Chocolate Almond Butter Bars
These chocolate almond butter bars are a no-cook snack that’s kid-approved, and easy to make! This version is paleo and can be made AIP.
Chocolate Almond Butter Bars
If you love peanut butter everything, you’re going to love these chocolate almond butter bars! They’re nutty, sweet, and incredibly easy to make. I’m not kidding when I said that my one-year-old helped me make these bars! They’re just that easy. Simply mix the ingredients together for the base of the bars, melt the chocolate, set it in the fridge, and finish with salt. It doesn’t get much easier than that for a snack that you’ll love to eat, and love to share!
The Ingredients Needed for Almond Butter Bars
- Almond butter.
- Almond flour. I like to use the brand Bob’s Red Mill.
- Coconut flour. I recommend using Anthony’s Coconut Flour.
- Coconut oil.
- Maple syrup.
- Vanilla extract.
- Cinnamon.
- Dairy-free chocolate chips. I use the brand Enjoy Life.
How to make Chocolate Almond Butter Bars
- Combine all of the ingredients for the base of the almond butter bars in a large bowl. Stir well to thoroughly combine until the mixture is firm but still creamy and spreadable.
- Spread the almond butter base into the baking pan, and evenly flatten with a silicone spatula.
- Prepare the topping. Melt the dairy-free chocolate chips, coconut oil, and almond butter together until fully liquid.
- Pour the chocolate mixture over the base of the bars until evenly coated. Transfer to the fridge and allow to set for 3 hours (or overnight).
- Top the bars with flakey salt and slice into 9 large bars, or smaller bite-sized bars. Keep chilled, or store in the freezer.
How do you make these bars AIP?
- Use tigernut butter instead of almond butter
- Use tigernut flour instead of almond flour
- Use homemade carob chips instead of chocolate
What almond butter should you use for these almond butter bars?
You can really use any almond butter of your choice, but I’m a big fan of Barney Butter!
Can you freeze these bars?
Yes! They’re amazing in the freezer. Freeze them in a freezer-safe bag for a little snack whenever you want it!
Are these bars good on the go?
The chocolate can melt easily, so you definitely want to keep these bars chilled. If you’re trying to transport them, my advice is to freeze them first, and then keep them chilled with an ice pack.
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Chocolate Almond Butter Bars
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 9 servings 1x
- Category: Treats
- Method: No-bake
- Diet: Gluten Free
Ingredients
For the base of the bars
- 1 1/2 cup almond butter
- 3/4 cup almond flour
- 2 1/2 tbsp coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 tsp vanilla extract
- 1 tsp cinnamon
For the chocolate coating
- 1/2 cup dairy-free chocolate chips (I use the brand enjoy life)
- 1 tbsp coconut oil
- 2 tbsp almond butter
- Flakey salt to finish
Instructions
- Line an 8×8″ baking pan with parchment paper and lightly grease with oil.
- Using a large bowl, combine all of the ingredients for the base of the almond butter bars. Stir well to thoroughly combine until the flours are incorporated and the mixture is firm but still creamy and spreadable.
- Spread the almond butter base into the baking pan, and evenly flatten with a silicone spatula.
- Using the method of your choice (I prefer a double boiler method) melt the dairy-free chocolate chips, coconut oil, and almond butter together until fully liquid.
- Pour the chocolate mixture over the base of the bars until evenly coated. Transfer to the fridge and allow to set for 3 hours (or overnight).
- Top the bars with flakey salt and slice into 9 large bars, or smaller bite-sized bars. Keep chilled, or store in the freezer.
Notes
How do you make these bars AIP?
- Use tigernut butter instead of almond butter
- Use tigernut flour instead of almond flour
- Use homemade carob chips instead of chocolate
Nutrition
- Serving Size: 1 bar
- Calories: 409
- Fat: 32.5g
- Carbohydrates: 16.9g
- Fiber: 5.5g
- Protein: 10.5g
I made these a couple of days ago and they are very good! I have been experimenting with Anthony’s brand Tiger Nut flour so used 1/4 cup of that with 1/2 cup Bob’s Red Mill blanched fine almond flour and it worked well. The Tiger Nut flour can have a gritty taste (at least the Anthony’s brand as that is the only one I’ve tried) so think this proportion was good (vs. using all Tiger Nut flour). The only other thing I’ll adjust next time is to experiment with making the base of the bars thinner so will try 1/2 batch of the base with 1 batch of the chocolate coating. Thanks for a great recipe!
These look so good! Do you think there might be a way to substitute the coconut flour?
The coconut flour is pretty necessary to balance out the moisture absorption so you’d have to rework the ratios if you tried something like tigernut flour or oat flour in it’s place.