These gluten-free, vegan, and paleo no-bake chocolate almond butter bars are creamy, salty, and subtly sweet. The perfect make-ahead dessert for your next event - these are sure to be a crowd pleaser!
I used to love Reese's Peanut Butter Cups. Like love, love. I remember being so excited to go to the candy store with my dad and sisters after our Saturday morning dance classes every week. With so much to choose from, I could never pass up a pb cup. Especially the King Size - so much extra peanut buttery goodness. Neither could my dad. Guess that's something I got from him.
We loved them so much that when we visited Washington, D.C. one summer, we specifically planned to pass by Hershey's Chocolate World in Pennsylvania on the way home. There, we not only made our own chocolate bars, but we also picked up the iconic 1 lb Reese's Peanut Butter Cup. It was so big we cut it into slices for the whole family, and wow was it good.
Fast forward 15 years and I have now discovered that my body does not love peanut butter the way it once did. When I finally put together that peanuts belong to the legume family, it made sense why I was so large all the time after eating them. Legumes such as beans, chickpeas, lentils, and peanuts can be a big bloating culprit for many people. It was a sad farewell to the Reese's Peanut Butter Cups.
In come these bad boys - No Bake Chocolate Almond Butter Bars! These are not only the perfect quick & easy dessert recipe to make ahead and stash in your freezer, but they will satiate you and not leave you feeling bloated after eating. This recipe is gluten-free, dairy-free, vegan, paleo, and refined sugar-free.
What ingredients you need to make these No Bake Chocolate Almond Butter Bars:
With just 5 main ingredients, this recipe comes together quickly, and can be stored in the freezer for up to a week... if it lasts that long.
For the base
Almond Butter: It's in the name! We've gotta have almond butter here. A source of protein, fiber, and healthy fats, almond butter satiates your hunger while providing an ultra-creamy texture.
Cashew Butter: This is optional, but I actually prefer to use a mix of half almond butter and half cashew butter in this recipe. Cashew butter is another great source of fat and is quickly becoming one of my favourite nut butters. Its thick texture adds some stiffness to the bottom layer which makes the bars easier to hold and super decadent.
Maple Syrup: Being from Canada - I love my maple syrup. It is my preferred non-refined sweetener and adds a subtle caramel flavour to the bars.
Coconut Flour: To bind the wet ingredients together into a paste. I love coconut flour because of how absorbent it is. A little will really go a long way and it is one of the more cost-efficient grain-free flours on the market. You don't taste the coconut here, it simply binds the nut butters with the maple syrup to create a malleable dough-like consistency.
For the topping
Dark Chocolate: Dark or any dairy-free chocolate is a welcomed contrast to the richness of the nut butter base.
Optional (but recommended)
Coconut Oil: I typically use about 1 tablespoon of coconut oil mixed with my dark chocolate in the microwave to help the chocolate melt to a thinner consistency.
Flakey Sea Salt: Adds the perfect contrast to the soft and sweet chocolate almond butter bar. I love the slight crunch of the sea salt on top and really think it amplifies the entire dessert.
This no-bake recipe comes together in one bowl with no fancy equipment, and can sit in the freezer until about 10 minutes before you're ready to serve. Talk about convenience!
I hope you enjoy this decadent yet healthy and satiating dessert. Just one or two will do the trick. And hey - I won't judge you if this is your afternoon snack. You know I'm right there with you.
If you make these No Bake Chocolate Almond Butter Bars, be sure to tag me on instagram @livglutenfree! I can't wait for you to try them.
More Gluten-Free Desserts
No Bake Chocolate Almond Butter Bars
- ½ cup Almond Butter
- ½ cup Cashew Butter or could sub an additional ½ cup of Almond Butter
- ¼ cup Maple Syrup
- ½ cup Coconut Flour
- 1 cup Chopped Dark Chocolate or Chips
- 1 tablespoon Coconut Oil
- Pinch Flakey Sea Salt optional but delicious
- In a medium size bowl, mix together the almond butter with the cashew butter, maple syrup, and coconut flour. The mixture will be pretty thick.
- Line an 8x8 (or 9x9 for thinner bars) baking dish with parchment paper. With a spatula, spread the mixture in the pan to form one even layer. Freeze while you make the topping.
- In a microwave-safe medium size bowl, combine the dark chocolate and coconut oil. Microwave in 30 second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Spread the chocolate on top of the nut butter base. Freeze for at least an hour and up to one week.
- When ready to serve, take the bars out of the freezer. Let them sit for 10 minutes, cut into 16 squares, and sprinkle with flakey sea salt. Serve and enjoy!