These No-Bake Chocolate Almond Butter Bars are easy to make with just five ingredients and no baking necessary! You’ve got to sink your teeth into these rich gluten-free, paleo and vegan bars.
Have you ever had those super thick, Reese’s-like peanut butter bars, with a thin layer of chocolate on top? They are super-rich and SUPER chocolatey, with loads of peanut butter. Exactly what I’ve always dreamed of Reese’s being.
This type of bar is typically made with butter, peanut butter, and graham cracker crumbs…usually powdered sugar too. Definitely not health food, but holy cow. They’re so good. I used to make them all the time back in high school, always to rave reviews and big smiley faces.
Well, these No-Bake Chocolate Almond Butter Bars are pretty much the healthy almond butter version of those bars, and they are JUST as smile-inducing as the originals.
They couldn’t be simpler to make either, especially considering there is NO baking required, which makes it perfect for the summer months when we can’t bear to even look towards the oven. Just a few simple steps and a brief stint in the fridge to stint and these bars will be ready to be devoured.
Only five ingredients are necessary for these Chocolate Almond Butter Bars!
Obviously, the first and most important is almond butter. I like creamy, but if you want crunchy bits, go ahead with crunchy. I’ll also note that most kinds of nut butter would work here – use peanut butter for something more like the classic, or even go for pecan butter or cashew butter. Just make sure whatever you’re using is 100% nuts – no weird additives or sweeteners please.
I used maple syrup to sweeten, but honey or agave would also do the trick if you prefer the flavor of one to the others. We use coconut oil to hold the bars together. For flavor, I like using refined coconut oil here. Refined coconut oil doesn’t have any coconut flavor, so it lets the almond butter flavor really shine.
Coconut flour is also in the base – it helps gives the bars that Reese’s-like texture that graham cracker crumbs replicate in the original recipe and gives the bars a nice bite. On top of the base is chocolate, of course. We melt the chocolate with a little more almond butter. This helps the chocolate stay soft even after cooled.
You can prep these No-Bake Chocolate Almond Butter Bars within ten minutes, and have them ready to devour in a few hours after they’ve chilled. You won’t be able to resist these. No one can believe they’re gluten-free, paleo, refined sugar-free, dairy-free AND vegan. Enjoy! :)
If you can’t get enough of chocolate and almond butter, I’ve got you covered…
- Spread chocolate almond butter all over everything with this Chocolate Coconut Almond Butter!
- You only need FIVE ingredients to make these Flourless Chocolate Chip Almond Butter Cookies.
- Chocolate and almond butter for breakfast?! Yes please – try this Almond Chocolate Coconut Smoothie Bowl.
- These super easy Paleo and vegan Chocolate Almond Butter Thumbprint Cookies will become a staple in your house.
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Chocolate Almond Butter Bars (Paleo + Vegan)
These No Bake Chocolate Almond Butter Bars are easy to make with just five ingredients and no baking necessary! You’ve got to sink your teeth into these rich gluten free, paleo and vegan bars.
Ingredients
- 1 1/2 cups creamy almond butter
- 1/4 cup maple syrup you can also use honey
- 1/4 cup coconut flour
- 1/3 cup coconut oil melted
- 1/4 teaspoon kosher salt skip if your nut butter is salted
For the chocolate topping
- 4 oz. dark chocolate finely chopped
- 2 tablespoons creamy almond butter
Instructions
- Line a 8x8” pan with parchment paper and grease lightly with coconut oil; set aside.
- In a mixing bowl, stir together the almond butter, maple syrup, coconut flour, coconut oil and salt. Press evenly into the prepared pan. Place in the fridge.
- Combine the dark chocolate and almond butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the almond butter base and spread to cover the top. Place back in the fridge.
Let firm up for at least two hours before cutting into 16 bars and serving. Keep cool or they'll get melty since they have a coconut oil base.
Store tightly sealed in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
What you’ll need to have these bars in your mouth ASAP…
Bethany @ Athletic Avocado says
My aunt makes those reese bars all the time for family gatherings and I can’t stay away! The nut butter-chocolate combo had my heart and I cannot lie. These AB ones look just are good, and probably taste even better because they have no weird ingredients!
Rachel says
Yess they’re seriously so good, Bethany! You’ve got to try this version, they’re weirdly similar. Thanks for the love :)
Natalie R says
Holy Almond Butter & Chocolate, these look amazing. I love the flavor combo and seriously need to make these ASAP! Quick question – do you mix chopped chocolate + almond butter or chopped chocolate + coconut oil for the topping? The directions and ingredients each say something different :)
Rachel says
Hi Natalie, ah that is what happens when I change the recipe in the middle of making it, after I already wrote the recipe! I intended to use coconut oil and ended up using almond butter, so the instructions are correct, I’ll fix it now though. Thanks for pointing this out, I hope you love them! :)
Lucia Wright says
Ahhh seriously Rachel!! These look so good. And with peanut butter it would TOTALLY be like a Reese’s. Pinning!
Alex says
Love this recipe! Is there any way to sub the coconut flour with something? Maybe oat flour?
Rachel says
Hi Alex, I haven’t tried it with anything except coconut flour so I can’t make any guarantees. Oat flour might work, but almond flour might be a better tasting substitute, and you may want to increase the amount to 1/3 cup since coconut flour is so absorbent.
Medha @ Whisk & Shout says
These look amazing! I made a crunchy version of these recently and was just thinking about messing around to make a creamy version :) So yum- pinning!
Rachel says
Thanks so much Medha! They’re so tasty – I bet a crunchy version was fabulous!
Kayle (The Cooking Actress) says
omigosh yesss-I love those bars but I think I might like these even more!!!
cakespy says
My only question is…why are we not all eating these, at all times!?! They look. Incredible.
Bethany says
These bars look so delicious!
Jackie says
These look delish! Can you sub almond flour for coconut flour? Or would that change texture and taste?
Rachel says
Hi Jackie, it might change the texture a little bit but I think it would still work – I haven’t tested it though. You might want to up the amount to 1/3 cup, too.
Karly says
How simple can it get!? These looks so good- perfect for snack time or a sweet after dinner treat!
j says
can I use butter instead of coconut oil? thx!
Rachel says
Yes you can! Enjoy :)
Marissa Holloway says
Delicious! Can you provide me the nutritional breakdown for just the almond butter portion?
Thanks!!!
Samantha says
This recipe looks delicious! I did have a couple of questions though. What kind of dark chocolate do you use? Also, the recipe says to mix the chocolate and almond butter together and melt—is that right or is it just supposed to be chocolate for the topping? I’m hoping to make these on vacation!!!
Rachel says
Hi Samantha – I use Santa Barbara Chocolate coconut sugar sweetened dark chocolate. You can use the code BAKERITA for $10 off your order. And yes that is correct to mix the chocolate and almond butter together using the measurements for the chocolate topping.
Nicolle says
Do you know what (and how much) would be a good substitute for maple syrup to make it keto friendly?
Rachel says
Hi Nicole, I don’t use sugar substitutes very often but you could use something like a sugar-free maple syrup, or even a few drops of monk fruit or stevia. Hope this helps!
Madison says
Hi Rachel, I made this last night and loved it! However, I found that the bars melt pretty fast. To prevent them from melting or becoming gooey too quickly after taking them out of the fridge, what would you recommend?
Thanks!
Rachel says
Hi Madison, I always keep them stored in the fridge or freezer to prevent that! Since they’re coconut oil-based, they’ll melt at warm room temperatures and besides keeping them cool, not much can be done to prevent that!!