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.
No Bake Chocolate Almond Bar (Paleo + Vegan + GF)
Ingredients
Base Layer
- ¼ cup raw almonds
- ¼ cup almond butter - natural, unsweetened, unsalted
- ¼ cup raw cacao powder
- 1 cup unsweetened coconut flakes or unsweetened shredded coconut
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
Almond Butter Layer
- ½ cup almond butter - natural, unsweetened, unsalted
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
Chocolate Layer
- ¾ cup dark chocolate chips, vegan. Or 1½ bars dairy free dark chocolate, at least 70% cocoa.
- 1 tbs melted coconut oil
Instructions
Base Layer
- Prepare a 13x9 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.