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Chocolate Almond Butter Bars

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Easy no-bake bars with a fudgy almond flour base, creamy almond butter filling, and a rich dark chocolate topping.

Ingredients

Scale
  • 3/4 cup almond flour
  • 3 tablespoons cocoa or cacao powder
  • Pinch of salt
  • 3 tablespoons grade A maple syrup at room temperature
  • 1 cup almond butter unsalted
  • 1/4 cup grade A maple syrup at room temperature
  • 1/4 cup refined coconut oil* melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt omit if nut butter is salted
  • 3 ounces high-quality dairy-free dark chocolate* chopped
  • 1 teaspoon refined coconut oil Optional; this makes the chocolate easier to pour
  • Flaky salt for garnish

Instructions

  1. Line an 8"x3" loaf pan with parchment paper, leaving extra paper hanging over two sides.
  2. Whisk the almond flour, cacao powder, and a pinch of salt together in a medium bowl.
  3. Pour in 3 tablespoons of maple syrup.
  4. Mix with a spatula until all the flour has absorbed the maple syrup and the dough sticks together when pinched.
  5. Transfer the base mixture to the lined pan.
  6. Use a damp spatula or your fingertips to evenly press the dough into the base of the pan.
  7. Place the pan in the freezer.
  8. In a separate medium bowl, use a spatula to mix the almond butter, 1/4 cup maple syrup, vanilla, and 1/4 teaspoon fine sea salt together.
  9. Once combined, add the melted and cooled 1/4 cup refined coconut oil.
  10. Mix until the coconut oil is completely incorporated and the filling is smooth.
  11. Pour the almond butter mixture over the base layer in the lined pan.
  12. Use a spatula to smooth out the top of the almond butter layer.
  13. Return the pan to the freezer.
  14. Add the chopped dark chocolate and 1 teaspoon refined coconut oil (if using) to a microwave-safe bowl.
  15. Microwave for 60 seconds.
  16. Remove from the microwave and stir with a clean, dry spatula until all chocolate pieces have completely melted and the mixture is smooth.
  17. Pour the melted chocolate mixture over the almond butter layer.
  18. Gently shake the pan back and forth to help the chocolate spread evenly, or use a spatula.
  19. Sprinkle flaky salt over the melted chocolate.
  20. Place the pan in the freezer for at least 30 minutes, or until the bars have hardened.
  21. Run a sharp knife along the un-lined edges of the pan.
  22. Grab the two parchment paper "flaps" to lift and remove the bars from the pan.
  23. Transfer the bars to a cutting board.
  24. Use a sharp, clean knife to slice the bars into 12-18 even pieces.
  25. For cleaner cuts, run the knife under hot water and wipe it off between cuts.
  26. To prevent the chocolate layer from cracking, score the top chocolate layer first with shallow grooves before cutting all the way through the bar.

Notes

Ensure all maple syrup and coconut oil are at room temperature for best mixing.
A damp spatula helps press the base layer evenly without sticking.
Score the chocolate layer before cutting to prevent cracking.
For the cleanest cuts, warm your knife under hot water and wipe it dry between slices.

Nutrition

Find it online: https://pinchofwarmthbakes.com/chocolate-almond-butter-bars/