Chocolate Raspberry Almond Butter Bars

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Cacao nibs
  • 1 heaping cup Raspberries, frozen

• Condiments

  • 2 tbsp Almond butter
  • 4 tbsp Honey

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 2 pinches Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 8 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans, whole or chopped

• Dairy

  • 8 tbsp Butter, salted

Found on pinchofyum.com

Description

Ingredients

• 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 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. (I stored my leftovers in the freezer and then just let them thaw a bit before eating each time.)