Almond butter Squares - Urban Remedy Knockoff

Updated at: Wed, 10 Apr 2024 14:37:01 GMT

Step 1

Line 8” square pan with parchment.

Step 2

Place the Almond Butter, coconut flour, maple syrup, and salt into a small saucepan and gently melt over low heat on the stovetop. Stir to combine thoroughly and press into bottom of lined pan. Chill in refrigerator for 30 minutes to firm.

Step 3

Place the cocoa butter, cocoa powder, maple syrup and salt in double boiler on the stove. Stir with a spatula to melt and combine, add vanilla extract and pour over the chilled SunButter Bottom. Set aside at room temperature to cool down gently. (I left on counter for 3 hours and then sliced without refrigeration.). Sprinkle with Maldon or Himalayan salt after the chocolate layer hardens (30-60 minutes) Can then refrigerate or slice.

Step 4

To slice: If topping is still too warm, the bar edges will be uneven, if too cold, it will crack; cut at room temperature! Grasp the parchment edges, lift out the slab, set on a flat surface, and cut into 2” squares. (I used a chef’s knife.) If the top cracks, stop and let the slab warm up a little more. It's all about temperature with bars like this...whether you're making them, cutting them, or eating them. See what works for you. Can wrap each individually in parchment paper. Keep refrigerated. Enjoy!
 Recipe from ripefoodandwine.com. Adapted by Susan Kramer.

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