut each slice in half to make 18 squares. Store the squares in the freezer.
Serving Size: makes 18 squares
In a bowl, combine the almond butter, coconut oil, honey. Mix and reserve about ¼ of the mixture for the chocolate topping. Spread the almond butter filling onto the cooled crust. Place the bars in the freezer for 1 hour to firm up before spreading the chocolate mixture on top of the almond filling.
To make the chocolate topping add unsweetened cocoa powder to the reserved almond butter filling and sweeten with additional honey to taste.
Spread on top of the semi-frozen bars. Place in the freezer to firm over night. Cut 9 slices and then cut each slice in half to make 18 squares. Store the squares in the freezer.
Serving Size: makes 18 squares