No Bake Chocolate Almond Butter Bars
Get ready to glue your tongue to the roof of your mouth and feel totally happy about it with a sweet treat that feels indulgent in no bake chocolate almond butter bars you can enjoy without the guilt.
Gluten free | No refined sugar
I’m telling my age when I say this but back in the day some of my happiest memories were the big (like 4 inches wide) lunch lady peanut butter bars we had in school.
I still dream of those things but I’m sure they weren’t nearly as healthy as these almond butter bars–which still satisfy just as equally.
Swap the sugar
Love this recipe without any refined sugar and the simple swap of maple syrup. If you are watching your sugar more strictly, make sure your almond butter is just almonds and nothing else.
You could swap in coconut sugar as well if you have that on hand.
If you don’t love the flavor of coconut, do this
I don’t love coconut oil’s flavor in everything. If that’s you, use refined coconut oil so you can skip the flavor and still get the health benefits.
How to get your almond butter bars out of the pan
Don’t struggle to get your bars out of the pan! Make sure to line it well with parchment paper and leave plenty of overhang so you can lift the whole block out once they are frozen. Then cut them apart as needed.
No Bake Chocolate Almond Butter Bars
Ingredients
- 1 1/2 cups almond butter
- 1/4 cup maple syrup
- 1/3 cup coconut flour
- 1/4 teaspoon kosher salt omit if your almond butter is salted
- 1/3 cup coconut oil melted, refined coconut oil also works
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 ounces dark chocolate chips
Instructions
- Line an 8×8 baking dish with parchment paper with enough excess to hang over the sides (so you can lift out your bars later). Set aside.
- Take two tablespoons of the almond butter out of the jar and place it in a medium microwave safe bowl. Set aside.
- In another medium bowl, mix the remaining almond butter, maple syrup, coconut flour, salt, coconut oil, vanilla and almond extracts. Mix well to combine. Pour into the baking dish and use a spatula to work the mixture evenly into the pan and up into the corners. Set aside.
- To the remaining two tablespoons of almond butter, add the chocolate chips. Microwave in 15 second bursts–stirring well in between–until the chocolate is melted and everything is combined. Pour over the almond butter mixture in the pan and spread the chocolate evenly. Cover and refrigerate at least two hours or freeze to make them even easier to cut.
- To serve, lift the bars from the pan with the parchment paper. Cut squares with a sharp knife. Store any leftovers in an airtight container in the refrigerator for up to two weeks.
In our middle school the lunch lady would save me an extra one every day we had these. I’m not sure how I managed that, but don’t you wish you would have known….since it was the same school and all. LOL
Thank you for this new version! I never dreamt I could eat them again without refined sugar or gluten (graham crackers). <3
The ones we had in school were delicious!