Paleo Diet Chocolate Almond Butter Bars (No-Bake)
Try this Paleo Diet Chocolate Almond Butter Bar No Bake Recipe.
Try this Paleo Diet Chocolate Almond Butter Bar No Bake Recipe.
- Carbohydrate 11.6138483333333 g
- Cholesterol 0 mg
- Fat 30.9057233333333 g
- Fiber 3.11656666660309 g
- Protein 8.61182333333333 g
- Saturated Fat 3.7139895 g
- Serving Size 1 1 Serving (55g)
- Sodium 5.3545 mg
- Sugar 8.49728166673024 g
- Trans Fat 1.48615166666667 g
- Calories 336 calories
Step-by-step
- Mix together 1½ cups Almond Flour with about 4 tablespoons of melted butter to create a crumb base for the bar.
- Press the mixture into the bottom of a small pan and set in the freezer.
- Cut up the pitted dates into small pieces
- Mix together 1 cup of Shredded coconut, ½ cup of Almond Butter and the cut up dates. (it should be a thick and pasty consistency, add more almond butter if needed)
- Take the crust out of the freezer and spread the almond butter mixture over the crust. Set it aside.
- In a separate bowl, Melt 1 cup of Semi-Sweet Chocolate chips in the microwave for 30 seconds at a time and stirring them between heatings. (it took mine 1 full minute to melt them completely)
- Cover the melted chocolate on top of the bar and refrigerate for about 5 to 10 minutes (or until the chocolate has hardened again)
- Cut into squares and serve
Melting chocolate in a microwave requires aggressive vigilance because high heat scorches the cocoa solids and seizes the mixture into an unspreadable paste. Heating the chips in short thirty-second increments while stirring vigorously between cycles ensures residual thermal energy finishes the job without burning the sugar. Tight temperature control prevents the fat from separating, maintaining a glossy finish that will snap cleanly when chilled. Small kitchens demand efficient workflows, meaning a single glass bowl and a silicone spatula will suffice for both melting the chocolate and mixing the base layers. Thoroughly chilling the almond flour and melted grass-fed butter crust in the freezer for ten minutes before adding the next layer provides structural integrity, while finely mincing the pitted dates ensures the middle paste binds homogeneously with the shredded coconut and almond butter. Spreading the sticky filling over a warm crust causes the fats to melt prematurely, turning distinct strata into a muddy blur. Once the chocolate coating goes on top, refrigerating the pan for exactly ten minutes brings the exterior to a solid state suitable for slicing without cracking the surface. Clean cuts require a sharp chef knife wiped clean with a hot, damp towel between every single stroke to prevent the chocolate from dragging and fracturing the squares. Storing these portions in an airtight container in the refrigerator preserves the snap of the outer shell and keeps the soft middle dense.
