No-Bake Joyful Almond Bars, Vegan & Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 12
 
Ingredients
chocolate crust
  • ¾ cup rolled oats
  • ΒΌ cup medjool dates, pitted (soaked in hot water for 30 minutes if not soft)
  • 2 tablespoons cacao powder
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • ⅛ teaspoon salt
caramel almond butter layer
  • 1 cup medjool dates, pitted (soaked in hot water for 30 minutes if not soft)
  • ¼ cup almond butter
  • 2 tablespoons non-dairy milk
  • 2 tablespoons coconut oil, melted
  • pinch of salt
almond layer
  • ¼ cup almonds, divided
chocolate layer
  • ¼ cup coconut oil, melted
  • 2 tablespoons cacao powder
  • 2 tablespoons maple syrup
coconut layer
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
Instructions
  1. Line a 9" x 5" loaf pan with parchment paper. This will help the bars come out easily.
  2. To prepare the chocolate crust, pulse the oats in a blender or food processor until flour is formed. Add all the other crust ingredients, then pulse until a mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan.
  3. To prepare the caramel almond butter layer, blend all the ingredients together until smooth. Spread the mixture over the chocolate crust. Sprinkle half of the almonds on top and use your hands to slightly press them in.
  4. To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour ½ of the mixture over the caramel almond butter layer. Place the pan in the freezer so the chocolate can harden (about 15 minutes).
  5. While the chocolate hardens, prepare the coconut layer by stirring all the ingredients together.
  6. Take the pan out of the freezer and spread the coconut layer over the chocolate. Sprinkle the remaining half of the almonds on top and use your hands to slightly press them in.
  7. Pour the remaining half of the chocolate over the coconut layer. Sprinkle extra salt on top, if desired, and place the pan in the freezer to set (about 15 minutes).
  8. Once the chocolate top is hardened, remove the pan and gently tug on the parchment paper to remove hardened piece. Use a knife to slice it into bars and store the pieces in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/07/24/no-bake-joyful-almond-bars-vegan-gluten-free/