Chocolate Raspberry Almond Butter Bars

• salted butter, divided↗8 tablespoon
• coconut oil, divided↗8 tablespoon
• cocoa powder↗2 tablespoon
• honey, divided↗4 tablespoon
• almond butter↗2 tablespoon
• vanilla↗1 teaspoon
• a couple pinches of salt (to taste)
• heaping cup frozen raspberries1 cup
• whole or chopped pecans0.5 cup
• cacao nibs, flaked coconut, sea salt, or anything else you might like as a topping↗

Step-by-step instructions

1. 1

   Line a pie plate with parchment paper or foil. Arrange the raspberries and the pecans in a single layer.

2. 2

   Melt 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Whisk in the cocoa powder, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt. Taste, adjust, and pour the mixture over the berries in the pie plate.

3. 3

   Melt the remaining 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Add the almond butter, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt – stir until melted. Taste, adjust, and pour the mixture over the chocolate mixture in the pan.

4. 4

   Freeze for at least 30 minutes – right around the 30 minute mark they will be sturdy and solid but still awesomely semi-soft and bite-able. Cut into wedges to serve. (I stored my leftovers in the freezer and then just let them thaw a bit before eating each time.)