Dark chocolate.
Almond Butter.
It's okay if you're drooling. This is heavenly.
So a few months ago we bought Thug Kitchen. It'a cook book with amazing pictures that hilariously curses at you throughout the recipe. Everything was so delicious that now we're semi-vegan. In a search for more vegan recipes, we found Healthy Happy Life. I made a few alterations to Kathy's peanut butter chocolate bars to create...
da da da da!!
DARK CHOCOLATE ALMOND BUTTER BARS!!!! Heck. Yes.
YOU NEED:
For the almond butter batter (bottom):
- 1/2 cup almond butter
- 1/2 cup coconut oil
- 3/4 cup maple syrup
- 1/2 teaspoon (t) vanilla
- 1/2 cup oats
- 2 cups oat flour
- 1/4 teaspoon (t) salt
- 3/4 teaspoon (t) cinnamon
For the dark chocolate (top):
- 1 bag of ghirardelli dark chocolate
- 2-3 tablespoons (T) coconut oil
Okay. Step one: combine your dry ingredients in a large mixing bowl. Set aside.
- 1/2 cup oats
- 2 cups oat flour
- 1/4 teaspoon (t) salt
- 3/4 teaspoon (t) cinnamon
Combine your wet ingredients in a different mixing bowl:
- 1/2 cup almond butter
- 1/2 cup coconut oil (mine was pretty melty)
- 3/4 cup maple syrup
- 1/2 teaspoon (t) vanilla
Mix it, blend it, shake it!
So then you've got two bowls. Fold your wet ingredients into your dry ingredients.
It will look like this & feel kind of like cookie dough.
Spread that batter into a medium sized baking dish, greased with coconut oil. Note* Can you see a small consistency switch up there? I was making 1/2 peanut butter 1/2 almond butter to see which one worked better. Almond FTW.
Melt 1 bag of ghirardelli 60 per cent cocoa chocolate chips with 3 T of coconut oil over Med-High Heat. Mix this constantly or it will burn. Should only take a few minutes.
Pour the chocolate mixture over the top of your almond butter batter.
& bake at 350degrees for 20 minutes. Your edges will start to crack a little on the side when it's done. Take it out & refrigerate for many hours (at least 2). Cut these into bars & call it a day. Or a week. You won't be able to accomplish anything better than this for a while. Swoon.
Store in the fridge. Eat every day.
#favoriteveganrecipe
Photography: Moi + Jacob Heath