Nutter Butter Bars

I’m pretty sure this recipe came straight from Heaven.

Heaven by way of  The Amateur Gourmet’s community website which attributes the recipe to Susan Silberstein’s cookbook Hungry for Health.

When I gave the Littles a taste of these delicious bars one of them exclaimed, “These are even better than Nutter Butter Bars!”  After several test runs, I made only minor tweaks to this near perfect bar and mostly just increased quantities to feed my four bottomless pitted Littles. For the record, Husband thinks these bars are ‘da bomb too.

I wasn’t familiar with the cookbook Hungry for Health, and unless the Blizzard of ’11 intervenes, UPS should deliver it any day now. I’ll keep you posted on this latest find.

There’s nothing icky in these bars. Unless, of course, you are allergic to nuts. They are gluten-free, dairy-free and vegan. But don’t let all those labels swoon or deter you, just try them for yourself.

Oh, and if you don’t take the Littles’ word for the Nutter Butter Bars, my discerning, after-school, taste testers (aka. friends of the Littles) loved them too!

Nutter Butter Bars

(from Heaven via Hungry for Health by Susan Silberstein)

For bars:

2 cups raw almonds (I used blanched, slivered from Whole Foods bulk section)

2 cups raw cashews

1 cup raw shredded, unsweetened coconut

3/4 cup agave

1/2 cup peanut butter (I used fresh ground, honey roasted peanut butter from Whole Foods bulk section)

1 Tablespoon vanilla

2 Tablespoons flax seed

3/4 teaspoon Celtic sea salt

For Chocolate Topping:

2 cups chocolate chips (I used Enjoy Life)

2-4 Tablespoons almond milk (you could use soy, rice or regular milk)

In a food processor, chop nuts until fine. They will appear to have the consistency of flour. Add agave, coconut, vanilla, sea salt and peanut butter. Blend until smooth. You’ll have to scrape the sides down several times as the dough will be very thick. Place dough into a lightly greased 9×13 pan. Press the dough down with wet fingers until smooth and forming a slight lip around the edges.

In a small bowl, melt chocolate in the microwave. I do this in 20-30 second intervals to prevent burning. Add a tablespoon of milk and stir at each interval until you have chocolate syrup. Pour chocolate onto bars and smooth with a spatula.

Cover pan with plastic wrap and place in the freezer for 20 minutes. Remove from freezer and slice into 1″ squares. Would keep in the refrigerator longer than you’ll have them!

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Try the Nutter Butter Bars and let me know what y’all think.

Love,