These Chocolate Almond Butter Bars are easy to make and are real crowd pleasers! You’ve got to sink your teeth into these rich gluten-free, paleo and vegan bars.
Line an 8x8 inch (20cm) square baking tin with parchment paper.
In a small bowl combine the chickpea water with the ground flaxseeds and set aside.
Roughly chop the dark chocolate into chunks and set aside.
Place all the ingredients except for the dark chocolate into a blender or food processor and blend until well combined.
The batter should be thick and sticky. Now carefully fold in about 2/3 of the dark chocolate chunks and keep the rest for decoration.
Pour the batter into the lined baking tin and press the leftover chocolate chunks on top. Bake the chocolate almond butter bars for about 25 minutes or until they turn deep golden brown. I like mine slightly fudgy if you don't just bake them a little longer.
Remove from the oven and let cool completely before slicing.
Notes
Almond butter can vary in its consistency, you can adjust the batter by either adding more coconut flour if it's too wet or by adding more almond milk if it's too dry.