In a food processor or blender, mix the almond butter, confectioners’ sugar, and oil until creamy and fully combined. Remove from machine and fold in 1⁄2 cup chopped almonds, reserving the remaining almonds for topping. In a double boiler, melt the chocolate.

Almond Bars: 

Spread the almond mixture in an 8-inch brownie pan and top with melted chocolate. Top with remaining chopped almonds and store, covered in fridge, until ready to serve.

Truffles: 

Using a tablespoon measuring spoon, scoop out almond mixture and form into balls. Dip into melted chocolate and place on parchment-lined tray. Top with remaining chopped almonds and store in fridge until ready to serve

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW