Almond Butter Bars

These Almond Butter Bars are sweet, chewy, and chocolatey. They are gluten-free and vegan and easy to make.

They are even better the second day, once the almond butter layer has completely set.

How to make Almond Butter Bars:

Preheat the oven to 350 degrees F. Line an 8×8 pan with parchment paper. Mix together almond flour, melted coconut oil, maple syrup, and vanilla extract. Then press the crust mixture into the pan. Bake for 10-11 minutes, or until the edges are golden brown. Set the crust aside to cool.

While the crust is cooling, start the almond butter layer. In a small pot, add almond butter, coconut oil, and maple syrup. Mix together. Heat the mixture on low heat for about 2 minutes, stirring frequently. Once combined, pour mixture on top of the slightly cooled crust.

Refrigerate for an hour or more. The almond butter layer should be solid.

Once solid, melt dark chocolate with coconut oil. Pour on top and spread evenly.

Refrigerate again for the chocolate to harden.

Once the chocolate has hardened, cut and enjoy!

Almond Butter Bars

These Almond Butter Bars are delicious, chocolatey, and gluten-free and vegan!

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Cook Time 15 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 25 squares

Ingredients

  

Crust

• 1 1/2 cups Almond flour
• 3 tbsp Coconut oil melted
• 2 tbsp Maple syrup
• 1 tsp Vanilla extract

Almond Butter Layer

• 1 cup Almond butter *
• 2/3 cup Coconut oil
• 2/3 cup Maple syrup

Chocolate Layer

• 1 cup Dairy free chocolate
• 1 tbsp Coconut oil

Instructions

 

• Preheat oven to 350 degrees F (177 degrees C).
• Line 8×8 pan with parchment paper (or grease pan).
• Mix together almond flour, melted coconut oil, maple syrup, and vanilla extract. Press crust mixture into pan.
• Bake for 10-11 minutes, or until the edges are golden brown. Set aside to cool.
• In a small pot, add almond butter, coconut oil, and maple syrup. Heat mixture on low heat for about 2 minutes, stirring frequently.
• Once combined, pour mixture on top of cooled crust.
• Refrigerate for an hour or more. The almond butter layer should be solid.
• Once solid, melt dairy-free chocolate with coconut oil. Pour on top of almond butter layer and spread evenly.
• Refrigerate again for about 30 minutes, or until the chocolate has hardened.
• Cut and enjoy!

Notes

*Can use any type of nut butter (or tahini for a nut free version). 

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