Crunchy Chocolate Almond Butter Bark
Paleo | Whole 30 | Gluten Free | Vegetarian Option
Serving Size 10
Total Time 30 Minutes
1/4 cup almond butter + a few spoonfuls to swirl on top
1/4 cup coconut oil
2 tbsp cacao powder
splash of vanilla
stevia liquid drops, to taste
1/2 cup almond flour
cacao nibs, topping
sea salt, topping
Line a baking sheet with parchment paper
In a saucepan, heat up 1/4 cup almond butter and 1/4 cup coconut oil until completely melted.
Once melted, add in splash of vanilla, and about half dropped of stevia (add more if you want sweeter) and mix.
Pour melted chocolate into a bowl and add almond flour.
Mix almond four and chocolate together.
Pour chocolate on to baking sheet and lift to spread evenly.
Take spoonfuls of almond butter and drizzle over the top to create swirls.
Top with cacao nibs and sea salt.
Place in freezer for 20 minutes.
Once completely frozen, break into chucks and store in ziploc in freezer.
tips & tricks
Must keep in freezer, the coconut will melt.
Add additional toppings such as chopped nuts or coconut flakes.
Change up the flavor by adding mint extract for a thin mint flavor or
maca powder for a more caramel flavor.
Great source of fat!