Imagine sinking your teeth into a decadent, chocolatey treat that's not just mind-blowingly delicious, but also completely guilt-free! These Homemade No Bake Almond Joy Bars are about to revolutionize your snacking experience, offering a perfect blend of rich chocolate, creamy coconut, and crunchy almonds - all while being paleo, vegan, and gluten-free. In just 15 minutes of prep time, you'll create a dessert that looks like it came straight from a gourmet bakery, but with the nutritional profile of a health food.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Paleo
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips (dairy-free)
- 1/4 cup whole almonds
Instructions
- Prepare a 8x8 inch square baking pan by lining it with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- In a medium mixing bowl, combine almond flour, unsweetened shredded coconut, and sea salt. Mix thoroughly to ensure even distribution of ingredients.
- Melt coconut oil in a small saucepan over low heat or in the microwave until completely liquid. Remove from heat and stir in maple syrup and vanilla extract.
- Pour the liquid mixture into the dry ingredients and mix well until a cohesive dough forms. The mixture should be slightly sticky and hold together when pressed.
- Transfer the mixture into the prepared pan and press firmly and evenly using the back of a spatula or your hands to create a compact base layer.
- Place the pan in the refrigerator for 10 minutes to allow the base to firm up slightly.
- While the base chills, melt the dairy-free dark chocolate chips using a double boiler or microwave, stirring until smooth and completely melted.
- Remove the pan from the refrigerator and pour the melted chocolate evenly over the coconut base.
- Immediately sprinkle whole almonds across the top of the melted chocolate, distributing them evenly.
- Return the pan to the refrigerator and allow to set completely, approximately 30-45 minutes, until the chocolate is firm.
- Once set, lift the bars out of the pan using the parchment paper overhang and place on a cutting board.
- Using a sharp knife, cut into 12 even bars. Store in an airtight container in the refrigerator for up to 1 week.
Tips
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Press the base layer firmly and evenly to create a solid foundation for your bars.
- For a smoother chocolate layer, use high-quality dairy-free dark chocolate chips and melt them slowly.
- Allow sufficient chilling time to ensure the bars set properly and maintain their shape.
- Use a sharp knife and clean it between cuts for perfectly neat bar edges.
- Store in an airtight container in the refrigerator to maintain freshness and texture.
- For extra flavor, try toasting the almonds lightly before adding them to the top of the bars.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
