Homemade Chocolate Candy Bars
Ingredients
The base
-
2
tablespoons
palm shortening or grapeseed oil
-
1½
teaspoons
celtic sea salt
-
1½
cups
pecans, chopped
-
1
cup
creamy roasted almond butter
-
½
cup
honey or agave nectar
-
1
tablespoon
vanilla extract
The chocolate coating
Instructions
- Warm the shortening and 1 teaspoon of salt in a sauté pan over high heat.
- Add the chopped pecans to the pan and cook for 4 minutes.
- In a separate saucepan, warm the almond butter, honey, vanilla, and ½ teaspoon of salt over medium heat.
- Remove from heat and stir the pecans into the almond butter mixture.
- Scoop 2 heaping tablespoons of the batter into each candy bar mold and freeze for at least 1 hour.
- Melt the chocolate in a separate saucepan over the lowest heat possible.
- Dip each bar in the melted chocolate.
- Transfer the dipped bars to a parchment paper lined small baking sheet.
- Garnish the bars with salt if desired.
- Freeze for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
11 candy bars
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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