These really are the world’s best Chocolate Almond Butter Bars… I can’t begin to tell you how much I love them! The crust is naturally sweetened and loaded with nutritious ingredients… the middle layer is filled with almond butter, coconut oil, and honey, which tastes like a decadent caramel! All of this topped with a beautiful chocolate layer – and a touch of sea salt. Seriously, I could eat the whole pan myself.
Chocolate Almond Butter Bars
Prep time
Total time
Author: Healthy Cooking Daily
Recipe type: Gluten Free, Vegan Dessert
Serves: 9 bars
Ingredients
Crust
- ½ c raw cashews
- 8 pitted dates
- ½ c unsweetened shredded coconut
- 2 Tbl cocoa powder
- 1 Tbl honey
- Pinch of salt
Filling (middle layer)
- ½ c almond butter
- ¼ c, plus 1 Tbl melted coconut oil
- ¼ c honey
- 1 tsp vanilla
- ¼ milk (coconut or almond)
Topping
- 1 c chocolate chips or chunks
- 2 Tbl melted coconut oil or butter
- Coarse sea salt
Instructions
Crust
- Line a 9 x 9 pan with parchment.
- Add all the ingredients to a food processor and combine well.
- Transfer to the pan and spread evenly with your fingers. The crust will be thin.
- Set aside.
Filling
- Combine all the filling ingredients in a medium bowl and mix together with a fork.
- Spread the filling on top of the crust and refrigerate for 20-30 minutes until set but just slightly sticky.*
Topping
- Melt the chocolate and coconut oil/butter over a double boiler until combined.
- Pour the chocolate mixture over the almond butter layer.
- Refrigerate for 20-30 minutes until set but just slightly soft.
- Remove from fridge, sprinkle with the salt, and cut the bars into 9 even squares but do not remove the bars from the pan at this point.** Return to the fridge.
- After several hours you can transfer the bars to an airtight container, or just leave them in the pan.
- Store in the fridge or freezer (I prefer the freezer for extra crunch).
Notes
*If kept in the fridge too long, the filling may separate from the topping.
**If you cut the bars several hours later when they're very cold, they tend to crack when cut.
**If you cut the bars several hours later when they're very cold, they tend to crack when cut.
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