Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Full of Plants.
Is there such a thing as healthy candy bars?
INGREDIENTS
For roasted hazelnut butter
- 2 cups roasted hazelnuts* (270g)
- 1/8 teaspoon Pink Himalayan salt (optional)
For almond butter
- 2 cups (300g) almonds
- 1/8 teaspoon Pink Himalayan salt (optional)
For shortbread
- 1/2 and 1/3 cup oat flour (you can make it with the NutraMilk from rolled oats)
- 1 tbsp. (15g) almond butter made with the NutraMilk
- 2 tbsp. (30ml) maple syrup
- 2 tbsp. (30ml) melted coconut oil (or cocoa butter)
- 1/4 tsp vanilla extract
For creamy hazelnut layer
- 1/2 cup (130g) hazelnut butter made with the NutraMilk
- 1/3 cup (78ml) maple syrup
- 2 tbsp. (30g) almond butter made with the NutraMilk
- 1/4 cup (60ml) melted cocoa butter (an alternative is coconut oil)
- 1/8 tsp sea salt
For chocolate coating:
- 1 cup dark chocolate bar, chopped or chocolate chips with
- 2 tsp of coconut oil
- *(you can also make a chocolate coating with ½ cup virgin coconut oil mixed with ½ cup cocoa powder and vanilla stevia drops or liquid sweetener to taste)
INSTRUCTIONS
- Making roasted hazelnut butter*
- *Roast at 265° F (130° C) for 22-25 minutes
- Place hazelnuts and salt in the NutraMilk container.
- Press Butter cycle, set for 4-5 minutes.
- Press Start.
- Open the container lid. If necessary, set for an additional 1-2 minutes for a creamier butter.
- Making almond butter
- Place almond and salt in the NutraMilk container.
- Press Butter cycle, set for 12-13 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Set aside 3 tbsp. for candy bars and store the rest for later use.
Making shortbread
- Preheat oven to 300°F (150°C). Line the bottom of a 4×7-inch baking dish with parchment paper.
- In a mixing bowl, combine the oat flour, almond butter, maple syrup, coconut oil, and vanilla extract. Mix until you get a slightly crumbly dough. Transfer to the prepared baking dish and press it down firmly using the bottom of a glass.
- Bake for 18-20 minutes, or until golden brown. Let cool completely and keep the shortbread in the baking dish.
Making creamy hazelnut layer
- In a small bowl, whisk together the hazelnut butter, maple syrup, and almond butter. Slowly pour in the melted cocoa butter and whisk gently until fully incorporated. Stir in the salt.
- Pour over the shortbread base and refrigerate for at least 2 hours, or until the hazelnut layer is firmer. You can speed up the process by placing the baking dish in the freezer.
- Run a knife around the edges of the baking dish. Remove the preparation from the baking dish and slice into 8 thin bars.
- Melt the dark chocolate with the cocoa butter over a double boiler. Using a dipping tool or 2 forks, dip each bar into the melted chocolate. Place the dipped bars on a silpat or parchment paper and refrigerate 10 minutes, or let cool at room temperature to set the chocolate.
- You can then wrap each bar individually with plastic film and keep at room temperature for up to 2 weeks. For a firmer hazelnut layer, keep the bars in the refrigerator.