Healthy Almond Butter Slice
Almonds and dates are historically tried and tested pairings that never let us down! A match made in heaven and joining these two in the same recipe is always pretty much a guarantee of success. Whatever the consistency, or however they are used, each of these two ingredients has always been a hit, but today's recipe takes morishness to a whole new level! A crunchy milk chocolate shell tops this soft and sweet slice that children and grown-ups will love! You too can prepare this almond butter slice: it is so simple to make. Its the perfect gift to give to someone, simply cut into smaller squares and place in a cellophane bag tied with a nice bow!This recipe is great for a party or family gathering. We all love “bar” style desserts for hosting in general, just prep and slice in advance for the easiest serving! Whatever occasion you make them for, I promise you they will get gobbled up.It only takes a few minutes to put them together and the combination of almonds, dates and coconut really just flows together so perfectly. They hit all the craving notes, sweet, a little salty, crunchy and chewy. Because it is made with 3 different layers, the look of this recipe is also very appealing, which makes it an interesting option to surprise guests or take to friends’ houses. It’s guaranteed that everyone will want to try this slice. They will ask you for the recipe.
Servings 12
Ingredients
Base Layer
- 2 cups almonds, or walnuts or a mix
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 2 tablespoons cocoa or cacao powder
- 1 teaspoon vanilla extract
Middle Creamy Layer
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/3 cup almond (or any other nut) butter
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
Top Layer
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Toppings
- Almonds, chopped
- Shredded coconut
- Sprinkle coarse sea salt
Instructions
Base Layer
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 8 x 4” loaf pan or similar sized dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place all base layer ingredients into a food processor and process until broken down and crumbly. The mixture should stick together when pressed between your fingers.Be careful not to over process as its nice to have texture variance and different sized “bits” in your base layer.Scoop mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the middle creamy layer.
Middle Creamy Layer
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place coconut cream, almond butter, coconut oil and honey into food processor and process until smooth and creamy.Scoop the filling out and spread evenly over base layer with a spatula or the back of a spoon, then place in the fridge while you melt the chocolate topping.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted and smooth, pour the chocolate topping over slice, spreading it out to cover the middle layer. Top with chopped almonds and/or shredded coconut pressing gently into the chocolate so they don’t fall off when you are eating them. Sprinkle with sea salt.Return to the fridge to set completely. To serve, cut into 12-16 bars or slices depending on the size you prefer.Keep it in the fridge up to a week or in the freezer for up to 3 months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
