Crust:
1 1/2 cups almonds or walnuts (can use almond flour as well)
1/4 cup cocoa powder
pinch salt
1 cup packed dates
Almond Layer:
1 cup almond butter (creamy or crunchy) (or sub other nut or seed butter)
2 tbsp maple syrup
pinch salt
Ganache:
1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped
7 tbsp light coconut milk
1 tbsp coconut oil
1. Prepare crust by adding nuts, cocoa powder, and salt to a food processor and blending into a meal. Remove from bowl and set aside.
2. Add dates to the food processor and pulse until small bits remain or a ball forms. Break up the dates so they are not all in one clump.
3. Add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.
4. Transfer the dough to a parchment-lined 8x8-inch baking dish and spread with fingers to evenly distribute. Use a flat-bottomed object to press and pack the crust into a solid, even layer. Set aside.
5. Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine.
6. Place spoonfuls of the almond butter mixture on top of the crust. Use an offset spatula to spread and pack the mixture down into a flat, uniform layer. Set in freezer to chill.
7. Add finely chopped dark chocolate to a medium mixing bowl.
8. Add coconut milk and coconut oil to a small saucepan. Heat until very hot but not boiling. Pour the coconut milk directly over the chocolate, and stir to combine.
9. Cover with plastic wrap and let chocolate melt for 5 minutes. Whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 15 second increments until entirely smooth and no chunks remain.
10. Remove pan from the freezer and pour the ganache on top. Spread with offset spatula until smooth. Place back to the freezer to set for 5 to 10 minutes.
11. Slice into desired number of bars, say 24. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.
https://minimalistbaker.com/no-bake-almond-butter-cup-bars/
No comments:
Post a Comment