Almond Butter Chocolate Bars

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Almond butter chocolate bars, almond butter chocolate bars. Almond. Butter. Chocolate. Bars. No matter how many times I say these words out loud, I know, they are not peanut butter chocolate bars.

Last November I discovered I have a mild peanut allergy. Lately, I’ve been desperate to satisfy my peanut craving.  Only a smooth nut butter will do. This is no simple substitution, as I’m sure some may already know. Nut butters are REALLY expensive. Also, I have been unsuccessful in my search for a creamy almond butter.  So, I have determined I must solve this peanut craving by creaming almond butter with butter and powdered sugar to create a light, airy texture. Butter and sugar make everything better, right? So I bring you dairy free almond butter chocolate bars.

We’ve been working on a gluten-free peanut butter chocolate bar at work, which means I’ve had these on my mind for a while. My version of those bars came together nicely with the almond butter. I would like to try them again with hazelnuts!

Almond Butter Chocolate Bars

The Shortbread Crust:

1/2 cup dairy free margarine

1/4 cup powdered sugar, sifted

1 cup AP flour

1/2 teaspoon vanilla

1/8 teaspoon salt

1 egg yolk

Preheat your oven to 350 degrees.

In an electric mix, cream together the margarine, powdered sugar, and vanilla until light and fluffy. Add in flour and salt and mix until it resembles course cornmeal. Add in the egg yolk and mix just until is starts to hold together.

Spray a 9x9 baking pan with non-stick pan spray and press the crust into the pan in one even layer. Prick with fork marks to prevent it from puffing up too much.

Bake for 15-20 minutes until light golden brown. Remove from oven and chill completely before filling.

The Almond Butter Filling

3/4 cup dairy free margarine

1 1/2 cup almond butter

3 1/2 cups powder sugar, sifted

1/4 cup almond milk

1/4 teaspoon salt

Combine all ingredients together in a mixer and whip until like and fluffy. Spread onto your cooled crust and top with chocolate topping.

The Chocolate Topping

1 cup dairy free semi-sweet chocolate

1/4 cup almond milk

Heat almond milk on the stove until it reaches a simmer, pour over chocolate in a heat safe bowl and stir until the chocolate is completely melted. When smooth, pour over almond butter filling and chill.

 

Allow bars to chill for at least 4 hours before cutting. For clean cuts, wipe your knife with a damp cloth between each cut. Garnish each bar with a pinch of sea salt and enjoy!