No Bake Paleo Chocolate Almond Butter Bars – Easy Paleo Dessert Recipe!
No Bake Paleo Chocolate Almond Butter Bars: this easy paleo dessert recipe yields deliciously thick no bake almond butter bars topped with velvety paleo chocolate. It’s the best quick & simple paleo sweets recipe! Dairy-Free, Gluten-Free, Healthy, Vegan, Refined Sugar-Free.
Servings: 16 squares or 32 rectangular bars
Equipment
Ingredients
Almond Butter Layer
- 1 cup natural unsalted almond butter or homemade almond butter
- ¼ cup + 2 tablespoons pure maple syrup
- ½ cup coconut flour
Paleo Chocolate Topping
- 1 cup vegan chocolate chips or chopped paleo chocolate
- ½ cup unsalted natural almond butter or homemade almond butter
Instructions
- Line an 8-inch square baking pan with parchment or wax paper. Clear some space in the freezer for this pan. Set aside at room temperature.
- Make the Almond Butter Layer: In a medium bowl, add Almond Butter Layer ingredients. Using a rubber spatula, stir and fold until thoroughly mixed and thickened, with no flour patches remaining.
- Transfer the almond butter mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer. Set aside.
- Make the Paleo Chocolate Topping: Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating, until smooth.
- Pour the chocolate mixture over the almond butter filling. Using a clean rubber spatula, smooth chocolate into an even layer. Tap the pan a few times to help even out the chocolate.
- Transfer pan to freezer. Freeze for 45-60 minutes, or until hardened. Remove from freezer and slice into 16 squares or 32 rectangular bars. Enjoy! Storing instructions below.
- Adapted from my Easy Vegan Chocolate Peanut Butter Bars (V, GF).
Notes
- Where to Buy Ingredients: Paleo Chocolate or Vegan Chocolate Chips | Coconut Flour | Unsalted Creamy Almond Butter | Pure Maple Syrup
- Storing Instructions: On the first day, store in the refrigerator--the topping needs to firm completely. Serve and enjoy within 1 hour. After the first day, you may store these bars in an airtight container at room temperature (1-2 weeks), refrigerator (1-2 weeks). Starting week 2, the bars are a bit drier (like Reese’s PB cup filling), but still delicious.
- Freezing Instructions: These bars freeze well. Store in an airtight container in the freezer for 1-2 months. Thaw at room temperature for about 10 minutes before enjoying.
- Recommended Tools: 8-inch Baking Pan | Unbleached Parchment Paper | 4oz Prep Bowls | My Favorite Knife