Paleo Almond Butter Chocolate bars

As soon as I saw these almond butter chocolate bars I knew I had to make them. The recipe is from www.healthysweeteats.com and they are insanely delicious. You can make them with maple syrup or honey, or without sugar, using stevia or erythritol to sweeten them (see her full recipe for ingredient amounts with various sweetners.) Keep them in the fridge for a firmer texture or at room temp for a creamier bars. Cacao butter is not something I normally have on hand, but I picked some up at my local health food store. Now I just have to figure out what else to use it for....

Low-Carb Paleo Almond Butter Chocolate Bars 

Ingredients

• 4 oz (113 g) cacao butter, melted

• 5 tablespoons unsweetened natural cocoa powder (not Dutch-processed)

• 2 tablespoons pure maple syrup

• 1/4 teaspoon pure vanilla extract

• 1 small pinch sea salt

• 1/2 cup (128 g) creamy unsweetened almond butter (the runny kind)

• 1/4 cup (56 g) unsalted organic grass-fed butter, slightly softened (or clarified butter or coconut oil for strict paleo - coconut oil will also make them vegan)

• 1 tablespoon maple syrup or honey

• 1/2 teaspoon pure vanilla extract

• 1 pinch sea salt

• Flaky sea salt, for topping

Line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

For the chocolate layers, mix together first five ingredients in a medium bowl. Pour half of the chocolate mixture into the prepared loaf pan and transfer it to the fridge to set. (Keep the other half of the chocolate at room temperature.)

In a separate bowl make the filling by beating together almond butter, butter, maple syrup or honey, vanilla and salt until well combined and creamy. 

Once the bottom layer of chocolate is set, pour on the filling and refrigerate again until set.

Once the almond butter layer is set, pour on the rest of the chocolate (if it hardened a bit, you can microwave it briefly until it’s pourable again) and refrigerate until set.

When the chocolate on top is nearly stiffened, sprinkle on a bit of flaky sea salt.

Refrigerate again and once the top is hard, cut it into squares.

Store covered in the fridge for up to 2 weeks.