Dark Chocolate With Almonds Bar Recipes

DARK CHOCOLATE ALMOND ROCKS

Steps:

• Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
• Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
• Chill until set, about 10 minutes.

KETO DARK CHOCOLATE ALMOND BAR RECIPE

Steps:

• 1. In a food processor mix first five ingredients until butter is evenly crumbled and distributed. 2. Press mixture into a 7x11" or 9x9" baking dish. 3. Bake for 10 mins at 350. 4. In a medium sauce pan melt butter, add powdered Swerve and mix well. 5. Remove from heat and add cocoa, extract and heavy cream. 6. Whisk eggs into the mixture until well combined. 7. Pour mixture over the crust and sprinkle almonds and chocolate chips overtop. 8. Bake for 20 mins at 350. 9. Allow the pan to completely cool before cutting into bars.

SALTED DARK CHOCOLATE COCONUT ALMOND PROTEIN CANDY BARS

Steps:

• Heat almond butter, coconut oil, honey, vanilla and salt in a saucepan over low heat. Mix together until well combined and smooth, then remove from heat and transfer to a large bowl.
• Stir in protein powder and salt until smooth, then fold in chia seeds, and shredded coconut. Place in a 8x4 inch loaf pan lined with parchment paper.
• Add dark chocolate chunks and coconut oil in a small saucepan and place over low heat until melted. Spread over the tops of the bars, then sprinkle with sea salt, chopped almonds and shredded coconut.
• Place in fridge for 30 minutes-1 hour before removing from pan and cutting into 9 bars. Store bars in fridge tightly wrapped or in an airtight container for up to 2 weeks.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

DARK CHOCOLATE ALMOND BUTTER BARS

Steps:

• Line an 8×8-inch pan with parchment paper and set aside.
• To make the almond butter layer, in a medium bowl mix together almond butter, almond flour, flaxseed meal, maple syrup, vanilla and a pinch of salt until all combined. Spread the almond butter mixture in in the pan, pressing down with the back of a spoon, or your hand, so that you get a nice even layer.
• In a medium microwave-safe bowl, melt the dark chocolate chips and coconut oil in 15-20 second intervals until melted and spread in an even layer over top of the almond butter mixture using a spatula.
• Cover and place the bars in the fridge for at least 2-3 hours (or overnight) until the chocolate has hardened and bars are set. When ready to serve, let the bars sit at room temperature for about 15 minutes before slicing to avoid cracking the chocolate. Store bars in the fridge or freezer and enjoy!