PALEO VEGAN ALMOND BUTTER FUDGE BARS
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO, VEGAN)
In the summertime I’m always looking for no bake desserts. Even when it’s too hot to turn on the oven, I still want dessert every night. These fudge bars are the perfect remedy because they’re not only no bake but they’re quick and easy too. They will live in your freezer and make for the best refreshing treat.
These bars have two distinct layers: the bottom layer is a rich chocolaty layer and the top is filled with hearty almond butter. Both layers are naturally sweetened with maple syrup. First, line a baking pan with parchment paper. To make the bottom layer, melt the chocolate chips and coconut oil together. I do this using a microwave safe bowl. Microwave in 30 second increments, stopping between each to stir. Once melted, whisk in the remaining bottom layer ingredients. The batter will be somewhat thick and very chocolaty. Pour this into the parchment lined baking pan and set in your freezer. After 20 minutes, begin to make the top layer. Melt the coconut oil in the microwave and once melted, whisk in the almond butter and maple syrup. Pour this over the bottom layer and return the baking pan to the freezer for at least 2-3 hours, until completely firm. When ready to eat, carefully slice into bars.
I love having these bars on hand for a quick and easy freezer dessert. They’re incredibly refreshing and delicious. A few things to note: I love the almond butter from Trader’s Joe’s (creamy with salt) because it’s very runny and easily pourable. It doesn’t clump and isn’t overly thick. Next, feel free to use another creamy nut butter here. I’ve had success with cashew butter as well! In order for these bars to maintain their shape and structure, don’t cut them into bars until they’re completely frozen. Be sure to store leftovers in your freezer because these will melt in room temperature. I hope you enjoy these bars and find that they’re a fun and convenient dessert!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes (plus time to chill)
Course: Dessert, Snack
Servings: 8 bars
2 cups dark chocolate chips
1/3 cup coconut oil
1/2 cup creamy almond butter
1 TBL maple syrup
1 tsp vanilla
Pinch sea salt
ALMOND BUTTER LAYER:
1 3/4 cups creamy almond butter
1/2 cup coconut oil
1/4 cup maple syrup
Line an 8×8 inch baking pan with parchment paper and set aside.
To make the bottom layer, add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second increments, stopping between each to stir. Once smooth and melted, whisk in the almond butter, maple syrup, vanilla and sea salt.
Pour this into the bottom of the baking pan and set in the freezer for 20 minutes.
After 20 minutes, begin to make the top layer. Add coconut oil to a microwave safe bowl and microwave about 30 seconds, until melted. Let it sit for 2 minutes then whisk in the almond butter and maple syrup.
Once smooth and creamy, pour this mixture over the bottom layer. Return to the freezer for at least 2-3 hours, until firm.
Carefully slice into bars.