Almond Butter Chocolate Bars
When I’m looking for easy slice recipes, these Almond Butter Chocolate Bars is one of my favorites! They’re both gluten-free and vegan with a soft chocolate almond topping!
They’re a lunchbox-friendly treat, ideal for both kids and adults!
Almond Butter Chocolate Bars
These almond butter chocolate bars fit the bill perfectly whether you’re looking for a quick no-bake slice, a healthy post-workout bar, or a sweet finish to your meal.
The beauty of these almond bars lies in their simplicity. With just a few ingredients, you can whip up a batch of no-bake chocolate bars in no time.
The combination of the natural richness of almond butter and the sweetness of chocolate makes these bars irresistible and the perfect dessert bar.
The texture of the base of these no-bake almond butter bars is a key highlight, featuring a satisfying thanks to gluten-free Rice Krispies, making them a healthier alternative to the beloved crispy chocolate bars.
Can I use a different nut butter instead of almond butter?
Absolutely! You can substitute almond butter with other varieties of nut butter such as peanut or cashew butter. Each will bring a unique flavor to the bars.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Almond Butter: If you want your bars to be gluten and dairy-free, make sure your almond butter is gluten-free and vegan-friendly. Using natural almond butter without added flavors, sweeteners or additives produces the best results.
- Extra Virgin Cold Pressed Coconut Oil: Do not use coconut MCT oil as we need it to turn solid at room temperature for the bars to set properly.
- Rice Krispies: Are also known as Rice Bubbles in Australia. To ensure your bars are gluten-free, double-check the Rice Krispies ingredient list for any added gluten.
- Sliced Almonds: Are also known as flaked almonds. Use either blanched or with the skin on.
How to Make Almond Butter Chocolate Bars (with photos)
A full and detailed recipe card is at the bottom of this post.
Combine Ingredients: Add almond butter, maple syrup, and coconut oil in a medium-sized saucepan.
Heat Mixture: Melt over low-medium heat until almond butter has turned smooth and it’s combined with the melted oil and syrup. You will need to mix it well with a wooden spoon.
Add Coconut & Rice Krispies: Remove from the heat and stir through the desiccated coconut. Add the Rice Krispies, 1 cup at a time, mixing well after each addition.
Set Base: Pour the mixture into the lined baking pan and refrigerate. Begin making the chocolate topping while the base is setting.
Prepare Water Bath: Half fill a small pot with water and heat over medium heat on the stovetop. Place a medium-large heatproof bowl over the pot.
Melt Ingredients: Add coconut oil, cocoa powder and maple syrup to the bowl and melt completely over low-medium heat, using a whisk to combine, no lumps of cocoa should remain.
Finish Topping: Remove from the heat. Take the base from the refrigerator and pour the chocolate over it, evening it out with a rubber spatula.
Set: Refrigerate for 1-2 hours or until the topping firms up. Halfway through, as it starts to set, sprinkle flaked almonds on top. Once set, remove from the pan and slice into squares. Enjoy!
Expert Tips
- Pressed Base: Firmly press the base mixture into your lined tin. Don’t leave any parts loose otherwise, the bars will crumble.
- Chill Before Cutting: Allow the bars to set in the fridge until firm. This makes cutting cleaner and easier and prevents the bars from crumbling.
Are these almond butter bars gluten-free?
Yes, as long as you use gluten-free rice puff cereal, these almond chocolate bars are gluten-free.
Can I use something other than flaked almonds for the topping?
Absolutely! Chopped nuts, seeds, or even dried fruit make great alternatives.
How do I achieve a smooth chocolate topping?
Ensure that the coconut oil is fully melted and whisk it well with the cocoa powder and maple syrup to avoid lumps.
Storage Instructions
Store: In an airtight container refrigerated for 1 week – 10 days.
Freeze: Place the bars in freezer-friendly zip-lock bags or an airtight container. Label with the date freeze for 2-3 months. Thaw the bars in the fridge overnight or at room temperature for several hours until softened.
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Almond Butter Chocolate Bars
Ingredients
Base
- 1 cup natural almond butter
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 1 cup desiccated coconut
- 2 cups Rice Krispies
Chocolate Topping
- 1/2 cup coconut oil
- 1/2 cup natural unsweetened cocoa powder
- 1 Tbsp pure maple syrup
- 1/2 cup flaked almonds
Instructions
Base
- Line Baking Pan: Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- Combine Ingredients: Add almond butter, maple syrup, and coconut oil in a medium-sized saucepan.
- Heat Mixture: Melt over a low-medium heat until almond butter has turned smooth and it’s combined with the melted oil and syrup. You will need to mix it well with a wooden spoon.
- Add Coconut: Remove from the heat and stir through the desiccated coconut.
- Incorporate Rice Puffs: Add rice puffs, 1 cup at a time, mixing well after each addition.
- Set Base: Pour the mixture into the lined baking pan and refrigerate. Begin making the chocolate topping while the base is setting.
Chocolate Topping
- Prepare Water Bath: Half- fill a small pot with water and heat over medium heat on the stovetop. Place a medium-large heatproof bowl over the pot.
- Melt Ingredients: Add coconut oil, cocoa powder and maple syrup to the bowl and melt completely over low-medium heat, using a whisk to combine, no lumps of cocoa should remain.
- Finish Topping: Remove from the heat. Take the base from the refrigerator and pour the chocolate over it, evening it out with a rubber spatula.
- Refrigerate to Set: Refrigerate for 1-2 hours or until the topping firms up. Halfway through, as it starts to set, sprinkle flaked almonds on top.
- Final Steps: Once set, remove from the pan and slice into squares. Enjoy!
Notes
- Store: In an airtight container refrigerated for 1 week – 10 days.
- Freeze: Place the bars in freezer-friendly zip-lock bags or an airtight container. Label with the date freeze for 2-3 months. Thaw the bars in the fridge overnight or at room temperature for several hours until softened.