Easter is upon us once again! I love this holiday for many reasons, one being that it means spring is upon us. However, this also tends to mean that all outdoor Easter festivities are postponed due to rain (currently our situation here in Nashville). Nevertheless, I decided it was time to share my recreation of one of the favored candies in most Easter egg hunts: Reese’s White Peanut Butter Easter Egg. While I am a huge dark chocolate lover and enjoy my fair share of it on almost a regular basis, the occasional white “chocolate” still has its place. For me, it’s less about the actual taste and more about the nostalgia of my youth that comes with it. However, whatever your reason for loving white chocolate, I know today’s recipe will definitely hit the spot. While I didn’t have a fun egg-shaped chocolate mold to make these almond butter bars *look* exactly like Reese’s eggs, the texture and flavor are certainly very similar. Per usual, I like to keep my little bars cut up and stored in a deli container in the freezer for a quick snack or treat. The best part is, unlike the traditional candy, these bars are low in sugar and high in fat, sure to keep you satiated (and satisfied). My personal choice of almond butter is Barney’s bare and smooth. Unlike many brands, Barney’s almond butter is from blanched nuts (skins removed), which I find is easier for my gut to digest. Not only does this make the almond butter easier on my body, but the resulting flavor and texture is truly unbeatable (try it, and see!).
Keto Almond Butter White Chocolate Bar
- 1/2 cup Barney’s bare smooth almond butter
- 1/4 cup unsalted butter
- 2 tbsp granulated monk fruit
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup Lily’s white chocolate chips
- 1/4 cup unsalted butter
- In a small sauce pot, heat butter until melted, then mix with monk fruit, vanilla, sea salt, and almond butter until smooth.
- Pour mixture into a parchment lined baking dish and place in the freezer to set.
- Once set, melt butter and white chocolate chips over a double broiler until smooth and combined.
- Pour the chocolate over the top of the almond butter base and spread over the surface evenly.
- Place the baking dish back in the freezer to allow the chocolate to harden.
- Once set, remove from the freezer and cut into bars.
Note: alternatively to melting the butter, simply have all ingredients at room temperature for easy mixing.
James 1:12 “Blessed is the one who perseveres under trial because, having stood the test, that person will receive the crown of life that the Lord has promised to those who love him.”