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
Units
Scale
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.
- Category: Dessert