Almond Butter Bars
This recipe is from Sarah Marquardt, apparently from a specific diet referred to as "Paleo."
http://fastpaleo.com/recipe/almond-butter-bars/#sthash.wE3qtErz.dpuf
NOTES
1. You can substitute butter made from grass-fed cows for the clarified butter/coconut oil.
2. You can substitute regular sugar for the coconut sugar. Coconut sugar has fewer calories and carbs than regular sugar, plus other health benefits.
3. "Blanched almond flour" is finer and paler than almond meal. Bob's Red Mill Almond Meal/Flour should work fine, according to one website.
4. Use a 9" square baking dish if available, though the bars will be very thin. An 8" square dish provided bars that were about 1/2-3/4" thick.
5. Requires at least 1 hour of refrigeration.
6. Makes 32 very small bars (they're small because they're rich).
7. Melinda has suggested changes to the whole recipe, which are at the very bottom of this page.
8. Butter and almond butter softened (do not melt the butter!).
INGREDIENTS
1/2 cup almond butter, plus 2 Tbl on the side
1/2 cup clarified butter or coconut oil (or butter from grass-fed cows)
1-1/4 cups blanched almond flour
1-1/4 cups organic coconut sugar (or regular sugar)
1-1/2 cups dark chocolate chips
PREPARATION
1. In a medium bowl, stir together the 1/2 cup of almond butter, butter, almond flour, and sugar until it is completely combined. (You can combine the softened butter and almond butter first. When combined with almond flour and sugar, it will look like coarse sand)
2. Press the mixture evenly into the square baking dish.
http://fastpaleo.com/recipe/almond-butter-bars/#sthash.wE3qtErz.dpuf
NOTES
1. You can substitute butter made from grass-fed cows for the clarified butter/coconut oil.
2. You can substitute regular sugar for the coconut sugar. Coconut sugar has fewer calories and carbs than regular sugar, plus other health benefits.
3. "Blanched almond flour" is finer and paler than almond meal. Bob's Red Mill Almond Meal/Flour should work fine, according to one website.
4. Use a 9" square baking dish if available, though the bars will be very thin. An 8" square dish provided bars that were about 1/2-3/4" thick.
5. Requires at least 1 hour of refrigeration.
6. Makes 32 very small bars (they're small because they're rich).
7. Melinda has suggested changes to the whole recipe, which are at the very bottom of this page.
8. Butter and almond butter softened (do not melt the butter!).
INGREDIENTS
1/2 cup almond butter, plus 2 Tbl on the side
1/2 cup clarified butter or coconut oil (or butter from grass-fed cows)
1-1/4 cups blanched almond flour
1-1/4 cups organic coconut sugar (or regular sugar)
1-1/2 cups dark chocolate chips
PREPARATION
1. In a medium bowl, stir together the 1/2 cup of almond butter, butter, almond flour, and sugar until it is completely combined. (You can combine the softened butter and almond butter first. When combined with almond flour and sugar, it will look like coarse sand)
2. Press the mixture evenly into the square baking dish.
3. In a microwave safe bowl, add the chocolate chips and the remaining 2 Tbls of almond butter and melt in the microwave for 10-20 seconds.
4. Stir and repeat until the chips are completely melted.
5. Pour the melted chocolate over the almond butter base and spread it into a thin layer.
6. Refrigerate for at least 1 hour before serving. Cut into 32 bars and serve chilled.
MELINDA's SUGGESTIONS:
Rather than following the recipe exactly, I cut the sugar down to 3/4 cup. If I were to make the recipe again, here's what I'd do:
3/4 c almond butter
1/4 c butter or coconut oil
1 3/4 c almond meal
1/4 c coconut sugar
pinch of salt if the almond butter is unsalted
Rather than following the recipe exactly, I cut the sugar down to 3/4 cup. If I were to make the recipe again, here's what I'd do:
3/4 c almond butter
1/4 c butter or coconut oil
1 3/4 c almond meal
1/4 c coconut sugar
pinch of salt if the almond butter is unsalted
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