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.
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.
Nutrition
Calories: 170kcal
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