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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Crispy Chocolate Almond Butter Treats Recipe

Yield: 20 – 2” x 1.5” bars

Ingredients

sbc-crispy-chocolate-almond-butter-treats.jpg

Onyx (melted to 110°F):

10.5 oz

Almond butter:

2.8 oz

Crisped rice cereal (can use up to 50% Crispy Crepe Crunchies if desired):

3.5 oz

Directions 

  •     Melt Onyx to 110°F.
  •     Mix room temperature nut butter into the melted Onyx until smooth.
  •     Pour crisped rice cereal into a large bowl.
  •     Pour Onyx/nut butter mixture over and stir until evenly coated.
  •     Spray an 8” square pan with pan spray, and pour mixture into pan, (even better if acetate-lined or butcher-paper lined for shiny surface).
  •     Place in cool spot or refrigerator until set.
  •     Remove pan from refrigerator and allow it to come to room temperature before cutting (5x4) into 2” x 1.5” bars. 

*You can substitute up to 50% of the crisped rice cereal with Crispy Crepe Crunchies if desired. You can substitute with any nut butter. You can also use this mixture as a base layer for any chilled dessert (mousse cake, no-bake cheese cake, etc.) if you pat into a ¼” layer in a pan – can be cut into discs if needed for individual size desserts.