I can’t believe that I’ve been missing out on almond butter all of these years. Mentally, I’ve always lumped it into the same category as natural peanut butter. Not fresh ground peanut butter. I’m talking about the gross stuff you see in the store with the layer of oil on top that needs to be mixed. Yuck.
I ran across a recipe recently for homemade white chocolate almond butter that sounded simple yet amazing. For fear of burning up my food processor trying to make it, I opted for buying Whole Foods freshly ground almond butter instead.
Oh my god, it’s delicious.
I bought the kind with dark chocolate chips added and it’s almost become an addiction now. Mind you it doesn’t taste anything like commercially made nut butters. There’s no sugar or salt added so all you taste are almonds (or almonds and dark chocolate). It was so good I knew I had to bake something with it.
The original recipe for these bars came from Elena’s Pantry. Of course I tweaked it a little bit but the basics are the same. Surprisingly there’s no flour in this recipe but it almost has the consistency of a brownie. It’s more like a cross between a brownie and a bar cookie. I couldn’t stop eating the almond butter so I came up a little short of 2 cups. I had to improvise and add some peanut butter. If you have 2 cups of almond butter, ditch the peanut butter but add a dash of salt. I used the fresh ground butter which is a little chunky, but you could add a creamy almond butter if you want.
Recipe: Almond Butter Chocolate Chip Bars
- 1 3/4 cups almond butter
- 2 eggs
- 1/4 cup creamy peanut butter
- 1 cup agave nectar or honey
- 1 teaspoon baking soda
- 3/4 cup 60% cocao chocolate chips
- Preheat oven to 325 degrees.
- In a small bowl – beat eggs and agave together until well blended.
- In a large bowl or mixer, mix almond butter and peanut butter until well combined.
- Add egg mixture to nut butters and mix well.
- Stir in half of chocolate chips.
- Pour batter into a 9 x13 and spread out to edges.
- Sprinkle with remaining chocolate chips.
- Bake for 25-30 minutes.