Maple Almond Bark (paleo)

Crispy salted plantain chips covered with a layer of sweet and spiced almond freezer fudge and melted chocolate? I am not sure what made me come up with that unusual combination, but this Maple Almond Bark is AWESOME! The plantain chips give it a very nice crunch and the pumpkin spice makes it a perfect fall treat. I cut it in very small pieces,  just enough to satisfy my sweet tooth, but without loading up on too much sugar.

I came up with the recipe about a week ago and I have already made it 4 times. I originally made it with coconut butter, and then tweaked it around using salted and unsalted butter instead. I liked the salted butter version better as it gave it a caramel taste to it, but the coconut butter version had a better texture. I also tried replacing the maple syrup for honey, but it didn’t freeze as well, it was a little bit more chewy and it crumbled easily, but t was delicious still. You can also use sunflower seed butter instead of almond butter for a nut free version and I am guessing that if you use macadamia butter and salted butter it would taste just like caramel. I will be experimenting with that very soon.

For similar treats try my freezer fudge, raspberry chocolate fudge, or my almond joys.

Ingredients:

2/3 cup of plantain chips.
1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
1/4 cup of coconut butter or 3 tbsp of grass-fed butter
1/3 cup of maple syrup or more to taste
1 tbsp of coconut oil (omit if you are using butter)
1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate  (optional)

Preparation:

• Lightly grease an 8″ x 8″ baking dish.
• Spread the plantain chips at the bottom of the baking dish forming a single layer.
• In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
• Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
• When the mixture starts to thicken, pour over the plantain chips.
• Melt the chocolate chips and pour over the almond mixture (optional step).
• Freeze and cut into desired shape.
• Keep frozen.

Maple Almond Bark (paleo)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 8

Ingredients

• 2/3 cup of plantain chips
• 1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
• 1/4 cup of coconut butter or 3 tbsp of grass-fed butter
• 1/3 cup of maple syrup or more to taste
• 1 tbsp of coconut oil (omit if you are using butter)
• 1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
• 1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate (optional)

Instructions

1. Lightly grease an 8″ x 8″ baking dish.
2. Spread the plantain chips at the bottom of the baking dish forming a single layer.
3. In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
4. Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
5. When the mixture starts to thicken, pour over the plantain chips.
6. Melt the chocolate chips and pour over the almond mixture (optional step).
7. Freeze and cut into desired shape.
8. Keep frozen.

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