Fudgy No-Bake Chocolate Almond Butter Bars

GFGluten Free

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These No-Bake Chocolate Almond Butter Bars are a dream! Made from only 7 ingredients, these healthy and creamy bars are Vegan, Paleo, & Refined Sugar-Free.

I’m a dessert year-round, every-night kind of girl. The day just doesn’t feel complete without a sweet treat to end it, right?

Well lately it’s been h-o-t and I have not been motivated to turn my oven on…which brings me to these Fudgy No-Bake Chocolate Almond Butter Bars. They’re melt-in-your-mouth creamy and made from only 7 healthy ingredients! These Vegan, Paleo, and Refined Sugar-Free treats need to be added to your must-make list ASAP.

close up photo of bite taken out of chocolate almond butter bar on white serving tray surrounded by other bars and almond butter on a spoon

INGREDIENTS IN CHOCOLATE ALMOND BUTTER BARS

These bars start with a softer chocolate almond base that’s covered in a fudgy almond filling, then topped off with some crunchy chocolate and sea salt. The salt is technically optional, but strongly recommended. Like most things on FMB, this recipe is made from simple and wholesome ingredients — but tastes just as indulgent as any other dessert!

ingredients for chocolate almond butter bars in small white bowls on stone background

Here’s what you’ll need:

  • Almond Flour & Cacao Powder, to make the softened chocolate shortbread base
  • Maple Syrup, to subtly sweeten the base and filling
  • Almond Butter, to make our dreamy mind-blowing fudge
  • Refined Coconut Oil, to help firm the fudge layer (see the recipe notes for an Oil-Free version!)
  • Vanilla, to make things more floral and sweet
  • Dark Chocolate, for our crunchy chocolate coating
  • Sea Salt, to add some crunch and enhance the overall flavor of these bars

HOW TO MAKE CHOCOLATE ALMOND BUTTER BARS3 steps to making no bake chocolate almond butter bars in baking pan

  1. First, line a 8×3″ baking pan with parchment paper
  2. Mix the base ingredients together, then freeze for 10 minutes
  3. Combine the creamy almond “fudge” layer, then pour over the base and freeze
  4. Finally, top with melted chocolate and sea salt, then freeze until firm!

sliced almond butter bars on white serving tray topped with flaky sea salt

I cut my Chocolate Almond Butter Bars into 18 smaller squares to make perfect two-bite snacks. You can also cut them into longer bars or larger squares, because odds are you’ll want more than just one. Whatever if that feels right to you, my friend.

These bars are best served chilled, as they’ll soften too much when left at room temperature for too long. You can store them in the fridge for more of a fudgy consistency, or in the freezer if you like them firmer!

sliced no bake almond butter bars on white speckled plate

Honestly, I’ve been enjoying these bars as a pre-lunch and/or post-lunch snack…in addition to dessert. They’re just too dang good! The combination of almond butter and chocolate always satisfies my dessert cravings, but having the two combined in an irresistible healthy treat? Now that’s next level.

stack of 3 almond butter bars with bite taken out of top bar on white background

LOOKING FOR MORE NO-BAKE DESSERTS?

You’ll also love this No-Bake Chocolate Raspberry Tart, these No-Bake Vegan Cosmic Brownies, and these Healthy Vegan Snickers!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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No-Bake Chocolate Almond Butter Bars

These No-Bake Chocolate Almond Butter Bars are a dream! Made from only 7 ingredients, these healthy and creamy bars are Vegan, Paleo, & Refined Sugar-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 1 hour
  • Cook Time: 0 Minutes
  • Total Time: 1 hour
  • Yield: 18 bars 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

For the Chocolate Base Layer:

For the Almond Butter Filling:

For the Chocolate Top:

  • 3 ounces (85 g) high-quality dairy-free dark chocolate*, chopped
  • 1 teaspoon refined coconut oil (Optional; this makes the chocolate easier to pour)
  • Maldon salt or other flaked salt, for garnish

Instructions

  1. Prep: Line a 8″x3″ loaf pan with parchment paper. Make sure there is extra paper hanging over two sides of the pan, to make the bars easier to remove (see blog post photos for reference).
  2. Base Layer: Whisk the almond flour, cacao powder, and a pinch of salt together in a medium bowl. Pour in the maple syrup, then begin mixing with a spatula. Mix until all of the flour has absorbed the maple syrup and the dough sticks together when pinched; you may need to switch to your hands at some point. Transfer the base layer to the lined pan and use a damp spatula or fingertips to evenly press the dough into the base; place in the freezer for 10 minutes while you prepare the filling.
  3. Almond Butter Layer: Whisk the almond butter, maple syrup, vanilla, and salt together in a separate medium bowl. Add the melted coconut oil once combined and mix until completely incorporated – the filling will begin to stick to the sides of the bowl, but still be runny. Pour this mixture into the lined pan over the base layer, using a spatula to smooth out the top. Return the pan to the freezer and freeze for at least 10 minutes.
  4. Chocolate Layer: add the dark chocolate and coconut oil (if using) to a microwave-safe bowl and microwave for 60 seconds; remove from the oven and use a clean and dry spatula to stir the chocolate and oil together until all pieces of chocolate have completely melted. Pour the melted chocolate mixture over the almond butter mixture. You can use a spatula to spread it around but it should still be quite runny, so you can also gently shake the pan back and forth to help it spread evenly. Sprinkle Maldon salt over the melted chocolate, then place in the freezer for 30 minutes, or until the bars have hardened.
  5. Slice: Run a sharp knife along the un-lined edges of the pan, then grab the two “flaps” of parchment paper to remove the bars and transfer to a cutting board. Use a sharp, clean knife to slice the bars into 18 even pieces, or as desired. To prevent the chocolate layer from cracking I have found it easiest to use a knife to “score” the top chocolate layer first; once you have made shallow grooves in the chocolate it is easier to cut all the way through the bar.
  6. Serve: as desired; these bars will soften over time at room temperature and are best served slightly chilled. Store leftovers in an airtight container in the fridge for a fudgy texture, or in the freezer for a firmer bar.

Notes

  • Coconut Oil: I recommend using refined coconut oil because it is flavorless – if you use virgin or raw coconut oil these bars will have a coconut flavor to them. To keep this recipe oil-free you can substitute the coconut oil with coconut butter. The bars still taste great this way, but they have a distinct coconut flavor and the almond butter filling is a little harder to spread evenly.
  • Chocolate: I recommend using a chocolate bar over chocolate chips in this recipe because chocolate chips are made with wax and do not melt as smoothly. I used a strong 88% dark chocolate, but if you prefer your bars to be sweeter you can use a bar with a lower cacao percentage.
  • Other Substitutions: I have not tested any substitutions for almond flour. Maple syrup can be replaced with any other liquid sweetener of choice. Almond butter can also be replaced for any nut or seed butter of choice – the thicker the butter, the thicker the bars will be

Keywords: almond butter bars, healthy almond butter bars, almond butter dessert recipe, vegan dessert recipes, paleo almond butter bars, vegan almond butter bars, no bake almond butter bars, almond butter fudge bars

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

    1. I dont think that would work, you could try making a date paste with some water, but again that would change the final texture

  1. These were quick to make and so yummy! I used regular (all-purpose) flour, toasted in the oven for 5 minutes to make it safe to eat, and added a splash of almond milk to moisten (since it’s drier than almond flour). I also halved the middle/filling portion of the recipe because I didn’t want to part with a whole cup of almond butter. I love the result! Extra-chocolatey 🙂

  2. Loved these bars! Very much like fudge but with almond and chocolate plus vanilla flavors. Yummy and really pretty easy to make. Not sure how long they will last in my fridge, but I’m going to try to discipline myself to one per day.

    1. Hey there! Out of personal philosophy we don’t calculate calories or nutritional info but you can use Cronometer to find out that info on any recipe!

  3. These were so yummy and a lot easier to make than I was expecting. The perfect dessert to have throughout the week!!

  4. These are so delicious and were a hit with my friends (both vegan and non vegan)! They didn’t take long to make and I love how you can make it a day or two ahead of time and just store them in the freezer. I doubled the batch because I was using a larger pan and wanted more. I will definitely make many more batches of these.

    1. And in the freezer they’ll last quite a while! That is if you can leave them alone for that long.

  5. Oh my goodness, these look absolutely marvellous, Caitlin! I feel like a snack right now so I’m definitely drooling over these pictures. Thanks for the recipe!