No Bake Almond Butter Chocolate Bars (Paleo + Vegan + GF)

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These layered, No Bake Chocolate Almond Butter Bars are so easy to make. They come together in a few minutes and are positively decadent. Just one bar is enough to satisfy your sweet tooth, but it is hard to stop at one!

To make these bars, start with the Base Layer. Simply combine almond butter, raw almonds, cacao powder, unsweetened coconut flakes, pure maple syrup and coconut oil in a food processor fitted with a metal blade and give a few pulses until a sticky dough forms. Press into the bottom of a 9×13 inch rectangle cake pan and place in the freezer while you get started on the next layer.

The next layer, I refer to as the Almond Butter Layer, is simply almond butter, a little more maple syrup and coconut oil. That’s it! Whisk it together and pour over your chilled base layer.  Top it with  the Chocolate Layer. For the Chocolate Layer, use your favorite dark chocolate candy bar or chocolate chips. Melt the chocolate and mix with a little melted coconut oil. Pour over the Almond Butter Layer and place it back into the freezer until firm. Slice into squares and enjoy your delicious treat.Store these No Bake Almond Butter Chocolate Bars in the refrigerator in an airtight container. They will keep for a few weeks, if they last that long!

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2.94 from 119 votes

No Bake Almond Butter Chocolate Bars (Paleo + Vegan + GF)

Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings: 24
Calories: 170kcal

Ingredients

Base Layer

  • ¼ c raw almonds
  • ¼ c almond butter – natural, unsweetened, unsalted
  • ¼ c raw cacao powder
  • 1 c unsweetened coconut flakes or unsweetened shredded coconut
  • ¼ c pure maple syrup
  • ¼ c coconut oil, melted

Almond Butter Layer

  • ½ c almond butter – natural, unsweetened, unsalted
  • ¼ c pure maple syrup
  • ¼ c coconut oil, melted

Chocolate Layer

  • ¾ c dark chocolate chips, vegan or 1½ bars, dairy free dark chocolate, at least 70% cocoa.
  • 1 tbs coconut oil, melted

Instructions

Base Layer

  • Prepare a 13×9 inch rectangle cake pan. If nonstick, no further steps needed. If not nonstick, line with parchment paper or lightly spray. Set aside.
  • Add all ingredients to a food processor fitted with a metal blade. Pulse until formed into a sticky dough. Remove from food processor and press into a 13X9 inch non stick pan. If do not have nonstick, line with parchment or lightly spray.
  • Place in freezer to set while getting started on next layer.

Almond Butter Layer

  • Whisk all ingredients together in a medium bowl until smooth.
  • Remove pan from freezer and spread evenly over Base Layer. Set aside.

Chocolate Layer

  • Melt coconut oil and chocolate together in a double boiler or in a microwave bowl at 50% power, stirring halfway. Pour over Almond Butter Layer. Sprinkle with chopped nuts and option to sprinkle with a flake or coarse salt.
  • Place in freezer until set. Slice into bars.

Notes

These bars keep well in the refrigerator. Store in an airtight container for a few weeks.
Substitute almonds and almond butter with peanuts and peanut butter or any nut butter of your choice. To keep the calories down, use nut butters without any added sugar. 
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