All Year Round Chocolate Almond Butter Brittle
My favorite part about using almond flour in most dessert recipes is that you can still have your slice of bread in the same day . On the FF movement most clients love the fact that desserts revolve around nut based ingredients and don't feel limited with how they select their meals. After all its all about having the things that DIETS say your not allowed to have. One difference is that when you limit yourself and you completely remove something out of your lifestyle you are setting yourself up for a disaster like binging, and even craving certain food groups due to the lack of carbs, fats, proteins , fruits and vegetables. Always balance your intake and you will always feel satisfied with no need to rely on empty calories and sugar. Join the FF movement and always feel satisfied to make It a way of life. 20% off promo expires April 5th . PROMO CODE: PASSOVER18
Chocolate Almond butter Brittle
4 cups almond Flour
2 tbsp almond butter
1 cup maple syrup
1/2 cup cocoa powder
1/2 cup almond milk
1 tsp almond extract or vanilla
*Shredded Coconut for the topping , or other toppings.
1. Preheat oven to 350f
2. In a bowl whisk dry ingredients : flour and cocoa powder. Make sure to break apart lumps in cocoa powder. Add in the rest of the ingredients and mix with your hands to make sure to incorporate all the ingredients.
Lay the mixture in the center of a parchment paper . Place another parchment paper above and roll it out flat with a rolling pin. Approximately 1/8 inch thick.
3. With a pizza cutter or knife score it horizontally and vertically into squares.
4. Add Toppings.
5. Bake for 15-20 minutes until firm.
6.Remove and let it cool. Its important to let it cool so when you pull it apart it doesn't break .
If its crunchy you can leave it , if its still cakey depending how thick it is break away the pieces and return it Ito the oven on 300f for 10-20 minutes until soft crunchy. It will harden more once its cools.
Sounds hard to maintain its crunchiness but it all depends on how thick or thin you make this. Make sure to keep an eye on it so the bottom does no burn.