The filling as you can see is primarily pastured butter; whipped creamy with a beautiful egg yolk some raw honey and chopped up nuts and figs. Oh boy…naughty.

Below is the macro-nutrient profile per 1 square (note this recipe makes 32 squares):

Although it’s a bit higher in carbs (21%), and a bit lower in protein than we like (8%), it’s a super tasty “treat” that you can enjoy once in a while. We usually try to stay under 50 grams of carbs a day, but on those days that we inch closer to 100 grams we indulge in a tasty morsel, such as this:

Jo's Almond Blueberry Butter Sqaures
Calories 118
Calories from fat 70
Total Fat 9.8g
Total Carb 7g
Total Protein 2.4g

150 grams Blanched Almond Flour
4 Eggs
1 Egg yolk
4 tablespoons Raw Unfiltered Honey
2 teaspoons Gluten-free Baking Powder (or Baking Soda)
2 tablespoons Organic Vanilla Extract
150 grams Organic Unsalted Pastured Butter
2 tablespoons Dried Pomegranate/Cranberry Mix
6 Turkish Figs minced
1/4 cup Walnuts chopped
1 cup Coconut Flakes (unsweetened)
4 tablespoons Homemade Blueberry Jam (low sweet)
1/2 pinch Sea salt
8 tablespoons Brewed Black Coffee (optional)

You will need a 13 x 9 x 2 non-stick baking pan, and pre-heat oven to 400 °F.

In a mixing bowl, combine 4 eggs, 1/2 pinch of sea salt, 3 tbsp honey, vanilla, 3 tbsp brewed black coffee (optional), and blend with a mixer until very creamy and frothy. Then gently blend in almond flour and baking soda/powder. Pour into baking pan and bake for 10 minutes, remove and carefully cut in half horizontally.

Whip butter, 1 egg yolk, 1 tbsp of honey, 1 tbsp vanilla extract until smooth and creamy. Then add 5 tbsp coffee (optional), figs, dried pomegranate/cranberry mix, and walnuts. Mix well, and add coconut flakes until mixture is consistent.

Distribute 4 tbsp of low sweetened homemade blueberry jam on one half of the baked mass. Cover with filling using a Dough Card. Then carefully lift second half on top of the other. Carefully cut into 32 squares, and refrigerate for 30 minutes and serve.