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CHOCOLATE RASPBERRY ALMOND BUTTER BARS

Discover a new dessert recipe this season with the irresistible Chocolate Raspberry Almond Butter Bar. Delightful to behold and effortless to prepare, this divine spring bar is an essential addition to your treat box! Layered with indulgent raspberries and almonds, and infused with a silky vanilla essence, the desirable fruit and nut snack features gooey pockets of honey inspiring a naturally sweetened appeal.

The recipe for this adaptable frozen delicacy can be adjusted to suit a specific event or taste, simply alter an ingredient, from the fruit to the topping, and you have a flexible invention to serve for any occasion!

You Will Need:
(Serves 10-12 slices)

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 of pinches of salt (to taste)

1 heaping cup frozen raspberries

½ cup whole or chopped pecans

Cacao nibs, flaked coconut, sea salt, or anything else you might like as a topping

Directions:

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, ½ 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, ½ 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.
(We recommend you store the leftovers in the freezer and allow them to thaw a bit before eating each time.)

Enjoy!

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