Chocolate-topped almond butter dream bars
If you follow me on Instagram, you will know that I posted a quick recipe for these salty cashew bites the other day and claimed they were one of the best snacks I’ve made to date (and I stand by that claim). They got quite the positive response from my followers as well (thanks guys!) and I knew I had to post some version of them on the site.
Since I already have a couple of different energy bites on here, I wanted to switch things up a little. And obviously throw in a chocolate element because…well, that concept speaks for itself. I originally wanted to do a spin on these chocolate peanut butter bars, as I’ve been making a version lately with almond butter, but I decided there was enough along butter in this base of this recipe to check off that box. When I pressed the dough into my loaf pan and topped them with a luxurious homemade chocolate, the result was these incredibly rich + decadent treats that are reminiscent of a cookie dough bar. Is that even a thing?! Well it is a now, because these are them. And they are SO good.
As you all know by now, I’m a big fan of desserts/snacks that are low in sugar and full of delicious, whole food ingredients. These babies fit that criteria perfectly and are the ideal treat to satisfy those sweet/chocolate cravings – to be perfectly honest, I am even baffled at how rich and sweet they taste, despite having almost no added sugar.
- ½ c. raw walnuts
- ½ c. raw cashews
- 6 tbsp. almond butter
- ¼ - ½ tsp. salt
- ½ tsp. cinnamon
- 2 tbsp. coconut oil
- 2 tbsp. ground flaxseed
- 2-3 medjool dates
- up to ¼ c. almond flour (my almond butter was super runny so I needed a decent amount to firm it up, but you might not!)
- ¼ c. coconut oil
- ⅓ c. cacao powder
- 1 tbsp. maple syrup (or more to taste)
- 1 tbsp. almond butter
- ¼ tsp. salt
- To make the base, place your nuts in the bowl of a food processor and blend until you have fine pieces. Add in the rest of your ingredients (except for the almond flour) and process until a dough starts to form. If the dough is too sticky/wet, start adding in almond flour, 1 tbsp at a time, until the dough becomes firm enough to stick when pinched between your fingers. Press the dough firmly into a loaf pan (lined with parchment or a silicone baking mat) and place in the freezer.
- To make the chocolate, melt your coconut oil in a small saucepan, then transfer to a small bowl or glass to cool. Add in your cacao, maple, almond butter + salt and whisk until completely smooth.
- Remove your bars from the freezer and pour the chocolate mixture on top. Sprinkle some sea salt on top and place back in the freezer for at least one hour to firm up.
- When ready, slice the bars into small squares, then store in the freezer (they soften easily at room temp) and enjoy!