Dessert for 10

Chocolate Raspberry Almond Bars

Name: Chocolate Raspberry Almond Bars
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 8 tbsp salted butter; 8 tbsp coconut oil; 2 tbsp cocoa powder; 4 tbsp honey; 2 tbsp almond butter; 1 tsp vanilla; 1 couple pinches of salt (optional); 1 heaping cup frozen raspberries; 1/2 cup whole or chopped pecans; cacao nibs

$2.57for 445 minServes 10

These chilled bars layer a chocolate almond butter mixture with raspberries, pecans, and cacao nibs.

Photo: pinchofyum.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Peanut butter, 1.25 oz$0.14/oz typical	1.25 oz	$0.16Typical price
	Berries, 0.25 oz$0.40/oz typical	0.25 oz	$0.14Typical price
	Nuts and seeds, 2.75 oz$0.70/oz typical	2.75 oz	$1.92Typical price
Total for the servings shown		$6.42

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaHoney or maple syrupSalt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
10servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Desserts Summer

Typical price

$0.64 per serving$2.57 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

8 tbsp salted butter
8 tbsp coconut oil
2 tbsp cocoa powder
4 tbsp honey
2 tbsp almond butter
1 tsp vanilla
1 couple pinches of salt (optional)
1 heaping cup frozen raspberries
1/2 cup whole or chopped pecans
cacao nibs

Steps

Line an 8-inch square pan with parchment paper.
Melt the butter and coconut oil in a saucepan over low heat for 3 minutes.
Whisk in the cocoa powder, honey, almond butter, vanilla, and salt until smooth.
Pour half the mixture into the pan and scatter over the frozen raspberries and pecans.
Cover with the remaining chocolate mixture and sprinkle with cacao nibs.
Freeze the bars for 25 minutes, then cut them into 10 pieces.