A crunchy almond crust is topped with a creamy almond butter filling and topped with sweet chocolate layer. A perfectly cool treat that is so easy to make.
Lazy days and eating lots of sweets. That would be a more precise description of my past couple weeks. After a big break from healthy-ish food and work out, I had to take care of my myself, inside out. It happens once in a while, to be lazy and just read books, eat sweets, watch movies and getting a tiny bit obsessed with cleaning. I know it’s kind of weird to be lazy and be obsessed with cleaning, but when you live with a little kid, you have to! 
After putting my life back together, and while I was craving for sweets, I came up with this easy to make, yet scrumptious recipe made with Barney Butter almond butter Honey+flax, packed with flavor and nutrients, it will make you eat the whole pan up and have no regrets!
Crunchy and nutty base, smooth almond butter filling with floral and fruity notes from the orange and chocolate topping to take it to a whole other level. This is the real deal!
Click here for the crust recipe.
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No-Bake Almond Butter Bars
- Total Time: 15 minutes
- Yield: About 16 bars 1x
Description
A crunchy almond crust is topped with a creamy almond butter filling and topped with sweet chocolate layer. A perfectly cool treat that is so easy to make.
Ingredients
For the crust:
- 1 cup raw almonds
- 3/4 cup pitted Medjool dates (about 8-10 dates), soaked in warm water 10 minutes and drained
- 1/2 cup rolled oats
- 2 tbsp coconut oil, melted
- Pinch of salt
Filling:
- 2.4 oz (68 g) coconut oil
- 15 oz (425 g) honey-flax almond butter
- 2.4 oz (68 g) agave nectar
- Zest of 1 orange
Topping:
- 5 oz (142 g) smooth almond butter
- 8 oz (226 g) chocolate chips (vegan or regular)
- Chopped almonds, for garnish
Instructions
- Make the crust: in a food processor, pulse the almonds until finely chopped but not yet a paste. Add the drained dates, oats, melted coconut oil, and salt. Process until the mixture comes together and sticks when pressed. Press firmly and evenly into the bottom of a parchment-lined 8×8-inch pan. Freeze for 15 minutes while you make the filling.
- Make the filling: in a medium bowl, mix together the coconut oil, almond butter, agave nectar, and orange zest until smooth and well combined. Pour over the chilled crust and spread evenly. Freeze for 20–30 minutes until firm.
- Make the chocolate topping: melt the chocolate chips with the almond butter together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Spread evenly over the firm almond butter filling. Scatter chopped almonds over the top.
- Refrigerate until the chocolate layer is firm, then cut into small bars. Store in the fridge or freeze in zip-lock bags.
Notes
If the filling mixture is too stiff to pour, gently warm the coconut oil first so it loosens everything up. Let the chocolate topping firm up completely in the fridge before cutting — a sharp knife run under warm water makes clean cuts.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
Frequently Asked Questions
What can I substitute for Barney Butter almond butter in the No-Bake Almond Butter Bars?
You can use any other brand of almond butter or a different nut butter like peanut butter, but keep in mind it may alter the flavor slightly.
How do I prevent the chocolate topping from cracking when cutting the bars?
To avoid cracking, let the bars cool completely in the fridge before cutting, and use a sharp knife to make clean cuts.
Can I use a different sweetener instead of honey in the almond butter filling?
Yes, you can substitute honey with maple syrup or agave syrup for a vegan option, but it may change the texture slightly.
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