Try this Almond Butter Bark recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 72.5333333946494 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 62.7413333863717 g
- Serving Size 1 1 recipe (73g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 4.27946667028433 g
- Calories 625 calories
Step-by-step
- Line a baking tray with baking paper.
- Combine the oil, almond spread, coconut flakes and syrup in a bowl. Spread on the tray and sprinkle with salt and cacao nibs. Freeze for about 20 minutes, then snap into shards. Store in an airtight container in the fridge (the shards will melt if left at room temperature).
- Don't have any almond butter? Combine 80g softened butter and 1/3 cup of almond meal or LSA.
Fat crystal formation dictates the structural integrity of frozen confections like almond butter bark. Coconut oil relies on high concentrations of saturated fatty acids, specifically lauric acid, which solidifies sharply at approximately 24 degrees Celsius. When melting coconut oil alongside almond spread, maintaining a gentle warmth prevents the lipids from separating or scorching, which ruins the snap texture required for bark. A heavy-bottomed mixing bowl helps distribute residual heat evenly without shocking the emulsion. Parchment paper serves as the essential non-stick interface for the baking tray, allowing the viscous fat mixture to spread evenly into a thin layer measuring roughly half a centimeter thick. Distributing the mixture uniformly ensures that the cacao nibs and rock salt embed properly into the surface rather than sinking or pooling. Placing the tray into a standard freezer set to minus 18 degrees Celsius for 20 minutes induces rapid solidification of the lauric acid triglycerides. Exceeding this freezing window does not improve brittleness, but keeping the shards chilled is critical because the low melting point of coconut oil causes structural collapse at room temperature. Storing the finished pieces in an airtight container inside a refrigerator maintained below 4 degrees Celsius preserves the snap. Substitutions require careful fat balancing, such as blending softened butter with almond meal at an eighty-gram ratio to mimic the moisture and fat profile of standard nut spreads. Cacao nibs provide bitterness that contrasts against the high fat content, while the pinch of rock salt dissolves slightly upon contact with the palate to enhance sweetness perception through ionic contrast.
