Have you ever had those super thick, Reese’s-like peanut butter bars, with a thin layer of chocolate on top? They’re super rich and SUPER chocolatey, with loads of peanut butter – the way I always dreamed of a Reese’s being.

They’re usually made with butter, peanut butter, and graham cracker crumbs…usually powdered sugar too. Definitely not a 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 necessary! 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 nut butters 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. Coconut oil helps hold the bars together after they’re chilled, and 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.


  • 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


  1. Line a 8x8” pan with parchment paper and grease lightly with coconut oil; set aside.
  2. 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.
  3. .........................................

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