Low-Carb Paleo Almond Butter Chocolate Bars is a delicious take on real-food candy with just 2 g net carbs per serving!
Now that we’re finally past the mid-way point of January, spring is basically right around the corner (at least that’s what I’m telling myself!). Admittedly, we still have quite a way to go, but at least one of the coldest months is mostly behind us.
In fact, I think a celebration of sorts is in order, and of course a celebration means food.
I don’t know about you, but for me it’s been a good long while since I’ve had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate). I have such a hard time resisting the nut butter/chocolate combo, so I decided to remake it into something that wouldn’t send me crashing into a sugar-induced zombie-like condition after indulging. And thus, these bars were born.
At room temperature, the almond butter filling of these bars is fudge-like in texture, and it stiffens up in the fridge. The chocolate top and bottom is rich and deeply chocolatey thanks to the use of cacao butter, and my favorite way to sweeten it is with maple syrup (honey is also a great option). And IMHO, just a touch of flaky sea salt on top takes these bars over the top!
I love that these bars are full of nourishing, real-food ingredients and don’t have to be saved for a special occasion. Because they are definitely too delicious to resist!
- Chocolate (top and bottom):
- 4 oz (113 g) cacao butter, melted
- 5 tablespoons unsweetened natural cocoa powder (not Dutch-processed)
- 2 tablespoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- 1 small pinch sea salt
- ½ cup (128 g) creamy unsweetened almond butter (the runny kind)
- ¼ cup (56 g) unsalted organic grass-fed butter, slightly softened (or clarified butter or coconut oil for strict paleo)
- ½ tablespoon erythritol (see Note)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon stevia glycerite (see Note)
- 1 pinch sea salt
- Flaky sea salt, for topping
- Line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).
- For the chocolate, mix together all ingredients in a medium bowl. Pour half of the chocolate mixture into the prepared loaf pan and transfer it to the fridge to set. (Keep the other half of the chocolate at room temperature.)
- Meanwhile, beat together all filling ingredients in a large bowl.
- Once the bottom layer of chocolate is set, pour on the filling and refrigerate until set.
- Once the almond butter layer is set, pour on the rest of the chocolate (if it hardened a bit, you can microwave it briefly until it’s pourable again) and refrigerate until set.
- When the chocolate on top is nearly stiffened, sprinkle on a bit of flaky sea salt.
- When the chocolate on top is fully stiffened, cut it into squares.
- Store covered in the fridge for up to 2 weeks.