Simple and flavorful, these chocolate covered chewy almond butter bars make a wonderful quick sweet treat.
- 8 tbsp coconut flour
- 6 tbsp natural almond butter
- 4 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- Process all filling ingredients in a food processor into a uniform consistency resembling a dough. Line a 6x6 " glass container (or anything of a similar size) with parchment paper. Transfer the filling into the lined container and press it down into an even flat firm layer (it helps if you put another piece of parchment on top and use a flat-bottomed object, like a glass, to smooth down the top and flatten it even more). Place in the freezer and allow at least 1 hour to freeze well. Place a small metal tray / cookie sheet in the freezer as well (for use in step 4).
- When ready to coat the bars with chocolate, melt the melting chocolate (with optional cacao butter in it if using) using a double boiler and keep warm. Have any decorative sprinkling items (nibs, flowers, chopped nuts, etc.) handy.
- Remove the bar filling from the freezer and out of the container onto a cutting board. Cut into 6 pieces. If you want, trim off the sides for a neater even rectangle look, or leave them rugged and rustic (that's what I did).
- Remove the metal tray from the freezer and line it with parchment paper. Place a bar of filling onto the tines of a fork and dunk into the melted chocolate mixture to coat. When removing out of the chocolate run the bottom of the times of the fork along the edge of the bowl to get rid of excess chocolate. Set the coated bar on the lined metal tray (the chilled tray helps the chocolate not spread out too much while setting). Repeat with the remaining bars. Quickly sprinkle with toppings before the chocolate fully sets.
- Place in the fridge for about 20 mins for the chocolate to fully firm up. Enjoy! Store leftovers in the fridge.
*The cacao butter just helps thin the chocolate so it's easier to use as a coating, but it's not essential. It also enriches the chocolate flavor.