I first started making no-bake recipes because whenever I cook, I tend to eat half the batter before baking! And when a recipe has egg in it this isn’t the smartest idea. Does anyone else agree that the batter is the best part of a recipe?? With this No Bake Chocolate Almond Bar recipe you can indulge in the batter, guilt-free!
What You Will Need:
For the Almond Bake:
1 Cup Almond Butter (or other nut butter)
1/2 Cup Coconut Flour
1/4 Cup Coconut Sugar (or alternative natural sweetener)
For the Chocolate Spread:
1 Cup Vegan Chocolate Chips for melting
1/2 Cup Almond Butter (or other nut butter)
What You Will Do:
In a bowl, combine almond butter, coconut sugar, and coconut flour. Stir until totally mixed.
Line a 8″ square baking pan with parchment paper, and pour batter into the pan. Spread until the batter is even throughout.
Place in the refrigerator to cool.
In a separate bowl, melt your chocolate chips in the microwave. Add almond butter and mix!
Remove batter from the refrigerator, and pour chocolate over the batter. Spread evenly!
Place back in the refrigerator and cool for 1-2 hours before cutting.
Slice and serve!
For even firmer results, place in the freezer! You can also do a double chocolate layer and pour the chocolate spread under and on top of the almond batter.
NOTES:
This recipe can also be used to make peanut butter cups!
If you want to eat immediately, refrigerate and eat after an hour or two. But it will melt quick! For best results, FREEZE!!
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