Almond Butter Chocolate Bars

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These almond butter chocolate bars fit the bill perfectly whether you're looking for a quick no-bake slice, a post-workout treat, or a sweet finish to your meal.

Course Dessert

Cuisine American

Keyword almond butter, rice krispies

Prep Time 15

Cook Time 5

Total Time 20

Calories 5081kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

Nutrition