Triple Layer Almond Chocolate Bars

This has been quite the weekend.

I am basically sick with the bubonic plague and have had almost total larangytis (probably my whole family was thrilled) for the last 4 days. I’m still sooooo hoarse, but at least I can speak above a raspy whisper. Of course I used that pathetic voice to yell at the dogs and the kids today, so it will probably be gone again by tomorrow.

The weird thing about having the plague (or a bad chest cold kind of thing) is that you don’t really have an appetite (weird for me anyways). But outside of trying to kill the virus with whiskey and hard core spices (Pete always says that you have to create an inhospitable environment!) you kind of crave sweets. I don’t know why?? But something sugary just sounds really good, and we haven’t had many sweets in the house lately.

Also, Pia has been feeling deprived since I usually have a stock pile in the freezer, and that has been empty too. Then there was the storm. Western Washington basically had a hurricane- two of our 8 year old pine trees became uprooted as a result of all the heavy rain we have had and then the wind. And we were lucky since we are safe and warm and still have electricity. But we were still hunkered down in our cave today, watching the rain and wind pound on the house and trying to stay cozy. And nothing makes a house cozier on a cold rainy day than baking. So, despite the virus, I donned a kitchen towel mask, washed my hands (I’m totally serious!) and made dessert.

I started with a shortbread like crust and then added a layer of sweet and creamy almond butter filling. Topped off with a thin layer of dark chocolate, these were not only totally and insanely rich, decadent and delicious- but really fairly addictive.

They make 24 sizeable bars (considering how rich they are) but they could easily be cut into smaller pieces making 48. So they are perfect for gatherings and special occasions. I also decorated some of them with edible glitter for a fancy touch- but I think a sprinkle of toasted slivered almonds or toasted crushed almonds would be really beautiful and tasty as well.

Triple Layer Almond Chocolate Bars

Author: Heather Christo

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 24

Ingredients

Almond Coconut Crust
2 cups all purpose gluten free flour
1 cup almond flour
1 ¼ cups powdered sugar
1 cup coconut
2 tablespoons baking powder
1 teaspoon kosher salt
1 teaspoon xanthum gum
1 teaspoon vanilla
11 tablespoons coconut oil
Almond Butter Filling
1½ cup almond butter
½ cup vegan butter, at room temperature
2 teaspoons vanilla
1 teaspoon kosher salt
3 cups powdered sugar
¼ cup hot water
4 8-ounce bars of dark vegan chocolate, chopped

Instructions

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with coconut oil and then line with parchment paper.
In the bowl of a food processor combine the flour, almond flour, powdered sugar, coconut, baking powder, kosher salt and xanthum gum. Pulse until well combined. Then add the vanilla and the coconut oil and pulse until you have a thick dough that holds together.
Transfer the dough to the prepared pan and use the bottom of a measuring cup to smash the dough flat and even. Bake for 15 minutes and then repeat the flattening process with the measuring cup and then put back in to bake for another 15 minutes until golden brown. Remove from the oven and let the crust cool.
In the bowl of a standing mixer combine the almond butter, vegan butter, vanilla and kosher salt. Whip until fluffy and completely combined.
Add the powdered sugar to the bowl and the hot water and whip until you have a uniform dough. It will be soft, but not sticky.
Spread the almond butter dough evenly over the crust with an offset spatula.
Melt the chocolate in the microwave or a double boiler and then whisk until smooth. Let the chocolate cool while continuing to whisk often. Pour over the top of the almond butter mixture and smooth the chocolate with an offset spatula. Let the chocolate set up at room temperature (this may take an hour or more) or you can speed the process up by sticking the pan in the freezer for 30 minutes.
Slice the bars with a large sharp knife and store in an airtight container or in the freezer.