Almond Butter Stuffed Chocolate Bars

  • Author: Miss AK
  • Yield: 8 1x



  1. Fill a medium saucepan about halfway with water. Place pan on the stove over high heat until the water almost boils, then turn the heat to medium or medium-low. Place a medium sized glass or metal bowl over the saucepan to create a double boiler.
  2. Add the chocolate, 2 tablespoons of coconut oil, 1 teaspoon of maple syrup, and a pinch of salt into the double boiler and allow it to melt.
  3. While the chocolate mixture melts, line a loaf pan with parchment or wax paper. Either is fine to use because we will not be baking (note: wax paper melts/ burns in the oven).
  4. When the chocolate is melted, pour half of the chocolate mixture into the lined loaf pan, smooth out the chocolate with a spatula and place it into the freezer to set for 10-20 minutes. Turn the burner off, but leave the remaining chocolate in the double boiler so it continues to stay in a liquid state.
  5. When the first chocolate layer is set, measure the almond butter, remaining tablespoon of oil, and remaining two teaspoons of maple syrup into a ramekin and heat in the microwave. Heat for 15-second intervals until the coconut oil is melted, and stir together until smooth and creamy.
  6. Pour almond butter mixture over the set chocolate, then pour the remaining liquid chocolate over the almond butter. Top with the chopped almonds and remaining pinch of sea salt.
  7. Allow this to partially set in the freezer for 20 minutes. The top layer will still be soft, but this is what we want when cutting into these morsels. By cutting it while still soft, we won’t have to press as hard on the bars which can result in cracking or squishing.
  8. Heat a sharp knife in hot water, dry and slice into 8 bars. Keep the candy on the parchment, lift them back into the loaf pan, and allow them to fully set for an additional 20 minutes. When finished the bars will be sliced and ready to devour!