Chocolate Almond Butter Bars (No Bake, Vegan)
These no-bake Chocolate Almond Butter Bars combine a raw mocha crust, fluffy almond butter cream layer, and thin dark chocolate coating in a delicious vegan and plant-based friendly healthy dessert.
Servings: 9
Ingredients
Mocha Almond Crust
- 6 dates (soaked 30 minutes and drained)
- ½ c almond meal
- ½ c rolled oats
- 2 Tbsp cacao butter (or coconut oil), melted
- 1 Tbsp cocoa powder
- 1 tsp espresso powder
- ½ tsp vanilla extract
- ½ tsp cinnamon
Almond Butter Cream
- ½ c coconut cream
- ⅓ c almond butter
- ⅓ c almonds, coarsely chopped
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp almond extract
- pinch salt
Chocolate and Cinnamon Drizzle
- ½ c dark chocolate chips or bar vegan
- 2 tsp coconut oil, divided
- ¼ c cinnamon chips or bar (optional) vegan
- 1 Tbsp almond butter (optional)
- 2 Tbsp cacao nibs (optional)
Instructions
Mocha Almond Crust
- Line an 8" square pan with parchment paper and set aside. Chill the coconut cream or coconut milk in the fridge.
- Soak dates for 30 minutes before making the crust. Drain.
- Combine 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 crust into the bottom of the lined 8" square pan. Set aside while you prepare the almond butter cream layer.
Almond Butter Cream
- Remove the chilled coconut cream or coconut milk. Scoop out ½ cup of the cream (solid, top layer).
- Whisk together the coconut cream, almond butter, maple syrup, vanilla extract, almond extract and salt in a mixing bowl (you can also use a food processor). Fold in chopped almonds. Pour the almond butter cream over the mocha crust layer. Refrigerate at least 10 minutes.
Chocolate and Cinnamon Drizzle
- Bring a small sauce pot or a double boiler of water to a boil. Add 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 are melted, 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 to the fridge until you are ready to serve them. These bars are best served chilled. Enjoy!