Ingredients
Scale
- 1 cup almond flour (or gluten-free oat flour)
- 1/2 cup coconut sugar or maple syrup
- 1/4 cup natural almond butter or peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup dairy-free chocolate chips
- Optional toppings: chopped nuts, shredded coconut, or fruit
Instructions
- Combine almond flour, sea salt, and coconut sugar in a mixing bowl and stir well.
- Add almond or peanut butter and vanilla extract; mix until the mixture becomes crumbly but holds together. Add a splash of plant-based milk if needed.
- Line a baking dish with parchment paper. Press the cookie dough mixture firmly into an even layer to form the base.
- Melt dairy-free chocolate chips using a double boiler or microwave. Pour over the cookie dough base and spread evenly with a spatula.
- Sprinkle optional toppings like nuts or shredded coconut on top before the chocolate sets.
- Refrigerate for at least 2 hours until the chocolate is firm and bars are set. Use a rapid-chill technique if desired.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For longer storage, wrap individual bars and freeze for up to a month.
- Chill before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bar
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg