With some almond butter in the pantry I wanted to whip up a simple but really yummy sweet treat. These shards are buttery and delicious, melting in your mouth with an amazing salted caramel flavour. I used a slight variation of Sarah Wilson's I Quit Sugar Almond Butter Bark. They can be kept in the fridge for up to a few weeks (but they definitely won't last that long!) and are refined sugar free.
Ingredients (makes approximately 12 shards) -
- 1/4 cup almond butter
- 1/3 cup coconut oil
- 2 heaped tbs desiccated coconut
- 2 tsp rice malt syrup
- 2 squares Lindt dark chocolate with sea salt (or alternatively you can sprinkle with sea salt and cacao nibs), finely chopped
- In a small saucepan melt the coconut oil
- Add almond butter and rice malt syrup and melt on a low heat for an additional couple of minutes
- Turn off the heat and stir through the desiccated coconut.
- Pour into a baking tray lined with baking paper and spread until about 1/2 cm thick.
- Sprinkle with the finely chopped dark chocolate
- Allow to set in the freezer for about 20 minutes
- Break into shards and then store in an airtight container in the fridge.
Almond butter is a great source of protein, with 1 tbs of almond butter containing the same amount of protein as in meat of the same quantity. It also aids in digestion as it is a great source of fibre. Almond butter is also a great source of vitamin E and omega 3 fatty acids.