No-bake almond butter bites
N.B. This blog is also available in Finnish and you’ll find it here
Hands up all the Reese’s Peanut Butter Cup lovers, this recipe is THE ONE you’ve been looking for! My husband said that these No-bake Almond Butter Bites are the best healthier creation I’ve ever made, and that’s saying a lot 😉 . The recipe doesn’t require any “special ingredients”, and it takes less than 30 minutes to make them.
170 g raw or roasted almonds
25g cocoa powder
pinch of sea salt
~200 g dates, pitted
250 g smooth or crunchy almond butter (you can always use some other nut or seed butter)
1 tbsp (15 ml) maple syrup or honey
pinch of sea salt
Top layer (ganache):
255 g vegan dark chocolate, raw chocolate or whatever chocolate that suits your diet, very finely chopped (I used protein chocolate from MyProtein this time)
100 ml light coconut milk
15 g coconut oil
• Prepare the bottom layer by adding nuts, cocoa powder, and sea salt to a food processor and blending into a meal. Remove from bowl and set aside.
• Add dates to the food processor and mix/pulse until small bits remain. If the dates look like a big ball, break it up with a spoon. Then add the nut-cocoa mixture back in and blend until well mixed.
• Transfer the dough to a parchment-lined baking dish and spread with fingers to evenly distribute. Try to make a solid, even layer.
• Mix together almond butter, sweetener and sea salt in a small bowl.
• Spread the almond butter mixture on top of the bottom layer, and again try to spread it evenly, uniform layer. Set in freezer to chill.
• Put finely chopped chocolate to a medium size mixing bowl. Add coconut milk and coconut oil to a separate mixing bowl and microwave until hot but not boiling (of course, you can use a saucepan on the stovetop too). Pour the coconut milk directly over the chocolate, stir to combine, and let the chocolate melt (takes couple of minutes).
• Whisk well to combine. The mixture should be entirely melted and smooth at this point. If not, reheat it a little bit and mix again until smooth.
• Remove baking dish from the freezer and pour the ganache on top. Spread with a spoon evenly. Then put it back to the freezer to set for 5-10 minutes, it has to be firm enough to slice. If you aren’t in a hurry, you can also put it in a fridge for 30-60 minutes.
• Slice into desired number of bites.
Enjoy immediately and store the rest covered in the fridge up to 1 week or in the freezer up to 1 month.
The original recipe can be found here: