These Blissful No Bake Almond Bars have everything you could ask for in a treat! A creamy almond-date base, a rich chocolate topping all without the need for baking. A wonderful, healthful treat that is vegan, gluten free and dairy free.

The entire recipe comes together easily and quickly using a handful of ingredients you likely already have in your pantry!

Assembly is super easy! Process the dates in the food processor. Add the remaining bar ingredients and process until all combined. Press into a pan and place in the freezer for 15-20 minutes.

In the meantime, make the chocolatey topping. Pour all the topping ingredients in a pan on low heat and stir until a combined and the mixture is velvety smooth. Spread onto the almond-date base and return to freezer until the chocolate solidifies.

These no bake bars may be a little difficult to cut after coming out of the freezer but don’t worry it’s normal. For easy cutting, use a super sharp knife that has been dipped in some very hot water to melt the chocolate layer as you cut into them. 

Feel free to use cashew butter or even peanut butter if almond butter does not appeal to you. The almond-date layer tends to melt sightless when left at room temperature for too long. They’re best kept in the refrigerator and best enjoyed chilled or even a bit frozen!

Decadent & Heathy Almond Bites

Almond Butter Bliss Squares

Blissful No Bake Almond Bars

Servings

Ingredients

For The Bars

• 1/4 Cup Melted coconut oil
• 1 Cup Almond flour
• 1/2 Cup Almond Butter
• 1/2 Cup Dates

For The Topping

• 1/2 Cup Cocao powder
• 1/4 Cup + 2 Tablespoon Melted coconut oil
• 1 Tablespoon Maple Syrup

Servings Ingredients For The Bars 1/4 Cup Melted coconut oil 1 Cup Almond flour 1/2 Cup Almond Butter 1/2 Cup Dates For The Topping 1/2 Cup Cocao powder 1/4 Cup + 2 Tablespoon Melted coconut oil 1 Tablespoon Maple Syrup

Instructions

1. Place the dates in a food processor and puree into a soft paste. Add the almond flour, almond butter and meted coconut. Process until al combined and uniform.
2. Line an 8x8" square pan with parchment paper so that the paper overhangs opposite ends to make for easy removal.
3. Press the almond and date mixture into the bottom of the pan using your hands or a spatula. Place the pan in the freezer for 15-20 minutes.
4. Place a small pan on medium/low heat. Add the coconut oil, cocoa and maple syrup. Mix until all blended a the cocoa mixture is all smooth and velvety.
5. Let the cocoa mixture cool slightly and then pour over the almond base. You can sprinkle on some of your favourite topping: nuts, chocolate chips, caramel chunks etc.
6. Return the pan to the freezer until the cocoa mixture hardens.
7. To serve, remove the pan from the freezer, lift the bars out of the pan using the parchment handles. To cut the bars, dip a large, sharp knife in very hot water and wipe away the excess water. Very carefully, use the heat from the knife to slice the bars to keep them from cracking. Store in the refrigerator.