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Almond Butter Chocolate Crispy Bars

September 14, 2018 by Samantha Leave a Comment

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It’s nearly the weekend and I hope I get you inspired to get baking with these Almond Butter Crispy Chocolate Bars! Seriously, this recipe is really, really delicious!

This is a no-bake, gluten free and vegan slice. So this is going to appeal to so many of you, I hope! The base is a crunchy almond butter texture, really yummy, the topping a simple made from scratch soft chocolate topping. I usually go for the melted dark chocolate block but for this recipe, a softer chocolate topping is fantastic!

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Almond-butter-crispy-chocolate-bars-gluten-free-vegan-no-bake-easy-delicious-7

Healthy
Easy
Snack Worthy
Gluten Free
Dairy Free
No-Bake
Vegan

Are all those attributes enough to win you over? I bet they’re!

Almond-butter-crispy-chocolate-bars-gluten-free-vegan-no-bake-easy-delicious

Almond-butter-crispy-chocolate-bars-gluten-free-vegan-no-bake-easy-delicious-2

I’ve been snacking on this almond crispy slice all week, even choosing it over my carrot cake loaf I shared with you earlier in the week, hard to believe? Well once you get your hands on a slice of these bars, you will know exactly what I’m talking about! Ready to give it a try?

Hope you enjoy and have a wonderful weekend ahead!

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Almond Butter Crispy Chocolate Bars

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Author Samantha

Ingredients

Base

  • 1 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 cup desiccated coconut
  • 2 cups rice puff cereal gluten free

Chocolate Topping

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1 Tbsp maple syrup
  • 1/2 cup flaked almonds
US Customary - Metric

Instructions

Base

  1. Line a 8” x 8“ square baking pan with parchment paper, set aside.
  2. In a medium sized pot over low-medium heat, add almond butter, maple syrup and coconut oil, mix to combine.
  3. Gently heat mixture until almond butter has completely melted down and smooth.
  4. Remove from heat and stir through desiccated coconut.
  5. Add rice puffs 1 cup at a time, mixing well after each addition.
  6. Pour mixture into lined baking pan and place in the refrigerator.
  7. Make topping whilst base is setting.

Chocolate Topping

  1. Half fill a small pot with water and put over a medium heat.
  2. Place a medium-large heat proof bowl over the pot.
  3. Add coconut oil and melt down. Once completely melted, stir through maple syrup and cocoa powder until well combined and smooth.
  4. Remove from heat.
  5. Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
  6. Refrigerate for a further 1-2 hours or until topping has firmed up. Half way through refrigerating, just as it’s starting set, sprinkle over flaked almonds.
  7. Remove from pan and slice into squares.
  8. Enjoy!

Recipe Notes

tore in an airtight container, refrigerated, for 1 week - 10 days.

Filed Under: All Recipes, Slices & Bars, Sweets, Vegan Tagged With: bars, dairy free, gluten free, no bake, slices, vegan

Previous Post: « Carrot Cake Loaf & Cream Cheese Frosting
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