Chocolate Raspberry Almond Butter Bars are not only stunning to look at but also naturally sweetened, making them a guilt-free treat! Here’s how you can whip up these delicious bars:
Ingredients:
- 8 tablespoons of salted butter, divided
- 8 tablespoons of coconut oil, divided
- 2 tablespoons of cocoa powder
- 4 tablespoons of honey, divided
- 2 tablespoons of almond butter
- 1 teaspoon of vanilla extract
- A few pinches of salt, to taste
- 1 heaping cup of frozen raspberries
- 1/2 cup of whole or chopped pecans
- Optional toppings: cacao nibs, flaked coconut, sea salt, or your choice of topping
Instructions:
- Prepare a pie plate by lining it with parchment paper or foil. Spread the raspberries and pecans in a single layer on the bottom.
- In a saucepan, melt 4 tablespoons of butter and 4 tablespoons of coconut oil. Once smooth, whisk in the cocoa powder, 2 tablespoons of honey, 1/2 teaspoon of vanilla, and a pinch of salt. Adjust the flavors to your liking and pour this chocolate mixture over the raspberries and pecans.
- Using the same saucepan, melt the remaining butter and coconut oil. Stir in the almond butter, the remaining honey, vanilla, and a pinch of salt until everything is well combined and smooth. Taste and adjust the seasoning if needed, then pour this mixture over the first chocolate layer in the pie plate.
- Freeze the pie plate for about 30 minutes. At this point, the bars should be solid yet soft enough to cut into wedges easily.
Note:
- You might consider mixing the two layers for a uniform flavor, but layering them adds a nice touch, even if the swirls don’t turn out perfect.
- The texture is a delightful cross between a fudgsicle and chocolate bark. For the best experience, let the bars thaw slightly before enjoying them to enhance their fudgy texture.
These bars are a perfect blend of nutty and sweet flavors, complemented by the tartness of raspberries—a truly indulgent treat that you can feel good about!
