No Bake Almond Butter Cup Bars (Vegan, Gluten Free)

 No Bake Almond Butter Cup Bars

Crust - 

1 1/2 c raw or roasted almonds or walnuts

1/4 c cocoa powder

pinch sea salt

1 c packed dates (200 g)

Almond Layer - 

1 c creamy or crunchy almond butter

1 T maple syrup (alt: apple juice concentrate)

pinch sea salt

Ganache - 

1 1/4 c vegan dark chocolate, very finely chopped

7 T light coconut milk

1 T coconut oil

Prepare crust by adding nuts, cocoa powder and sea salt to food processor. Blend into meal. Remove from bowl and set aside. 

Add dates to food processor and mix/pulse until small bits remain or a ball forms. Break up the dates with a spoon so they're not all in one clump, then add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.

Transfer the dough to a parchment lined 8x8 inch baking dish and spread with fingers to evenly distribute. Then top with parchment paper or plastic wrap and use a flat bottomed object - such as a drinking glass - to press and pack the crust into a solid even layer. Remove parchment paper and set aside.

Add almond butter to a small mixing bowl along with the maple syrup (apple juice concentrate) and sea salt. Stir to combine. 

Add the almond butter mixture to the crust by spoonful, then top with parchment paper again and use the same object from earlier to spread and pack the mixture down into flat, uniform layer. Remove parchment paper and set in freezer to chill.

Add finely chopped dark chocolate to a medium mixing bowl. Add coconut milk and coconut oil to a separate glass mixing bowl or glass measuring cup and microwave until hot but not boiling (or saucepan on stovetop until very hot). Pour the coconut milk directly over the chocolate, stir to combine, and cover with something (plastic wrap) to encourage it to melt. 

Let set for 5 minutes, then whisk to combine. the mixture should be entirely melted and smooth. if not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain.

Remove 8x8 inch pan from the freezer and pour the ganache on top. Spread with a spoon until smooth, then add back to the freezer to set for 5-10 minutes, or until semi-firm to the touch (enough to slice). 

Slice into desired number of bars (9-12 or more)Enjoy immediately. Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.

12 bars: 4-2 calorie, 27 g fat, carbs 34 g, sugar 23 g, sodium 20 mg, fiber 5, protein 10 g

Original can be found on minimalistbaker.com/no-bake-almond-butter-cup-bars/