These no-bake Chocolate Almond Butter Bars are a decadent dessert that is vegan, plant-based, and vegetarian friendly. These bars start off with a raw mocha crust made from dates, almond meal, oats, espresso powder and cocoa. Next comes a dreamy almond butter cream layer, crafted from a mixture of coconut cream, almond butter, maple syrup and chopped almonds for an added crunch. And lastly is a thin, turtle shell coating of dark chocolate and (optional) cinnamon chip drizzle, topped with crunchy cacao nibs.

The end result is a delicious contrast of creamy and crunchy.

And what’s best about this recipe is that it is no-bake with a total of 20 minutes chilling time. This is a dessert you can feel good about enjoying. It’s guilt-free decadence.

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Close up shot of four Mocha Almond Butter Crunch Bars stacked on a plate.

Why You’ll LOVE These Chocolate Almond Butter Bars

No-Bake: One of the best things about this recipe is that no oven is required. The layers are quick to throw together and just require 20 minutes of total chilling time.

Flavor Combination: Between the mocha almond crust, sweet almond butter cream layer, and bitter-sweet dark chocolate coating, there are a ton of delicious flavors at play in this recipe. And they work really well together.

Contrasting Textures: I really love the contrast between the light, fluffy almond butter cream layer and the crunch from the almonds, dark chocolate coating, and cacao nib topping.

Plant-Based/Vegan/Vegetarian: This recipe is plant-based, vegan, and vegetarian. Plus, it can easily be modified to fit a keto and/or paleo diet as well.

Healthier Dessert: I’ve been on a mission to make healthier desserts for awhile now, especially as we enter the holiday season and march steadily towards the New Year. What’s great about this recipe is that it is refined sugar free, dairy free, uses healthier plant-based fats (almonds, coconut cream, coconut oil, cacao butter), and is made from simple, wholesome ingredients.

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Key Ingredients for This Recipe

There are some key ingredients to call out in this recipe that you’ll want to make sure you have on hand.

Healthy Fats

Almond butter. We highly suggest that you craft your own homemade almond butter for this recipe, like our fan-favorite Almond Butter or Snickerdoodle Nut Butter. Making your own is super easy and it ensures that it is made without added oils, sugars or excess salt. You can also grab a jar from the store, but you should aim for freshly ground butters or pick up cleaner varieties, like Artisana and Spread the Love, or even RX (this one has some cleaner additives and added protein and is yummy).

Coconut cream. We use Thai Kitchen coconut cream on repeat because it is one of the best easily available brands. You can use coconut cream or chilled full fat coconut milk and skim the cream layer off of the top. Either works.

Coconut oil. There are a lot of coconut oil options out there. You can use either refined coconut oil or virgin coconut oil. The difference is that refined coconut oil is neutral in flavor (aka doesn’t taste like coconut), while virgin or raw coconut oil leaved a hint of coconut. I’ve tried both and honestly I like it either way. It’s a very subtle hint of coconut.

Natural Sweeteners

Dates. Pitted medjool dates are the best for this recipe. They’re going to help the raw crust stick together, while adding natural, plant-based sweetness.

Maple Syrup. The other sweetener of choice in this recipe is maple syrup. We’re talking PURE 100% Grade-A natural maple syrup that comes from sap and is bottled in heavy glass jars or amber jugs, not Aunt Jemima’s butter-flavored syrup.

Other Key Ingredients

Espresso powder. A good espresso powder will enhance the chocolatey flavor of the crust, as well as lend a subtle coffee flavor that pairs deliciously with the almond butter cream. Espresso powder should be the only listed ingredient on the label and is NOT the same as instant coffee blends (these usually have milk and sweetener additives). We like King Arthur’s, Anthony’s, or Medaglia D’Oro (easy to find in most Walmart and Kroger stores).

Vegan dark chocolate. To keep this recipe 100% vegan and plant-based friendly, we recommend using vegan dark chocolate and (optional) vegan cinnamon chips. We love Lily’s dark chocolate chips and pumpkin spice chips for this recipe, which is vegan friendly and uses stevia as a sweetener. We’ve also used Hershey’s cinnamon chips in a pinch (not vegan friendly).

How to Make Chocolate Almond Butter Bars

Mocha Almond Crust

Line an 8″ square pan with parchment paper and set aside. Chill the coconut cream or coconut milk (this will help the fatty cream layer separate out at the top of the can).

Soak the dates for 30 minutes before making the crust. Drain.

Combine the soaked and drained dates, almond meal (or whole almonds), oats, melted cacao butter, cocoa powder, espresso powder, vanilla extract, and cinnamon in a food processor (or blender). Process for 30 seconds to 1 minute, or until a fine wet crumble forms. The crust will be fairly loose and only slightly wet.

Press the crust into the bottom of the lined 8″ square pan. Set aside while you prepare the almond butter cream layer.

Mocha almond crust ingredients in food processor

Processed mocha almond crust in food processor.

Mocha almond crust pressed into 8 inch baking dish.

Almond Butter Cream

Remove the coconut cream or coconut milk from the fridge. Scoop out 1/2 cup of the coconut cream and add it to a large mixing bowl. The cream is the solid layer that has formed at the top. Scoop it out and leave behind the white liquid. You can use it in another recipe or save it for a smoothie. Make sure you use it within 5 to 7 days, before it spoils.

Whisk together the coconut cream, almond butter, maple syrup, vanilla extract, almond extract and salt in a bowl. Depending on how thick the almond butter is, you may want to use a handheld mixer or food processor. Fold in the chopped almonds. Pour the cream layer over the mocha crust. Then, refrigerate at least 10 minutes.

Almond butter cream layer in food processor.

Almond butter cream layered on top of mocah almond crust.

Dark Chocolate Coating and Cinnamon Drizzle

While the almond butter cream layer chills, bring a small sauce pot or a double boiler of water to a boil. Add dark chocolate or dark chocolate chips to the top boiler or a heat-safe bowl (glass or stainless steel). Let the chips melt gradually, whisking regularly. Stir in 1 teaspoon of coconut oil, whisking thoroughly to incorporate. Remove from heat and allow to cool slightly.

Pour the melted dark chocolate onto the almond butter cream layer and spread evenly using a spatula. Place in the freezer for 10 minutes to harden.

Repeat the double boiler process with the cinnamon chips, if desired. Once the chips melt, stir in 1 tablespoon of almond butter and ½ teaspoon of coconut oil and whisk thoroughly. Drizzle the cinnamon-almond mixture on the frozen chocolate layer, using a sweeping motion with the whisk.

If desired, sprinkle cacao nibs over the cinnamon almond drizzle. Place the bars in the freezer another 10 minutes to harden. Then transfer the bars to the fridge until you are ready to serve them. These Chocolate Almond Butter Bars are best served chilled. Enjoy!

Close up shot of chilled chocolate almond butter bars in an 8 inch pan.

Let us know what you think about this recipe for Chocolate Almond Butter Bars by dropping a comment and/or review below. We love to hear from you. And be sure to tag us in your creations on instagram using @sticksscratchkitchen and #sticksscratchkitchen.

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