Easiest Way to Prepare Delicious Almond Butter Chocolate Bars with Pistachios

Almond Butter Chocolate Bars with Pistachios. Great recipe for Almond Butter Chocolate Bars with Pistachios. I have gotten into making homemade candy bars. These chocolate bars are crunchy & sweet in the best possible way.

We carefully selected and roasted two of the most highly acclaimed nuts and then added a healthy amount of dark chocolate to create a truly unique one of a kind flavour. It's a taste that you'll want to introduce to you Add the almonds, pistachios, pepitas and puffed quinoa to the date mixture and mix together with your hands. Meanwhile, melt your dark chocolate in a heat proof bowl over a saucepan of gently boiling water. You can have Almond Butter Chocolate Bars with Pistachios using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Almond Butter Chocolate Bars with Pistachios

1. Prepare 1 cup of almond butter (no sugar added).
2. You need 2 of Tbsp(+) coconut oil.
3. Prepare 1/4 tsp of almond extract.
4. It's 1/4 cup of pure maple syrup.
5. You need 1/2 cup of gluten-free chex rice cerial.
6. You need 1/2 cup of whole pistachios (shells removed).
7. It's 1 tsp of finely chopped pistachios.
8. Prepare 1 pinch of sea salt.
9. It's 1/2 bag of Enjoy Life semi-sweet chocolate chips.
10. You need 1 Tbsp of creamy peanut butter (no sugar added).

Add all dry ingredients to a large bowl: pistachios, pecans, oats, chocolate chips, flaxseed, and salt, if using. Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter, maple syrup, almond extract. Pour wet ingredients over dry ingredients. The chocolate almond butter superfood seed bars are gluten-free, vegan (swap maple syrup if you are vegan and do not use honey), almost completely raw (and easily made raw if that's your thing) and full of seeds, nuts and sweetness that will leave you feeling amazing… and even make your skin just a little prettier too!!

Almond Butter Chocolate Bars with Pistachios step by step

1. Line a glass baking dish with 2 sheets of parchment paper for easy removal of candy bars. Leave the paper long for handles, like pictured..
2. Place chex mix & the 1/2 cup of whole pistachios into the bottom of the glass dish in an even layer..
3. Melt almond butter with 2 Tbsp (+) coconut oil. Add almond extract & maple syrup. Your almond butter should be hot & liquefied enough to poor. If it isn't wet enough, add more coconut oil. Poor hot almond butter mixture evenly all over the cerial & nuts. Cool in refrigerator for at least a half hour until set..
4. Melt half of a bag of chocolate chips & add a full tablespoon of creamy peanut butter. I do this to cut the sweetness of the chocolate chips & to soften up the chocolate for easy cutting. Stir in the peanut butter into the melted chocolate until you can't see it anymore. Poor hot mixture evenly all over the top..
5. Sprinkle sea salt & the last teaspoon of finely chopped pistachios on top of the chocolate immediately so it will stick to the melted chocolate. Cover & refrigerate for an hour, if you can wait that long..
6. Slice into preferred candy bar size & enjoy! Store in refrigerator for best keeping. ♡.

Clear some space in the freezer for this pan. Make the Almond Butter Layer: In a medium bowl, add Almond Butter Layer ingredients. Using a rubber spatula, stir and fold until thoroughly mixed and thickened, with no flour patches remaining. Refrigerate or freeze when you are home. INGREDIENTS: Rolled Oats, Wildflower Honey, Almond Butter, Walnuts, Brazil Nuts, Chocolate Chips (cane sugar, unsweetened chocolate, cocoa butter), Maple Syrup, Expeller Pressed Canola Oil, Cane Sugar, Chia Seeds, Sea Salt, Cinnamon.