Almond Butter Chocolate Bars
These almond butter chocolate bars fit the bill perfectly whether you're looking for a quick no-bake slice, a post-workout treat, or a sweet finish to your meal.
Servings 16 squares
Ingredients
Base
- 1 cup almond butter
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 cup desiccated coconut
- 2 cups rice puff cereal gluten free
Chocolate Topping
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1 Tbsp maple syrup
- 1/2 cup flaked almonds
Instructions
Base
- Line a 8” x 8“ square baking pan with parchment paper, set aside.
- In a medium sized pot over low-medium heat, add almond butter, maple syrup and coconut oil, mix to combine.
- Gently heat mixture until almond butter has completely melted down and smooth.
- Remove from heat and stir through desiccated coconut.
- Add rice puffs 1 cup at a time, mixing well after each addition.
- Pour mixture into lined baking pan and place in the refrigerator.
- Make topping whilst base is setting.
Chocolate Topping
- Half fill a small pot with water and put over a medium heat.
- Place a medium-large heat proof bowl over the pot.
- Add coconut oil and melt down. Once completely melted, stir through maple syrup and cocoa powder until well combined and smooth.
- Remove from heat.
- Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
- Refrigerate for a further 1-2 hours or until topping has firmed up. Half way through refrigerating, just as it’s starting set, sprinkle over flaked almonds.
- Remove from pan and slice into squares.
- Enjoy!
Notes
- Store: In an airtight container refrigerated for 1 week – 10 days.
- Freeze: Place the bars in freezer-friendly zip-lock bags or an airtight container. Label with the date freeze for 2-3 months. Thaw the bars in the fridge overnight or at room temperature for several hours until softened.