Beyond SCD Recipe: Almond Butter Chocolates

Name: Almond Butter Chocolates
Prep time: 15 min
Total time: 45 min
Ingredients: ½ cup almond butter; ¼ cup cocoa butter (melted) (You will need to estimate if in big chunks. I used 1 ½ of approx 1" chunks); 2 tsp date nectar/syrup (can substitute honey - add a little more for a sweeter candy); ¼ tsp pure vanilla extract; 2 tbsp unsweetened cocoa powder; pinch sea salt

Making candy is pretty easy. You just need to combine a few ingredients. I like using a nut butter when I use cocoa butter because it combines well and doesn’t separate.

For these candies I used almond butter, cocoa butter, and unsweetened cocoa powder to make these basic chocolates.

For sweetneer I used date syrup. You can also substitute honey or maple syrup if you use that. These candies aren’t super-sweet. If you want a sweeter candy try adding up to an extra teaspoon of sweetener, but I prefer more of a bittersweet taste so I tend to use less sweetener.

Enjoy! Let me know what you think of this recipe in the comments and be sure to click the stars if you like it!

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Almond Butter Chocolates

Chocolate candies made with almond butter and sweetened with date nectar

Course Dessert

Cuisine Paleo

Keyword crohns diet, gluten free, grain free, paleo candy, paleo chocolate, sugar free

Prep Time 15 minutes

Chilling Time 30 minutes

Total Time 45 minutes

Servings 15 pieces

Author Sherry Lipp

Ingredients

½ cup almond butter
¼ cup cocoa butter (melted) You will need to estimate if in big chunks. I used 1 ½ of approx 1" chunks
2 tsp date nectar/syrup can substitute honey – add a little more for a sweeter candy
¼ tsp pure vanilla extract
2 tbsp unsweetened cocoa powder
pinch sea salt

Instructions

Melt cocoa butter in small sauce pan over low heat until it is just melted – don't let it start to simmer
Set melted cocoa butter aside a few minutes to cool a little – you don't want it to be so hot it starts to cook the other ingredients, but don't let it start to harden back up
Add almond butter, date nectar/syrup, vanilla and melted cocoa butter to medium mixing bowl
Whisk to combine
Add unsweetened cocoa powder and salt
Whisk until batter is smooth
Spoon into candy molds (if you dont have molds, line a mini-muffin pan with paper baking cups and spoon candy batter into that)
Freeze for at least 30 minutes before removing from molds
Store candy in freezer – it melts fast

Author
Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.