Dark Chocolate & Raspberry Almond Butter Bars
- 1 pint fresh raspberries, washed
- ½ cup slivered almonds
- ¼ cup salted butter
- ¼ cup dark chocolate peanut butter
- 2 Tbsp. dark cocoa powder
- ½ cup honey, divided
- 1 tsp. pure vanilla extract, divided
- Pinch coarse salt
- ½ cup almond butter
- 2 Tbsp. fat free half & half
- 2 Tbsp. dark chocolate chips
Directions1. Line a pie plate with parchment paper or foil. Arrange the raspberries and almonds in a single layer. 1. Microwave butter and dark chocolate peanut butter in a large glass measuring cup for 60 seconds, until smooth. Whisk in cocoa powder, 2 tablespoons honey, ½ teaspoon vanilla extract and a pinch of coarse salt. Taste mixture and adjust, if necessary. Pour mixture over the berries and almonds in the pie plate. 1. Whisk together the almond butter, half & half, remaining honey, remaining vanilla extract and a pinch of coarse salt in the glass measuring cup and microwave for 30 seconds. Pour over chocolate mixture and swirl with a knife or spoon. Top with dark chocolate chips. 1. Freeze for at least 30 minutes. Remove from the pie plate and cut into wedges and serve. Store in an airtight container in the freezer.
Calories 160, Total Fat 11g (Saturated 3g, Trans 0g), Cholesterol 10mg, Sodium 70mg, Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 10g), Protein 4g, Vitamin A 2%, Vitamin C 6%, Calcium 4%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 16 servingsGluten Free Vegetarian New Year's Dessert Thanksgiving Christmas