Chocolate, Almond & Peanut Butter Squares
Prep time: 
Total time: 
Serves: 18
For the chocolate layers:
  • 300g dark chocolate
  • 3 tablespoons almond butter
  • Handful almond flakes
For the almond butter layer:
  • 200g (1/2 can) cooked white beans, drained and rinsed
  • 250g (1 cup) crunchy peanut butter
  • 175g (3/4 cup) almond butter
  • 3-5 tablespoons maple syrup, depending on desired sweetness
  1. Place a heatproof bowl over a pan filled with hot water - but don’t let the bottom of the bowl touch the water. Break the chocolate into chunks into the bowl along with the almond butter, and slowly melt until fully combined.
  2. Line a 20x20cm (8 inch) square baking tray and pour in half the chocolate mixture. Evenly spread the chocolate and tap the tray so the top is smooth. Place in the freezer.
  3. In a separate bowl, completely mash the white beans and mix with the remaining ingredients until fully combined. If you have a food processor, you could use it for this.
  4. Remove the chocolate layer tray from the freezer and add your nut butter bean mixture on top. Evenly spread and use your hands to smooth out the top, lightly pressing down.
  5. Pour over remaining chocolate mixture, spread and tap until smooth, then scatter over the flaked almonds.
  6. Place in the freezer for 15-30 minutes then slice into squares. Store in the fridge.
Recipe by Sprinkle of Green at