Chocolate Raspberry Almond Butter Bars
Chocolate Raspberry Almond Butter Bars! So beautiful, naturally sweetened, and fully loaded. Naturally sweetened, so these are completely guilt-free!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 8 tablespoons salted butter, divided
- 8 tablespoons coconut oil, divided
- 2 tablespoons cocoa powder
- 4 tablespoons honey, divided
- 2 tablespoons almond butter
- 1 teaspoon vanilla
- a couple pinches of salt (to taste)
- 1 heaping cup frozen raspberries
- 1/2 cup whole or chopped pecans
- cacao nibs, flaked coconut, sea salt, or anything else you might like as a topping
Steps
Line a pie plate with parchment paper or foil. Arrange the raspberries and the pecans in a single layer.
Melt 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Whisk in the cocoa powder, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt. Taste, adjust, and pour the mixture over the berries in the pie plate.
Melt the remaining 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Add the almond butter, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt – stir until melted. Taste, adjust, and pour the mixture over the chocolate mixture in the pan.
Freeze for at least 30 minutes – right around the 30 minute mark they will be sturdy and solid but still awesomely semi-soft and bite-able. Cut into wedges to serve. (I stored my leftovers in the freezer and then just let them thaw a bit before eating each time.)
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