I did cheat one day and made almond butter toast and ate it with a cold glass of milk. Oh my heavens - it was so good. Almond butter is a wholly different flavor from peanut butter, but it is versatile and interchangeable with peanut butter in recipes. It is softer so it will melt faster once made, but the flavor is worth the licking of the fingers that may result. :) The New Lighter Life posted three recipes for skinny chocolate, and I modified the peanut butter one to make this. I had a recipe that I modified that used peanut butter, and this is the Almond Butter Skinny Chocolate recipe:
Almond Butter Skinny Chocolate
1/4 Heaping C cocoa powder
1/2 C Almond Butter
1/4 C Truvia, blended to powder form (I use a second coffee grinder that I keep for this purpose. I don't like gritty chocolate and this smooths that out.)
1 T vanilla - make SURE you include this or it will simply not be the same
1/4 t salt
Mix all together and place in a rectangular pan; freeze. I use the container below that's about eight inches long. You can put them in mini-cupcake tins or double the recipe and pour it into a 9x13 pan. Once frozen, you can easily cut with a knife and leave it, closed, in the freezer. It is quite good right out of the freezer and melts in your mouth.
If you make this, let me know what you think!