Ingredients:
- 3 tbsp coconut oil
- 2 tbsp almond butter
- 80g chocolate chips
- 1/4 tsp salt
- 85g maple syrup
- 140g almond flour
- 230g almond butter
Method:
- In a mixing bowl, add almond butter, almond flour, maple syrup, salt and coconut oil. Mix thoroughly.
- Line a baking tray with parchment paper and pour almond butter mixture. Level using a spatula.
- In a small microwave-safe bowl, melt chocolate chips until it reaches a smooth consistency. Do in repeated ten second intervals to not burn the chocolate.
- Add almond butter and coconut oil to the melted chocolate and mix thoroughly.
- Pour the chocolate mixture on top of the almond butter layer and refrigerate for at least 1 hour.
- Take the baking tray out of the refrigerator and remove bars from the pan.
- Cut in 12 portions and serve with salt flakes. Enjoy!
- Notes: Peanut butter can be used as an alternative to almond butter. The bars can be stored in an airtight container placed in a fridge, ensuring your bars are good for a week. Agave syrup can be used as an alternative to maple syrup.
