almond butter bars

<em>These No-Bake Chocolate Almond Butter Bars are a dream! Made from only 7 ingredients, these healthy and creamy bars are Vegan, Paleo, &amp; Refined Sugar-Free.</em>

No-Bake Chocolate Almond Butter Bars

(65 g) blanched almond flour

cacao powder

salt

maple syrup

(260 g) natural unsalted almond butter

(48 g) refined coconut oil,* melted and cooled

vanilla extract

fine sea salt (omit butter

(85 g) high-quality dairy-free dark chocolate*, chopped

teaspoon refined coconut oil (Optional; this makes the chocolate easier to pour)

Prep

Line a 8&#8243;x3&#8243; loaf pan with parchment paper. Make sure there is extra paper hanging over two sides of the pan, to make the bars easier to remove (see blog post photos for reference).

Base Layer

Whisk the almond flour, cacao powder, and a pinch of salt together in a medium bowl. Pour in the maple syrup, then begin mixing with a spatula. Mix until all of the flour has absorbed the maple syrup and the dough sticks together when pinched; you may need to switch to your hands at some point. Transfer the base layer to the lined pan and use a damp spatula or fingertips to evenly press the dough into the base; place in the freezer for 10 minutes while you prepare the filling.

Almond Butter Layer

Whisk the almond butter, maple syrup, vanilla, and salt together in a separate medium bowl. Add the melted coconut oil once combined and mix until completely incorporated &#8211; the filling will begin to stick to the sides of the bowl, but still be runny. Pour this mixture into the lined pan over the base layer, using a spatula to smooth out the top. Return the pan to the freezer and freeze for at least 10 minutes.

Chocolate Layer: 

add the dark chocolate and coconut oil (if using) to a microwave-safe bowl and microwave for 60 seconds; remove from the oven and use a clean and dry spatula to stir the chocolate and oil together until all pieces of chocolate have completely melted. Pour the melted chocolate mixture over the almond butter mixture. You can use a spatula to spread it around but it should still be quite runny, so you can also gently shake the pan back and forth to help it spread evenly. Sprinkle Maldon salt over the melted chocolate, then place in the freezer for 30 minutes, or until the bars have hardened.

Slice

Run a sharp knife along the un-lined edges of the pan, then grab the two &#8220;flaps&#8221; of parchment paper to remove the bars and transfer to a cutting board. Use a sharp, clean knife to slice the bars into 18 even pieces, or as desired. To prevent the chocolate layer from cracking I have found it easiest to use a knife to &#8220;score&#8221; the top chocolate layer first; once you have made shallow grooves in the chocolate it is easier to cut all the way through the bar.

Serve: 

as desired; these bars will soften over time at room temperature and are best served slightly chilled. Store leftovers in an airtight container in the fridge for a fudgy texture, or in the freezer for a firmer bar.

Oh my goodness, these look absolutely marvellous, Caitlin! I feel like a snack right now so I'm definitely drooling over these pictures. Thanks for the recipe!

These are so delicious and were a hit with my friends (both vegan and non vegan)! They didn’t take long to make and I love how you can make it a day or two ahead of time and just store them in the freezer. I doubled the batch because I was using a larger pan and wanted more. I will definitely make many more batches of these.

These were so yummy and a lot easier to make than I was expecting. The perfect dessert to have throughout the week!!

Hi ! Do you have the nutritional facts for this dessert? They look so yummy :)

Loved these bars!  Very much like fudge but with almond and chocolate plus vanilla flavors.  Yummy and really pretty easy to make.  Not sure how long they will last in my fridge, but I'm going to try to discipline myself to one per day.

These are insanely delicious. About to make my second batch!!!

These were quick to make and so yummy! I used regular (all-purpose) flour, toasted in the oven for 5 minutes to make it safe to eat, and added a splash of almond milk to moisten (since it's drier than almond flour). I also halved the middle/filling portion of the recipe because I didn't want to part with a whole cup of almond butter. I love the result! Extra-chocolatey :)

Sometimes a craving just won't be satisfied by something ordinary! So then it is time to get extraordinary. Voila. Cravings satiated.

Thermomix recipe: Almond Butter Bars

Grams

Grams butter

Grams Almond Butter

pink salt flakes

Teaspoon vanilla bean paste

Grams cacao nibs

Grams chocolate dark milk callets

Cup Almond Butter

Place Graham Crackers, butter, Almond Butter, salt and vanilla into the Thermomix bowl and blend *20 sec/speed 8.* Stir through the cacao nibs with a spatula.

Line a 9cm x 7cm tin or container with baking paper that comes above the edges on one side for easy removal later.

Spread the mixture into the lined container and tap on the bench to level. It doesn&#039;t need to be perfect. Refrigerate for at least 2 hours before proceeding with the topping.

Either use a microwave, or an induction cooktop or a double boiler to melt the chocolate and the Almond Butter together, giving it a good stir now and again until fully combined and melted. Pour onto the set slice and spread to make even. Refrigerate until completely set. Cut into pieces and enjoy!

Easy flourless Almond Butter Bars with zucchini! These gluten free, one-bowl bars made with healthy ingredients satisfy any sweet tooth.

Flourless Almond Butter Bars (with zucchini!)

almond butter (the drippy kind)

grated zucchini (1 small-medium zucchini)

tsp vanilla extract

¾ tsp baking soda

cinnamon

nutmeg

¼ tsp fine sea salt

chocolate chips (optional)

Pre-heat the oven to 350F. Spray an 8x8in baking pan with cooking spray. Set aside.

Whisk together almond butter, zucchini, egg, maple syrup and vanilla in a large bowl until combined. Add baking soda, cinnamon and salt. Fold in chocolate chips.

Pour batter into prepared pan. Top with additional chocolate chips, if desired.

Bake for 30 minutes or until a knife comes out clean.

These bars are A-MAZING!!!!  I wish I had doubled the batch-- they are that good!  Thanks Alexis for another great recipe! :)

Well hello sweet and delicious Browuffin.... That's my word for Brownie &amp; Muffin! Ha Ha Ha! These look JAM PACKED with health and loads of fiber to keep you FULL and... REGULAR! Weeee! ;)

These are great! I have made them five times in the past month! I have been having a chocolate craving, so today I added 1/4 c. cocoa powder to the mix. Delish!

I made these last night and they were delicious!--I used honey instead of maple syrup I am on a gluten free diet and have been trying a variety of new recipes--this is a keeper. I brought one to work for my boss to try and he loved it too. Thanks for the recipe.

Thank you, Alexis, for sharing your expertise and your love of healthy food. I love that I stumbled onto you!! My dessert the last two nights consisted of your strawberry-chia seed pudding, and your zucchini almond butter bars. My only issue is that these recipes taste so good that I need to be careful and not chow down on too much of this delicious healthiness!

I made these vegan by using a flax egg, and they turned out perfectly!!

There is no way these can be healthy. They have all the warmth and comfort of my Moms zucchini loaf with a LOT less of the guilt! I attempted to make my own almond butter with my vitamix for the recipe and even though I would call that part of the venture a fail (basically made almond meal with coconut oil to hold it together) I still used it and it was still amazing. I'm glad I read the comments before trying because I was going to use PB instead but that probably would have been pretty weird and over powering. I am currently moderately obsessed with your blog, and have about 15 tabs open with different recipes I can't wait to try! Thanks for sharing :)

Oh. My. Gosh. These bars are to DIE FOR!!!

I know this post was from a few years ago, but I substituted peanut butter for the almond butter, since it was the only kind I had on hand,  and they still turned out fabulous! The peanut butter didn't overpower the taste at all and they were as soft as could be!

Made these this morning and it was a hit with my kids and coworkers. Just fyi - I didn't strain the zucchini and I used honey. I had to cook it maybe 10 minutes longer than the recipe said in my convection toaster oven. But it was well worth the wait. I love me some almond butter!

Love this recipe! Its great that it isn't too sweet and perfect for mornings on the go!
Thank you so much!

I made these for my kids and we all loved them. They were delicious. I always like zucchini bars but these were so much better than most.  I'll be making them again.

This looks absolutely delicious!
I'm gonna make it for my mum's birthday on Saturday.
Also just wondered what's you favorite guilty-pleasure dessert at the mo?
Keep up the great work:-)

Thanks for sharing your recipe, Alexis! I shared it with my wife.

OBSESSED with these and honestly make them on the reg. I sub flax egg, since I have an egg sensitivity, which works really well too!

Wow! These bars are delicious!! My 6 month old granddaughter is having her first bit of egg eating them and making the cutest “yummy” sounds!

was skeptical of how this would turn out because of the lack of flour, but this turned out incredible!! I subbed cacao nibs instead of chocolate chips and it was equally as delicious. I may not even put those in the next time I make them, they’re that good on their own!

I always look forward to an abundance of homegrown zucchini just to have an excuse to make these bars. The bars are simple and delightful.

I remember this recipe from 2013 - it's one of my all time faves!!! Thanks for it :)

So delicious and easy to put together. Taste like peanut butter brownies to me!

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