Salted Almond Butter Squares
These little chunks of perfection are my new favourite dessert. They’re no bake, not too sweet and super easy to throw together. Once they’re made, you can keep them in the freezer to snack on whenever you like (just a warning, these did NOT last long for me).
Almond flour can be pretty expensive when you’re buying a bag- bulk stores like Bulk Barn can make it a bit cheaper to buy just the amount you need for the recipe.
This Feeling- Alabama Shakes
INGREDIENTS
For the chocolate base:
2/3 cup almond flour
3 tbsp cacao powder
3 tbsp maple syrup
pinch of salt
For the almond butter layer:
1 cup natural almond butter
1/4 cup maple syrup
1/4 cup refined coconut oil, melted and cooled
1/2 tsp vanilla extract
1/4 tsp salt
For the chocolate topping:
1/3 cup high quality dark chocolate, chopped (avoid using chocolate chips as they have extra wax in them)
1 tsp refined coconut oil
maldon salt or flaky salt for garnish
INSTRUCTIONS
Line a 8x3 loaf pan with parchment paper.
For the chocolate base:
Mix almond flour, cacao powder and salt in a bowl. Drizzle maple syrup into bowl and mix until a dough forms. Transfer to the lined loaf pan and use a damp spatula to pat it into an even layer. Transfer to the freezer for 10 minutes while you make the almond butter layer.
For the almond butter layer:
In another bowl, whisk almond butter, maple syrup, vanilla and salt until well combined. Drizzle in the cooled coconut oil and whisk until completely incorporated. Pour the almond butter mixture over the chocolate base and use a spatula to smooth the top. Put back in the freezer for at least 10 minutes.
For the chocolate topping:
Add chocolate and coconut oil to a small saucepan. Stir over medium-low heat until melted. Pour over almond butter layer and tap on counter gently to even out. Sprinkle maldon or flaky salt on top and put back in the freezer. Freeze until hardened, at least 30 minutes.
Remove from freezer and use a small sharp knife to loosen around the edges. Transfer from pan to cutting board, and use a sharp knife to cut into small squares. Keep in freezer, and thaw slightly before serving.