Is there any better combo than nut butter and chocolate? I think nut.
I’m a HUGE choco + peanut butter fan, but I thought I’d switch it up today and choose a slightly healthier nut butter to create a slightly less-healthy dessert. Balance.
These bars have a thick shortbread-type bottom layer, a crunchy and sweet almond butter centre, and a lush dark chocolate top. They are friggin’ delish.
In order to keep these bars gluten-free, I’ve made the crust with a mix of almond flour and Bob’s Red Mill Gluten-Free All Purpose Flour, and I’ve crushed up my favourite gluten-free cereal to add texture to the middle. Feel free to swap for any gluten-filled flour or cereal you wish!
Let’s make them!
Dark Chocolate Almond Butter Bars
Servings: Makes 16 squares
Prep time: 10 minutes
Cook time: 10 minutes
Cool time: 1 hour
For the bottom layer:
- 1 cup almond flour
- 1 1/2 cups gluten-free flour
- pinch of salt
- 3-4 tbsp agave
- 4 tbsp (1/4 cup) cold coconut oil
For the almond butter layer:
- 1/2 cup smooth almond butter
- 1/3 cup coconut oil, melted
- 1 cup powdered sugar
- 1 cup of your favourite gluten-free cereal, made into crumbs (makes a heaping 1/2 cup)
- pinch of salt
- 1/2 tbsp vanilla
For the chocolate layer:
- 150 g dark chocolate, chopped
- flaky sea salt, for topping (optional)
- Preheat oven to 350 degrees Fahrenheit and line an 8 x 8 inch baking pan with parchment paper.
- For the bottom layer – Combine the flours and salt in a food processor and pulse to combine. Add the coconut oil and three tablespoons of agave and pulse. If the dough does not start coming together, add the fourth tablespoon of agave. Dump into parchment lined pan and use your hands or the bottom of a glass to distribute evenly. Pierce the top a few times with a fork. Bake for 10-15 minutes, or until it turns light brown around the edges. Cool completely.
- For the almond butter layer – Combine all ingredients in a large bowl and stir to combine. Dollop the mixture onto the cooled bottom layer and use your hands to press down and spread evenly. Set aside.
- For the chocolate layer – Add the chocolate to a glass or heatproof bowl set over a double boiler. Melt, watching closely and stirring often. Alternatively, melt the chocolate in the microwave in small increments. Pour melted chocolate over the almond butter layer and place in the fridge to set for at least an hour. Cut into squares and serve!
Store in an airtight container in the fridge for up to 5 days.