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 I originally made it with coconut butter, and then tweaked it around using salted and unsalted butter instead.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.

 

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